SPICED PERSIMMON AND PEAR BREAD

SPICED PERSIMMON AND PEAR BREAD image

Yield 2 small loaves

Number Of Ingredients 19

3/4 cup chopped pecans, divided
1 1/4 cups all-purpose flour
1 cup whole-wheat flour
1/2 cup packed dark brown sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup plain fat-free yogurt
1/3 cup ripe pears, finely diced (about 1/3-1/2 a pear)
1/3 cup honey
1/4 cup canola oil (or coconut oil)
2 teaspoons grated peeled fresh ginger
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup diced peeled Fuyu persimmon (about 1/2 a persimmon)
1/2 cup dried cranberries
Cooking spray

Steps:

Preheat oven to 375°. Place 1/2 cup pecans in a single layer on a baking sheet. Bake at 375° for 8 minutes or until pecans are fragrant and toasted. Cool. Coat two bread baking tins with vegetable spray. In a large bowl, combine flours and next 6 ingredients (through cloves) , stir well. In another bowl, combine yogurt and next 6 ingredients (through eggs), mix well using a whisk. Fold in egg mixture to flour mixture. Fold in Fuyu persimmon, cranberries, and toasted pecans. Spoon batter into tins. Sprinkle tops with remaining 1/4 cup pecans. Bake at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 5 minutes on a wire rack, and remove from pans. NOTE: Original instructions say to bake 18 mins, but I had to bake an extra 10-15 mins in order for it to be done. I believe that after an extra 14 mins, I left them in the oven, but turned the oven off.