Detalles de la receta

Dried Apricot-Pear Loaf

Número de Porciones: 4

Tamaño de la porción: 1/2-in slice

Dried apricot and fresh pear makes an unusual, but incredibly tasty, pairing in this fruity bread.

Nombre: Cantidad:
walnut pieces 0.33 cup
all-purpose flour 1 cup
whole wheat flour 0.75 cup
light brown sugar 0.50 cup
baking powder 2 tsp
ground cinnamon 0.50 tsp
ground nutmeg 0.25 tsp
baking soda 0.25 tsp
salt 0.25 tsp
canola oil 0.33 cup
low-fat buttermilk 0.25 cup
eggs 2 large
dried apricots, chopped 1 cup
ripe pear, peeled and coarsely shredded (about 3/4 cup) 1
For the best flavor, make sure your pear is ripe: it should yield to gentle pressure at the base of the neck and have a fragrant aroma.

Preheatoven to 350° F.


Place the nuts in a small baking pan. Bake, stirring once, 5 to 8 minutes or until nuts are lightly toasted. Maintain oven temperature. Set the nuts aside to cool.


Finely chop the cooled nuts. Coat an 8 x 4 loaf pan with cooking spray and set aside.


Combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl and whisk to mix well.


Combine the canola oil, buttermilk, and eggs in a medium bowl and whisk to mix well.


Add the oil mixture to the flour mixture and stir just until moistened. Gently stir in the apricots, pear, and walnuts.


Spoon batter into prepared pan, smooth top of batter, and bake 35 to 40 minutes or until a wooden toothpick inserted in center of the loaf comes out clean.


Cool the bread in the pan on a wire rack for 10 minutes.


Remove from the pan and cool completely on a wire rack before slicing. The bread can be covered in an airtight container and stored at room temperature up to 3 days or frozen up to 2 months.

Información nutricional (por porción)
Calorías 181
Calorías de grasa 63
Grasa total 7g
Grasa saturada 1g
Colesterol 27mg
Sodio 119mg
Potasio n/a
Carbohidratos 28g
Fibra dietética 2g
Azúcares 16g
Proteína 3g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 2 Carbohydrate 1 Fat