Dried Pear Hazelnut Loaf

  • Prep Time 20 min
  • Total Time 2 hr 45 min
  • Servings 16

Ingredients

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.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

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