1 cup roasted and chopped Oregon hazelnuts
2 1/4 cups flour
6 tablespoons powdered buttermilk
2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup brown sugar
1 cup water
2 tablespoons butter, melted
Servings: 12
Sift flour, buttermilk, baking powder, soda, salt and spices together. Stir in brown sugar. Add hazelnuts, water and butter, and stir just until blended. Pour into greased and floured 9×5×3-inch loaf pan. Bake in 350º oven for 45 minutes. Slices best the second day.
Yield: 1 loaf
2 1/4 cups flour
6 tablespoons powdered buttermilk
2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup brown sugar
1 cup water
2 tablespoons butter, melted
Servings: 12
Sift flour, buttermilk, baking powder, soda, salt and spices together. Stir in brown sugar. Add hazelnuts, water and butter, and stir just until blended. Pour into greased and floured 9×5×3-inch loaf pan. Bake in 350º oven for 45 minutes. Slices best the second day.
Yield: 1 loaf
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