Ingredients for Hazelnut Tea Bread
- 1 cup hazelnuts
- 1 cup peeled and diced pears
- 1 3/4 cups granulated sugar
- Vegetable Oil
- Lemon Rind
- 1 teaspoon vanilla extract
- Egg
- Egg White
- All Purpose Flour
- Whole Wheat Flour
- 1 teaspoon baking powder
- Ground Cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
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How to Make Hazelnut Tea Bread
- Preheat oven to 350°F (175°C).
- Spread 1 cup hazelnuts on a baking sheet.
- Bake for 15 minutes, stirring halfway through.
- Remove from oven and let cool slightly.
- Wrap the warm hazelnuts in a clean kitchen towel. Rub to remove skins.
- Once cooled, finely chop the hazelnuts and set aside.
- In a large bowl, combine 1 cup peeled and diced pears, 1/2 cup (1 stick) unsalted butter, softened, 1 3/4 cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1/4 cup milk.
- Mix well until thoroughly combined.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 cup chopped hazelnuts.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Grease and flour an 8 1/2 x 4 1/2-inch loaf pan, or line mini muffin tins with paper liners.
- Spoon the batter into the prepared pan(s).
- Bake for 60-65 minutes (loaf pan) or 20-25 minutes (mini loaves) or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
67g
Fat
4g
Carbs
12g
