Pear Hazelnut Loaf, Mini-Bundts, Or Muffins Recipe

Name: Pear Hazelnut Loaf, Mini-Bundts, Or Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
NOTE VARIOUS OVEN TEMPS FOR DIFFERENT PAN SIZES!
2
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).
3
Coat pan(s) with cooking spray.
4
Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.
5
Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined.
6
Add pears and toasted hazelnuts. Stir just to combine; do not over mix.
7
Transfer batter to the prepared pan(s). Top with additional hazelnuts, if desired.
8
Bake until golden brown and a wooden skewer inserted into the center comes out clean,.
9
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,.
12
1 hour 10 minutes for a 9x5 metal loaf pan baked at 375F, or REDUCED to 350u00b0F for Pyrex.
13
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.
16
No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
17
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).

1005

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Pear Hazelnut Loaf, Mini-Bundts, Or Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pear Hazelnut Loaf, Mini-Bundts, Or Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions