HAZELNUT-APPLE BREAD 1/3 cup hazelnuts (about 1 3/4 ounces) 1 cup coarsely shredded peeled cooking apple 3/4 cup sugar 3 tablespoons vegetable oil 1/2 teaspoon grated lemon rind 1/2 teaspoon vanilla extract 1 large egg, lightly beaten 1 large egg white, lightly beaten 1 1/2 cups all-purpose flour 1/2 cup whole-wheat flour 1 1/4 teaspoons baking powder 3/4 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon baking soda Baking spray with flour

Preheat the oven to 350°F.

Place the hazelnuts on a baking sheet. Bake at 350°F for 15 minutes, stirring once. Turn the nuts out onto a towel. Roll up towel, and rub off skins. Chop nuts, and set aside.

Combine apple and next 6 ingredients (apple through egg white) in a large bowl. Lightly spoon flours into dry measuring cups; level with a knife. Combine nuts, flours, and next 4 ingredients (flours through baking soda); add to apple mixture, stirring just until moist.

Spoon batter into an 8 x 4-inch loaf pan coated with baking spray. Bake at 350°F for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Wrap the bread in heavy-duty foil, seal and freeze.

To serve, let thaw at room temperature 2 hours.

Serves 12.

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