Recipe Details

Dried Apricot-Pear Loaf

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