Pear Hazelnut Loaf, Mini-Bundts, Or Muffins - cooking recipe

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)

Preparation

NOTE VARIOUS OVEN TEMPS FOR DIFFERENT PAN SIZES!
Preheat oven to 400\u00b0F for muffins, mini loaves and mini Bundts. Or, 375\u00b0F 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\u00b0F 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).