Pear and Cornmeal Loaf



15 min


8 Servings

* PLUS Baking time: 55 minutes
Pear and Cornmeal Loaf

Photo: Maya Visnyei

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.


  • 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


  • 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
  • 5 g,
  • Carbohydrates
  • 38 g,
  • Fat
  • 1 g,
  • Sodium
  • 141 mg.


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