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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Hazelnut Tea Bread

Source: dLife

This is a hearty, nutty bread.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	117.1

Total Carbs	20.8 g

Dietary Fiber	1.2 g

Sugars	8.2 g

Total Fat	3.4 g

Saturated Fat	0.5 g

Unsaturated Fat	1.8 g

Potassium	94.6 mg

Protein	2.5 g

Sodium	120.6 mg

Dietary Exchanges 3.4 Fat, 0.1 Fruits, 0.3 Other Carbs, 0.7 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.3333
0.3333 cup Nuts, hazelnuts, whole 8.0
8 oz medium pears 0.75
0 3/4 cup sugar 3.0
3 tbsp vegetable oil 0.5
0 1/2 tsp grated lemon rind 0.5
0 1/2 tsp vanilla extract 1.0
1 each eggs 1.0
1 each egg whites 1.5
1 1/2 cup white all purpose flour 0.5
0 1/2 cup whole wheat flour 1.25
1 1/4 tsp low sodium baking powder 0.5
0 1/2 tsp baking soda 0.5
0 1/2 tsp salt 0.75
0 3/4 tsp ground cinnamon 1.0
1 each cooking spray

Directions

Bake the hazelnuts for 15 minutes at 350 degrees.
After baking pour nuts into a towel, roll up, and rub off the skins, then chop.
Mix together the shredded pear, sugar, vegetable oil, lemon rind, vanilla extract, egg, and egg white.
Separately mix together the flours, baking powder, baking soda, salt, ground cinnamon, and the chopped hazelnuts.
Add the flour mixture to the pear mixture and stir until moistened.
Coat an 8 1/2 x 4 1/2-inch loaf pan with baking spray. Pour batter into loaf pan.
Bake the mix for 1 hour and 5 minutes at 350 degrees.
Let bread cool for 10 minutes in the pan then finish cooling on a wire rack.