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Pear Hazelnut Bread

December 3, 2018

Makes one standard loaf

Treat family, friends and neighbors to home-baked goodies for the holidays. This moist quick bread, delicately-flavored with pear and hazelnuts, is almost too delicious to share!


2 almost-ripe Bartlett or Anjou pears
1/2 cup olive oil
1/2 cup plain full fat Greek yogurt
2 large eggs, at room temperature 
1 teaspoon vanilla extract
1 and 1/2 cups all-purpose flour or GF flour
3/4 cup granulated sugar
1 cup hazelnuts, toasted and chopped
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1 teaspoon freshly grated lemon zest
1/2 teaspoon kosher salt


  1. Preheat the oven to 350 degrees, Butter or spray a 9 x 5-inch loaf pan.
  2. Peel the pears, and into a large mixing bowl shred the pears on the large grates of a box grater. Press with a dish towel to remove excess moisture.
  3. To the bowl add the oil, yogurt, eggs and vanilla and whisk together with the pears. 
  4. In a separate bowl, whisk together the flour, sugar, hazelnuts, baking powder, baking soda, salt, cloves and lemon zest. 
  5. Gently fold the dry ingredients into the wet ingredients, just until mixed. Pour into the prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Place pan on a wire rack and cool for 10 minutes, then turn bread out onto the rack to finish cooling.

Cooks Note

Hazelnuts are lovely, but they have a bitter skin that must be removed. If you can find peeled hazelnuts, buy them! Here’s how to do it yourself: In a rimmed sheet pan, at 350 degrees, spread hazelnuts in a single layer and toast for 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in an old kitchen towel and let steam for one minute. Rub nuts in the towel to remove loose skins and cool completely. Don't worry about the bits of skin that don't come off.

For some additional quick and easy treats, check out Cinnamon Sugar Pecans, and Spicy Holiday Pecans.


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americanhazelnutcompany's picture

The bread sounds delicious. Two thoughts:  First, why not try hazelnut oil instead of olive oil. Second, Midwest-grown hybrid hazelnuts have a thinner and less-bitter skin, or pelicle. Thus, the skin-removal business is unnecesary when using them.

Merry Christmas!