Recipe courtesy of Sarah Copeland
Whole-Grain Pear Cranberry Walnut Bread
- Yield: Serves 20 [Makes 2 loaves]
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 238
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 30
- Dietary Fiber
- 3
- Sugar
- 15
- Protein
- 4
- Cholesterol
- 34
- Sodium
- 173
Ingredients
2 ounces unsalted butter at room temperature, plus extra for the pan
1 cup lightly packed dark brown sugar
1/4 cup unbleached sugar
3 large eggs
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
3 cups white whole-wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
8 ounces raw cranberries
1 firm ripe pear, cored and grated
3/4 cup chopped walnuts (about 3 ounces)
2 tablespoons sesame seeds
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.