Lemon-Pear Breakfast Bread

Recipe created by Frances Boswell

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Recipe created by Frances Boswell

Facing a frenzied week? Set aside some time on Sunday to bake this moist, fruit-filled bread (each loaf contains four pears)—then toast a slice on your way out the door each morning. Thanks to whole wheat flour, it's high in good-for-you carbs—the kind that give you the sustained energy you need to motor through until lunch.

This recipe is one of O's delicious start-your-day-right breakfasts.

Servings: Makes 1 Loaf (about 8 servings)

Ingredients

1/2 cup canola oil and 1 Tbsp. canola oil for pan
2 cups whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
Zest of 1 lemon
2 large eggs
1/2 cup honey
1 cup purchased pear puree
2 Tbsp. poppy seeds
2 ripe pears , grated

Directions

Active time: 20 minutes
Total time: 1 hour, 35 to 45 minutes

Preheat oven to 350°. Brush a 9" x 4" loaf pan with oil; line with parchment paper.

In a medium bowl, whisk together flour, baking soda, baking powder, and salt.

In a small bowl, stir together 1/2 cup oil, lemon zest, eggs, honey, pear puree, and poppy seeds. Add to dry ingredients and mix until combined. Fold in grated pears.

Pour batter into prepared pan. Bake until bread is golden brown, slightly cracked on the surface, and a toothpick inserted in the center comes out clean, 75 to 85 minutes. Remove from oven; let stand until completely cool, about 30 minutes, before serving.

Nutritional Information

Per one-inch slice: 355 calories, 6 grams protein, 2 grams saturated fat, 6 grams fiber.

From the September 2010 issue of O, The Oprah Magazine