Pear and Cornmeal Loaf
27
- Prep Time15 min
- Total Time1 h 10 min
- Makes8 Servings
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.