Pear-Lemon Tea Loaf

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Pear-Lemon Tea Loaf

 

1 1/4 cups unbleached all-purpose flour

1 cup whole-wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon anise seeds

3/4 cup buttermilk

1/4 cup vegetable oil

2 teaspoons freshly-grated lemon peel

1 teaspoon vanilla extract

1 1/2 medium firm Anjou pears, unpeeled

1 tablespoon lemon juice

2 large eggs or egg substitute

3/4 cup sugar

 

Preheat oven to 350 degrees. Coat 9 by 5-inch loaf pan with cooking spray.

In medium bowl, combine both flours, baking powder, baking soda, salt and

anise seeds. In 2-cup measure, combine buttermilk, oil, lemon peel and vanilla.

Set both aside. Cut whole pear in half and grate halves coarsely, discarding

cores (you should have 1 cup). Transfer to small bowl. Toss with lemon juice.

Set aside.

In large bowl, combine eggs and sugar. Beat with electric mixer at high speed

until pale and thickened, 3 to 5 minutes. With rubber spatula, alternately fold

in flour mixture and buttermilk mixture, making 3 flour additions and 2

buttermilk additions. Drain grated pear, then gently fold into mixture. Scrape

batter into prepared loaf pan and spread evenly.

Bake loaf until light golden and toothpick inserted in center comes out clean,

50 minutes. If loaf is too brown after 45 minutes, cover lightly with foil for

last 5 minutes. Let cool in pan on wire rack 10 minutes. Loosen edges and turn

out onto wire rack to cool completely.

Makes 10 to 12 servings.

 

 

 

 

 

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