Pear Hazelnut Loaf, Mini-Bundts, or Muffins

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READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • NOTE VARIOUS OVEN TEMPS FOR DIFFERENT PAN SIZES!
  • 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).
  • Coat pan(s) with cooking spray.
  • 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 toasted hazelnuts. Stir just to combine; do not over mix.
  • 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,.
  • NOTE BAKE TIMES FOR DIFFERENT PAN SIZES: .
  • 22 to 25 minutes for muffins or mini Bundts,.
  • 35 minutes for mini loaves baked at 400F,.
  • 1 hour 10 minutes for a 9x5 metal loaf pan baked at 375F, or REDUCED to 350°F for Pyrex.
  • Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack.
  • Tips & Notes:
  • 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.
  • No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
  • 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).
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