PEAR HAZELNUT LOAF, MINI-BUNDTS, OR MUFFINS

Pear Hazelnut Loaf, Mini-Bundts, or Muffins image

Modified from EatingWell: October/November 2005. Each recipe will make: 1 large loaf (9-by-5-inch pan), or 3 mini loaves (6-by-3-inch pan, 2-cup capacity), or 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake), or 12 muffins (standard 12-cup, 2 1/2-inch muffin pan).

Provided by KerfuffleUponWincle

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups whole wheat pastry flour (see notes and tips) or 1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground allspice
2 large eggs
1 cup fat-free buttermilk (see Tips)
2/3 cup brown sugar
2 tablespoons butter (melted)
2 tablespoons light olive oil
1 teaspoon vanilla extract
2 cups ripe pears (peeled and diced)
1/2 cup chopped toasted hazelnuts (plus more for topping if desired)

Steps:

NOTE VARIOUS OVEN TEMPS FOR DIFFERENT PAN SIZES!
Preheat oven to 400°F for muffins, mini loaves and mini Bundts. Or, 375°F for a 9x5 metal loaf pan. (Reduce oven temperature to 350F for Pyrex loaf pan).
Coat pan(s) with cooking spray.
Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.
Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined.
Add pears and toasted hazelnuts. Stir just to combine; do not over mix.
Transfer batter to the prepared pan(s). Top with additional hazelnuts, if desired.
Bake until golden brown and a wooden skewer inserted into the center comes out clean,.
NOTE BAKE TIMES FOR DIFFERENT PAN SIZES: .
22 to 25 minutes for muffins or mini Bundts,.
35 minutes for mini loaves baked at 400F,.
1 hour 10 minutes for a 9x5 metal loaf pan baked at 375F, or REDUCED to 350°F for Pyrex.
Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack.
Tips & Notes:.
Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
Pan Options: Each of these recipes will make 1 large loaf (9-by-5-inch pan), or 3 mini loaves (6-by-3-inch pan, 2-cup capacity), or 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake), or 12 muffins (standard 12-cup, 2 1/2-inch muffin pan).