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| 1/3 Tasse | Hazelnuts, (1-3/4 ounces) |
| 1 Tasse | Coarsely shredded peeled pear, (2 medium) |
| 3/4 Tasse | sugar |
| 3 Esslöffel | vegetable oil |
| 1/2 Teelöffel | lemon rind grated |
| 1/2 Teelöffel | vanilla extract |
| 1 | Egg lightly beaten |
| 1 | egg white lightly beaten |
| 1 1/2 Tasse | all-purpose flour |
| 1/2 Tasse | whole wheat flour |
| 1 1/4 Teelöffel | baking powder |
| 3/4 Teelöffel | cinnamon ground |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | Baking soda |
| | Baking spray with flour |
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Place hazelnuts on a baking sheet. Bake at 350 degrees for 15 minutes, stirring once.
Turn nuts out onto a towel. Roll up towel, and rub off skins. Chop nuts; set aside.
Combine pear and the next 6 ingredients (pear through egg white) in a large bowl; stir well. Combine the nuts, all-purpose flour, and next 5 ingredients (all-purpose flour through baking soda); add to pear mixture, stirring just until moistened.
Spoon batter into an 8-1/2 x 4-1/2-inch loaf pan coated with baking spray. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on a wire rack. Yield: 12 servings (serving size: 1 slice).
Per serving: 177 Calories; 5g Fat (25% calories from fat); 3g Protein; 31g Carbohydrate; 15mg Cholesterol; 189mg Sodium
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