This recipe first appeared in New Zealand Woman's Weekly.
Autumn pear and walnut bread
If you’re a fan of banana bread, you’re going to love Nici Wickes' delicious version made with pears! Studded with walnuts and easily altered to be gluten or dairy-free, this recipe is a winner
- 1 hr cooking
- Makes 1
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Ingredients
- 1 1/2 cup plain flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 heaped tsp ground cinnamon
- 1/2 cup walnuts, chopped
- 125 gram butter, melted (or use oil, see recipe tip)
- 1 large egg, lightly beaten
- 1 cup sugar
- 2 - 3 firm pears (Nici used Beurre Bosc), grated to yield 1 cup
- 1 teaspoon vanilla extract
Method
- 1Preheat oven to 175°C. Grease and line a 12cm loaf pan.
- 2Sift together the flour, baking soda, baking powder, salt and cinnamon. Add the walnuts and toss to coat. Set aside.
- 3In a medium bowl, lightly whisk the butter, eggs and sugar together. Stir in the pears and vanilla, mixing well.
- 4Pour the wet mixture into the dry ingredients and stir until just combined. Scrape into the loaf tin. Bake for 50-60 minutes or until the bread is browned and a skewer inserted comes out clean.
- 5Cool on a wire rack for 10-15 minutes before turning out onto a wire rack, top side up.
- 6Serve sliced as is or with butter, if not avoiding dairy.
Notes
- Makes 1 loaf. - To make this loaf gluten-free and dairy-free, replace flour with GF flour and use ½ cup oil instead of butter.
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New Zealand Woman's Weekly
May 07, 2023
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