Pear Hazelnut Loaf, Mini-bundts, Or Muffins

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 1 1/2 cups whole wheat pastry flour (see notes and tips) or 1 1/2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground allspice
• 2 large eggs
• 1 cup fat-free buttermilk (see tips)
• 2/3 cup brown sugar
• 2 tablespoons butter (melted)
• 2 tablespoons light olive oil
• 1 teaspoon vanilla extract
• 2 cups ripe pears (peeled and diced)
• 1/2 cup chopped toasted hazelnuts (plus more for topping if desired)

Recipe

• 1 note various oven temps for different pan sizes!
• 2 preheat oven to 400°f for muffins, mini loaves and mini bundts. or, 375°f for a 9x5 metal loaf pan. (reduce oven temperature to 350f for pyrex loaf pan).
• 3 coat pan(s) with cooking spray.
• 4 whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.
• 5 make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined.
• 6 add pears and toasted hazelnuts. stir just to combine; do not over mix.
• 7 transfer batter to the prepared pan(s). top with additional hazelnuts, if desired.
• 8 bake until golden brown and a wooden skewer inserted into the center comes out clean,.
• 9 note bake times for different pan sizes: .
• 10 22 to 25 minutes for muffins or mini bundts,.
• 11 35 minutes for mini loaves baked at 400f,.
• 12 1 hour 10 minutes for a 9x5 metal loaf pan baked at 375f, or reduced to 350°f for pyrex.
• 13 let cool in the pan(s) for 10 minutes, then turn out onto a wire rack.
• 14 tips & notes:.
• 15 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.
• 16 no buttermilk? mix 1 tablespoon lemon juice into 1 cup milk.
• 17 pan options: each of these recipes will make 1 large loaf (9-by-5-inch pan), or 3 mini loaves (6-by-3-inch pan, 2-cup capacity), or 6 mini bundt cakes (6-cup mini bundt pan, scant 1-cup capacity per cake), or 12 muffins (standard 12-cup, 2 1/2-inch muffin pan).