Pear Hazelnut Loaf, Mini-Bundts, or Muffins

Modified from EatingWell: October/November 2005. Each recipe 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).

• Ready In: 1 hr 30 mins
• Serves: 12

Ingredients

• 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)

Directions

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).