The new Food on Shine is coming soon! Learn more about what's new »

Pear-Hazelnut Quick Bread

Prep Time 25 min.
Cook Time -
Serves 12

Recipe Provided By: EatingWell.com

See more from
EatingWell.com on Yahoo! Food

Average (5 Ratings): 3 out of 5 stars

1 star5 stars

Write a Review

Email This Recipe IM This Recipe Print This Recipe

1. Ingredients

2 1/2 cups Quick-Bread Dry Mix (see Note)
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

Nutrition Info

Per Serving

Calories: 237 kcal
Carbohydrates: 29 g
Dietary Fiber: 1 g
Fat: 11 g
Protein: 4 g
Sugars: 12 g

About: Nutrition Info

2. Cooking Directions

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.
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.

Yield: 12 servings

3. Still Hungry?

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

Notes:

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)

Note

The recipe for Quick-Bread Dry Mix, listed here as an ingredient, can be found on this site.

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 degrees 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.