RCI-BR.003.0318.001
Pear-Lemon Tea Loaf
Pear-Lemon Tea Loaf from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1 1/4 cups
- 1 cup
- 1 1/2 tsp
- 1/2 tsp
- 1/2 tsp
- Tbs. anise seeds1 unit
- 3/4 cup
- 1/4 cup
- 2 tsp
- 1 tsp
- firm medium Anjou pears11/2 unitunpeeled
- 1 unit
- 2 large
- 3/4 cup
Method
1
Preheat oven to 350°F and lightly grease a standard loaf pan with vegetable oil or cooking spray.
2
Whisk together unbleached all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and anise seeds in a large bowl until evenly combined.
3
In a separate bowl, whisk together eggs, sugar, vegetable oil, buttermilk, vanilla extract, freshly grated lemon peel, and lemon juice until well blended.
4
Dice the unpeeled Anjou pears into 1/2-inch cubes, discarding the core, then fold into the wet ingredients.
5
Pour the wet mixture into the dry ingredients and fold gently with a rubber spatula until just combined; do not overmix.
1 minutes
6
Transfer batter to the prepared loaf pan, smoothing the top evenly with a spatula.
1 minutes
7
Bake at 350°F for 45 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
45 minutes
8
Remove loaf from oven and allow it to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.