Use pears that are low in moisture content, such as Bosc pears.
- Yield: Makes 1 loaf; 10 slices
Source: Martha Stewart Living, May 1997
- 1 1/3 cups all-purpose flour
- 2/3 cup yellow cornmeal
- 1/2 cup light-brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup nonfat buttermilk
- 2 large whole eggs
- 1 large egg white
- 3 tablespoons unsalted butter, melted
- 2 ripe Bosc pears, peeled and cut into 1/4-inch dice (about 1 1/2 cups)
- 1/3 cup golden raisins
- Butter-flavored vegetable spray
- Pear-Raspberry Butter, for serving (optional)
Heat oven to 375 degrees. Spray a 9-by-4 1/2-by-2 3/4-inch loaf pan with vegetable spray, and set aside. In a medium mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt. In a second medium mixing bowl, whisk together the buttermilk, eggs, egg white, and melted butter. Stir the buttermilk mixture into the dry ingredients. Stir in the pears and raisins until just combined.
Fill the prepared pan with batter. Place in the oven, and bake until a wooden skewer inserted into the center of the loaf comes out clean, 45 to 50 minutes. Remove the pan from oven, and transfer to a wire rack to cool. Serve with the Pear-Raspberry Butter.