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Oats, walnuts and nuggets of chopped pear give this loaf a toothsome heartiness, while buttermilk keeps it moist and tender.

Source: Midwest Living

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Recipe Summary test

hands-on:
20 mins
total:
1 hr 20 mins
Servings:
28
Yield:
2 loaves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Grease the bottom and 1/2 inch up the sides of two 8x4x2-inch loaf pans; set aside. In a large bowl, combine flour, baking powder, ground ginger, baking soda, cinnamon, salt and cardamom; make a well in the center. Set aside.

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  • In a medium bowl, combine buttermilk, milk, eggs, butter, granulated sugar, brown sugar and vanilla. Add to the flour mixture. Stir until just combined. Stir in pear, 1/2 cup of the oats and the nuts. Divide batter between prepared pans. Sprinkle with the remaining 1/4 cup oats.

  • Bake for 50 to 60 minutes or until a skewer inserted near centers comes out clean. (If necessary to prevent overbrowning, cover bread loosely with foil for the last 15 minutes of baking.) Cool in pans on a wire rack for 10 minutes. Remove from pans. Cool completely.

Tips

*To toast walnuts spread on a sheet pan and bake at 350°F for about 5 to 10 minutes or fragrant. Cool before chopping.

Nutrition Facts

162 calories; fat 7g; cholesterol 37mg; saturated fat 3g; carbohydrates 23g; mono fat 2g; poly fat 2g; insoluble fiber 1g; sugars 10g; protein 4g; vitamin a 165.3IU; vitamin c 0.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.9mg; folate 32.9mcg; vitamin b12 0.1mcg; sodium 150mg; potassium 88mg; calcium 57mg; iron 1mg.
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