Pear-Hazelnut Quick Bread
Pear-Hazelnut Quick Bread takes around 1 hour and 15 minutes from beginning to end. One serving contains 153 calories, 3g of protein, and 8g of fat. This gluten free and lacto ovo vegetarian recipe serves 12 and costs 34 cents per serving. 344 people have made this recipe and would make it again. If you have vanillan extract, pears, canolan oil, and a few other ingredients on hand, you can make it. It is brought to you by Eating Well. With a spoonacular score of 18%, this dish is not so great. Hazelnut-Fig Quick Bread, Pear-Rhubarb Quick Bread, and Pear Cardamom Quick Bread are very similar to this recipe.
Servings: 12
Preparation duration: 25 minutes
Cooking duration: 50 minutes
Ingredients:
2/3 cup brown sugar
2 tablespoons butter, melted
2 tablespoons canola oil
2 large eggs
1/2 teaspoon ground allspice
1/2 cup chopped toasted hazelnuts, (see Tips), plus more for topping if desired
1 cup nonfat buttermilk, (see Tips)
2 cups diced peeled pears
1 teaspoon vanilla extract
Equipment:
oven
frying pan
whisk
bowl
skewers
wire rack
Cooking instruction summary:
Preheat oven to 400F for muffins, mini loaves and mini Bundts or 375F 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.
Step by step:
1. Preheat oven to 400F for muffins, mini loaves and mini Bundts or 375F for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.Prepare Quick-Bread Dry
2. Mix, adding allspice to it.
3. 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.
4. Add pears and hazelnuts. Stir just to combine; do not overmix.
5. Transfer batter to the prepared pan(s). Top with additional hazelnuts, if desired.
6. 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.
7. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack.
8. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.
Nutrition Information:
covered percent of daily need
