Q. I was served a coffee bread at a cafe near my house and I would love to be able to make this at home. All I can tell you is, it had the consistency of nut bread and had a nice coffee flavor. Any suggestions?

A. I went with your coffee nut bread description and added the idea of hazelnuts and a hazelnut glaze (I was inspired by a recent, particularly enjoyable hazelnut latte). If the hazelnut addition offends you, just add pecans or any other nut and omit the glaze.

I did substitute some of the flour with whole-wheat flour to add fiber, and I kept the added fat to 3 tablespoons of less-fat margarine (with 8 grams fat per tablespoon). If you want to cut the calories from sugar in half, add the 1/2 cup of dark-brown sugar and substitute Splenda for the white sugar. This bread tastes so good it's almost a cake!

HAZELNUT LATTE BREAD

• 3 tablespoons less-fat margarine (with 8 grams fat per tablespoon) i.e., Take Control
• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar (Splenda can be substituted)
• 1 large egg (higher omega-3 egg if available)
• 1 1/2 teaspoons vanilla extract
• 1 cup unbleached white flour
• 1/2 cup whole-wheat flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup very strong brewed coffee
• 1/2 cup coarsely chopped hazelnuts (other nut can be substituted)

FOR THE GLAZE:

• 1 cup powdered sugar

• 4 teaspoons Fat Free Hazelnut Coffee-mate

4 TEASPOONS FAT FREE HAZELNUT COFFEE-MATE

Preheat oven to 350 degrees. Coat an 8-by-4-inch loaf pan with canola cooking spray and line the bottom of the loaf pan with parchment paper.

Add margarine, brown sugar, white sugar, egg and vanilla to mixing bowl and beat on medium speed until well blended.

Add the flours, baking powder, salt and coffee to the margarine mixture and beat on medium speed until blended. Stir in the hazelnuts.

Spoon the batter into the prepared loaf pan and bake for about 1 hour or until the top of the loaf springs back when lightly touched. Let stand for 5 minutes before removing it from the pan. Peel off the paper and allow bread to cool.

While it's cooling, add the powdered sugar and Coffee-mate to a small bowl and blend together with spoon or whisk. When the bread is cool, drizzle the top well with the glaze.

Makes 10 slices.