DRIED PEAR HAZELNUT LOAF

Dried Pear Hazelnut Loaf image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h45m

Yield 16

Number Of Ingredients 17

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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

Steps:

Heat oven to 375°F. Spray bottom and sides of 9x5-inch loaf pan with cooking spray.
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.
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.
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 Facts : Calories 300, Carbohydrate 48 g, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 230 mg