Dried Pear–Hazelnut Loaf

16 servings | Prep Time: 20 Minutes | Start to Finish: 3 Hours 45 Minutes

• 2¼ cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup buttermilk
• 6 tablespoons butter, melted
• 1 teaspoon vanilla
• 1 teaspoon grated lemon peel
• 1 teaspoon grated gingerroot
• 2 eggs
• ¾ cup chopped dried pears
• ½ cup chopped hazelnuts (filberts), toasted, skins removed
• ½ cup packed brown sugar
• ¼ cup cold butter
• ⅔ cup all-purpose flour
• ½ cup powdered sugar
• 2 teaspoons milk

1 Heat oven to 375°F. Spray bottom and sides of 9 × 5-inch loaf pan with cooking spray.

2 In large bowl, mix 2¼ 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 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 ¼ cup butter until blended. Stir in ⅔ 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.

5 In small bowl, mix powdered sugar and milk until thin enough to drizzle. Drizzle over loaf. Let stand 10 minutes.

1 Serving: Calories 300; Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 0mg; Sodium 230mg; Total Carbohydrate 48g (Dietary Fiber 1g); Protein 4g Exchanges: 1 Starch, ½ Fruit, 1½ Other Carbohydrate, 2 Fat Carbohydrate Choices: 3

Sweet Secret To toast hazelnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until hazelnuts begin to brown, then stirring constantly until hazelnuts are light brown.