ADVERTISEMENT
Pear-Hazelnut Quick Bread
Pear-Hazelnut Quick Bread
1 Review
From: EatingWell Magazine, October/November 2005
Toasted hazelnuts and ripe pears add a sophisticated note to a homey quick bread.
- By: Stacy Fraser EatingWell Recipe Contributor
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- Quick-Bread Dry Mix, (recipe follows)
- ½ teaspoon ground allspice
- 2 large eggs
- 1 cup nonfat buttermilk, (see Tips)
- ⅔ cup brown sugar
- 2 tablespoons butter, melted
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 2 cups diced peeled pears
- ½ cup chopped toasted hazelnuts, (see Tips), plus more for topping if desired
- Associated Recipes:
- Quick-Bread Dry Mix
Preparation
-
Active
-
Ready In
- Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.
- Prepare Quick-Bread Dry Mix, adding allspice to it.
- Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.
- Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add pears and hazelnuts. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional hazelnuts, if desired.
- Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.
- Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.
- Tips: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
- To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
- Pan Options Each of these recipes will make: 1 large loaf (9-by-5-inch pan) 3 mini loaves (6-by-3-inch pan, 2-cup capacity) 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake) 12 muffins (standard 12-cup, 2½-inch muffin pan)
- Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
- Serving size: 1 slice (1/12 loaf)
- Per serving: 228 calories; 8 g fat(2 g sat); 3 g fiber; 33 g carbohydrates; 5 g protein; 11 mcg folate; 36 mg cholesterol; 11 g sugars; 112 IU vitamin A; 1 mg vitamin C; 56 mg calcium; 1 mg iron; 184 mg sodium; 101 mg potassium
- Carbohydrate Servings: 2
- Exchanges: 1 starch, 1 other carb, 1 fat |
Reviews 1
January 09, 2014
By: Paulina Lara
So delicious!
The texture and taste are amazing! I use cardamom instead of allspice and macadamia nuts instead of hazel nuts, but I actually love the taste of pears. Simply love it!
Pros: Super quick and super yummy!
Cons: Difficult to cut, it fall to pieces in center may be my pear dices were too big
