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 oz/250g) all-purpose flour
- 1/2 cup (about 2.3 oz/65g) buckwheat flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup (250mL) neutral oil
- 1/2 cup + 2 tbsp (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: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15
- Sodium: 250
- Fat: 10
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 20