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 pan2 cups whole wheat flour1 tsp. baking soda1 tsp. baking powder1/2 tsp. saltZest of 1 lemon2 large eggs1/2 cup honey1 cup purchased pear puree2 Tbsp. poppy seeds2 ripe pears , grated
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.
Per one-inch slice: 355 calories, 6 grams protein, 2 grams saturated fat, 6 grams fiber.