Recipe courtesy of Sarah Copeland
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Whole-Grain Pear Cranberry Walnut Bread
Yield:
Serves 20 [Makes 2 loaves]
Yield:
Serves 20 [Makes 2 loaves]

Ingredients

Directions

Preheat the oven to 350 degrees. Butter two 9-by-5-inch loaf pans. Line with parchment paper, butter the parchment and set aside.

Beat butter and the sugars in a stand mixer with paddle attachment and mix on medium speed until fluffy. Add eggs one at a time, beating between each addition. Add oil and vanilla and stir to combine.

Whisk together flour, baking soda, baking powder, salt and cinnamon in a medium bowl. Mix half the dry ingredients into butter mixture and stir together. Stir in remaining dry ingredients with a spatula, along with cranberries, pear, walnuts and sesame seeds; stir until batter is evenly moistened.

Divide batter between the prepared pans. Bake until bread springs back when lightly touched, and a toothpick inserted into center comes out dry, with some crumbs, about 50 minutes. Cool on a rack at least 15 minutes or until completely cool. Remove from pans; slice each loaf into 10 pieces and serve warm or at room temperature.

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