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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 Test Kitchen Manager
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
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Active
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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
