Be sure to choose firm pears; if they are too soft, the loaf will be gummy.
- 1 1/4 cups unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 Tbs. anise seeds
- 3/4 cup buttermilk
- 1/4 cup vegetable oil
- 2 tsp. freshly grated lemon peel
- 1 tsp. vanilla extract
- 11/2 firm medium Anjou pears, unpeeled
- 1 Tbs. lemon juice
- 2 large eggs or equivalent egg substitute
- 3/4 cup sugar
Preheat oven to 350°F. Coat 9 x 5-inch loaf pan with cooking spray.
In medium bowl, combine both flours, baking powder, baking soda, salt and anise seeds. In 2-cup measure, combine buttermilk, oil, lemon peel and vanilla. Set both aside. Cut whole pear in half and grate halves coarsely, discarding cores (you should have 1 cup). Transfer to small bowl. Toss with lemon juice. Set aside.
In large bowl, combine eggs and sugar. Beat with electric mixer at high speed until pale and thickened, 3 to 5 minutes. With rubber spatula, alternately fold in flour mixture and buttermilk mixture, making 3 flour additions and 2 buttermilk additions. Drain grated pear, then gently fold into mixture. Scrape batter into prepared loaf pan and spread evenly.
Bake loaf until light golden and toothpick inserted in center comes out clean, 50 minutes. If loaf is too brown after 45 minutes, cover lightly with foil for last 5 minutes. Let cool in pan on wire rack 10 minutes. Loosen edges and turn out onto wire rack to cool completely.
Bake sale tip: You can also divide batter among three 6 x 3-inch mini loaf pans; bake for 30 to 35 minutes. For an attractive presentation, wrap loaf or loaves in clear cellophane and tie with a colorful ribbon.
- Calories: 249
- Carbohydrate Content: 42 g
- Cholesterol Content: 43 mg
- Fat Content: 7 g
- Fiber Content: 3 g
- Protein Content: 5 g
- Saturated Fat Content: 1 g
- Sodium Content: 203 mg