Toasted hazelnuts and ripe pears add a sophisticated note to a homey quick bread.

Stacy Fraser
Source: EatingWell Magazine, October/November 2005
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Ingredients

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Directions

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  • Preheat oven to 400 degrees F for muffins, mini loaves and mini Bundts or 375 degrees F for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.

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  • 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.

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Nutrition Facts

227.8 calories; protein 5.5g 11% DV; carbohydrates 33.3g 11% DV; exchange other carbs 2; dietary fiber 3.1g 12% DV; sugars 11.4g; fat 8.4g 13% DV; saturated fat 1.9g 9% DV; cholesterol 36.4mg 12% DV; vitamin a iu 111.7IU 2% DV; vitamin c 1.3mg 2% DV; folate 11.1mcg 3% DV; calcium 56.2mg 6% DV; iron 0.9mg 5% DV; magnesium 11.4mg 4% DV; potassium 100.7mg 3% DV; sodium 183.9mg 7% DV; thiamin 0.1mg 8% DV.

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
01/09/2014
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 Read More