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Pear and Cornmeal Loaf

22

  • Prep Time15 mins
  • Total Time1 hr 10 mins
  • Makes8 Servings
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.

Ingredients

  • 1 cup all-purpose flour

  • 1/2 cup cornmeal

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp ground cinnamon

  • 1/4 tsp ground cardamom

  • 1/2 cup melted unsalted butter

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1/4 cup buttermilk

  • 1/2 tsp vanilla

  • 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.

Nutrition (per serving)

Calories 286, Protein 5g, Carbohydrates 38g, Fat 1g, Sodium 141mg.

Tip:

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

This article was originally published on Apr 01, 2013

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