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NOTE VARIOUS OVEN TEMPS FOR DIFFERENT PAN SIZES!
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Preheat oven to 400u00b0F for muffins, mini loaves and mini Bundts. Or, 375u00b0F for a 9x5 metal loaf pan. (Reduce oven temperature to 350F for Pyrex loaf pan).
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Coat pan(s) with cooking spray.
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Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.
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Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined.
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Add pears and toasted hazelnuts. Stir just to combine; do not over mix.
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Transfer batter to the prepared pan(s). Top with additional hazelnuts, if desired.
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Bake until golden brown and a wooden skewer inserted into the center comes out clean,.
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NOTE BAKE TIMES FOR DIFFERENT PAN SIZES: .
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22 to 25 minutes for muffins or mini Bundts,.
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35 minutes for mini loaves baked at 400F,.
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1 hour 10 minutes for a 9x5 metal loaf pan baked at 375F, or REDUCED to 350u00b0F for Pyrex.
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Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack.
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Tips & Notes:
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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.
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No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
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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).
