Lemon-Pear Breakfast Bread
Recipe created by Frances Boswell
Servings: Makes 1 Loaf (about 8 servings)
  • 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.