Pear and Cornmeal Loaf

A loaf is really muffins in the guise of a cake. This one is a moist cornbread studded with pieces of juicy pear. Serve it with some Greek yogurt and fresh fruit for a perfect beginning to the day.

by   2

( 3 ratings )

Preparation time:
15 minutes
Baking time:
55 minutes
Makes:
8 Servings
Cutting board with delicious pear and cornmeal loaf

Photo: Maya Visnyei

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cardamom
  • 1/2 cup melted unsalted butter
  • 3/4 cup granulated sugar
  • large eggs
  • 1/4 cup buttermilk
  • 1/2 tsp vanilla extract
  • 2  ripe Bartlett pears

Instructions

  • Preheat oven to 350F. Grease an 8- or 9-in. loaf pan.
  • Combine 1 cup all-purpose flour, ½ cup cornmeal, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp cinnamon and ¼ tsp ground cardamom in a bowl and stir with a fork until uniform.
  • Combine ½ cup melted unsalted butter and ¾ cup granulated sugar in a large bowl, add 2 large eggs, one at a time, and stir to incorporate. Stir in ¼ cup buttermilk and ½ tsp vanilla extract.
  • Add flour mixture to butter mixture one-third at a time, stirring until just incorporated. Stir in 2 ripe Bartlett pears that have been peeled, cored and cut into chunks.
  • Scrape into prepared pan and bake for 55 to 60 min, or until a cake tester inserted in the centre comes out clean.
  • Let cool in pan for 10 min, then run a knife around the edge of the pan to loosen and turn out onto a rack.
  • Serve warm or at room temperature.

Tip:

This loaf keeps well, wrapped in plastic, for two days. Bake on the weekend for a delicious weekday breakfast or snack.

Nutrition (per Serving)

calories
286 
protein
g
carbohydrates
38 g
fat
13 g
fat
g
iron
mg
sodium
141 mg

2 comments on “Pear and Cornmeal Loaf

  1. could this loaf be frozen successfully? Looking for breakfast recipes I can make ahead and take to the cottage, without heating up the cottage with a hot oven.

    Reply

    • Hi Joanne,

      Thanks for the comment. While we test and tweak our recipes until perfection, we don’t actually test to see how well recipes freeze. Please let us know how it goes.
      Cheers,
      Amy Valm, editor

      Reply

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