Recipe Details

Dried Apricot-Pear Loaf

Print Save Recipe

Number of Servings: 4

Serving Size: 1/2-in slice

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

Name: Amount:
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.
1:

Preheatoven to 350° F.

 2:

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.

 3:

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

 4:

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.

 5:

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

 6:

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

 7:

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.

 8:

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

 9:

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.
Nutritional Information (per serving)
Calories 181
Calories from Fat 63
Total Fat 7g
Saturated Fat 1g
Cholesterol 27mg
Sodium 119mg
Potassium n/a
Carbohydrates 28g
Dietary Fiber 2g
Sugars 16g
Protein 3g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Carbohydrate 1 Fat
For More Recipes:
Big Book of Diabetic Desserts, The book cover

Big Book of Diabetic Desserts, The

Jackie Mills, MS, RD

This first-ever collection of guilty pleasures from the American Diabetes Association and author Jackie Mills proves that people with diabetes never have to say no to dessert again. Packed with familiar favorites and some delicious new surprises, The Big Book of Diabetic Desserts has over 150 tantalizing treats that will satisfy any sweet tooth.