HAZELNUT LATTE BREAD

Nonstick cooking spray
3 tablespoons reduced-fat margarine (with 8g fat per tablespoon,) such as Take Control
1/2 cup packed dark brown sugar
1/2 cup granulated sugar or Splenda
1 large egg
1 1/2 teaspoons vanilla
1 cup unbleached all-purpose flour
1/2 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon salt
1 cup strong brewed coffee
1/2 cup coarsely chopped hazelnuts, plus whole nuts for optional garnish
GLAZE:
1 cup powdered sugar
4 teaspoons fat-free hazelnut liquid nondairy creamer

Preheat the oven to 350 Degrees F. Coat and 8 by 4 inch loaf pan with cooking spray; line the bottom of the pan with parchment paper.

Combine margarine, brown sugar, granulated sugar, egg and vanilla in a mixing bowl; beat on medium speed until well blended.

Add flours, baking powder, salt and coffee; beat on medium speed until blended. Stir in chopped hazelnuts. Spoon batter into the loaf pan.

Bake 1 hour or until the top of the loaf springs back when touched lightly. Let stand 5 minutes, then remove from the pan. Peel off the paper; let bread cool on wire rack.

GLAZE:
Stir or whisk together powdered sugar and creamer in a small bowl. Drizzle over bread; garnish with whole hazelnuts.

Yield: 10 slices
Source: Recipe Doctor, Elaine Magee