Pear-Hazelnut Quick Bread
From EatingWell: October/November 2005
Toasted hazelnuts and ripe pears add a sophisticated note to a homey quick bread.
- Quick-Bread Dry Mix, (recipe follows)
- 1/2 teaspoon ground allspice
- 2 large eggs
- 1 cup nonfat buttermilk, (see Tips)
- 2/3 cup brown sugar
- 2 tablespoons butter, melted
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 2 cups diced peeled pears
- 1/2 cup chopped toasted hazelnuts, (see Tips), plus more for topping if desired
- 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.
Tips & Notes
- 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.
- 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, 2 1/2-inch muffin pan)
Per serving: 223 calories; 8 g fat (2 g sat, 4 g mono); 41 mg cholesterol; 32 g carbohydrates; 5 g protein; 3 g fiber; 182 mg sodium; 106 mg potassium.
Carbohydrate Servings: 2
Exchanges: 1 starch, 1 other carb, 1 fat
More From EatingWell
If you're looking for an easy, healthy meal idea for dinner...
Whether you’re celebrating Cinco de Mayo or throwing a...
Few things are closer to perfection than the first sweet...
Trying to clean up your diet? These low-calorie recipes are...
Make your own pickles! Get the most out of summer’s bounty by...
Whether you’re packing a healthy snack for yourself or your...
This Memorial Day, throw a barbecue or picnic with these...
Try making a healthy summer dip recipe or summer salsa recipe...
You won’t waste half a day’s worth—or more—of calories with...
Whether you're looking for a quick breakfast or a refreshing...
Fresh seasonal produce offers plenty of reasons to try one of...
Barbecue sauce, rubs and marinades are easy, healthy ways to...
Everyone loves a good, juicy burger recipe! But hamburgers...
As delicious as eating healthy can be, we all still crave our...
Whether grilled, seared, broiled, baked or made into burgers...
These easy weeknight suppers are inspired by the bountiful...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Type of Dish
- Baked Goods, quick breads & muffins
- Preparation/ Technique
- October/November 2005