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.
- Serving Size: 10 to 12 Servings
- 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