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Dried Pear Hazelnut Loaf

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Dried Pear Hazelnut Loaf
  • Prep Time 20 min
  • Total Time 2 hr 45 min
  • Servings 16
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Looking for tasty bread? Then check out this dried pear hazelnut loaf – a nutty and flavorful recipe.

Ingredients

2 1/4
cups all-purpose flour
1
cup granulated sugar
2
teaspoons baking powder
1/2
teaspoon salt
1
cup buttermilk
6
tablespoons butter, melted
1
teaspoon vanilla
1
teaspoon grated lemon peel
1
teaspoon grated gingerroot
2
eggs
3/4
cup chopped dried pears
1/2
cup chopped hazelnuts (filberts), toasted, skins removed
1/2
cup packed brown sugar
1/4
cup cold butter
2/3
cup all-purpose flour
1/2
cup powdered sugar
2
teaspoons milk

Directions

  • 1 Heat oven to 375°F. Spray bottom and sides of 9x5-inch loaf pan with cooking spray.
  • 2 In large bowl, mix 2 1/4 cups flour, the granulated sugar, baking powder and salt. In medium bowl, beat buttermilk, 6 tablespoons butter, the vanilla, lemon peel, gingerroot and eggs with wire whisk until well blended. Stir into flour mixture until blended. Stir in pears and hazelnuts. Spread batter in pan.
  • 3 In medium bowl, mix brown sugar and 1/4 cup butter until blended. Stir in 2/3 cup flour; pinch with fingers until clumps form. Sprinkle topping over batter.
  • 4 Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean, covering with foil during last 25 minutes to prevent overbrowning, if necessary. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. In small bowl, mix powdered sugar and milk until thin enough to drizzle. Drizzle over loaf. Let stand 10 minutes.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
Daily Value
Total Fat
11g
0%
(
Saturated Fat
5g
0%
)
Sodium
230mg
0%
Total Carbohydrate
48g
0%
(
Dietary Fiber
1g
0%
)
Protein
4g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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