Description
This Pear Honey Buckwheat Bread is a subtly sweet breakfast treat, combining the nutty flavor of buckwheat with juicy pears and the warmth of honey.
Ingredients
Units
Scale
- 2 cups (about 9 ounces/250g) all-purpose flour
- 1/2 cup (about 2.3 ounces/65g) buckwheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup (250mL) neutral oil
- 1/2 cup + 2 tablespoons (280mL) yogurt
- 1 egg
- 1/2 cup (125mL) honey
- 1 cup (about 2 pears) peeled and diced ripe pears
Instructions
- Preheat the oven to 325°F (160°C). Butter a 9-inch loaf pan and line the base with parchment paper. An 8-inch pan would probably work too.
- In a medium bowl, stir together the all-purpose flour, buckwheat flour, salt, baking soda, and baking powder.
- In a separate large bowl, whisk together the oil, yogurt, egg, and honey until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the diced pears gently, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best results, use ripe but firm pears to avoid excess moisture. Store the bread in an airtight container at room temperature for up to 3 days. This bread can be frozen for up to 1 month; thaw at room temperature before serving. Consider adding a sprinkle of cinnamon or nutmeg for extra warmth.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15
- Sodium: 250
- Fat: 10
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 20