Pear-Lemon Tea Loaf

Recipe Ingredients

1 1/4 cups	78g / 2.8oz	Unbleached all-purpose flour
1 cup	62g / 2.2oz	Whole-wheat flour
1 1/2 teaspoons	7.5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Anise seeds
3/4 cup	177ml	Buttermilk
1/4 cup	59ml	Vegetable oil
2 teaspoons	10ml	Freshly-grated lemon peel
1 teaspoon	5ml	Vanilla extract
1 1/2 teaspoons	7.5ml	Firm Anjou pears - unpeeled (medium)
1 tablespoon	15ml	Lemon juice
2 tablespoons	30ml	Eggs (large)
		= (or equivalent egg substitute)
3/4 cup	148g / 5.2oz	Sugar

Recipe Instructions

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.

This recipe yields 10 to 12 servings.

Per Serving: 249 Cal; 5g Prot; 7g Total Fat (1 Sat. Fat); 42g Carb.; 43mg Chol; 203mg Sod.; 3g Fiber.

Source:
Vegetarian Times, September 2001

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