• 240minutes
  • 223calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB9, H, D
MineralsFluorine, Cobalt

Ingredients Jump to Instructions ↓

  1. Quick-Bread Dry Mix, (recipe follows)

  2. 1/2 teaspoon ground allspice

  3. 2 large eggs

  4. 1 cup nonfat buttermilk, (see Tips)

  5. 2/3 cup brown sugar

  6. 2 tablespoons butter, melted

  7. 2 tablespoons canola oil

  8. 1 teaspoon vanilla extract

  9. 2 cups diced peeled pears

  10. 1/2 cup chopped toasted hazelnuts, (see Tips), plus more for topping if desired

Instructions Jump to Ingredients ↑

  1. 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.

  2. Prepare Quick-Bread Dry Mix, adding allspice to it.

  3. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.

  4. 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.

  5. 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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