For Christmas, my grandparents sent me a gift card to Williams Sonoma. That afternoon, I scoured the store’s website, as excited as a kid in a candy store as I browsed page after page of rolling pins, cookie cutters, and grill pans. During my search, I discovered two differed sizes of pretty gold loaf pans that, with tax, added up to almost the exact amount on the card.
But at the mall, too many other post-Christmas shoppers liked the smaller loaf pan and snatched all of them off the shelves before I even set foot in the store. Disappointed, I still bought the larger size and resolved to send my thank-you card once Williams Sonoma restocked the mini pans.
Unfortunately, life turned into a whirling tornado of activity shortly after the holidays, and I have yet to drive back to the store—or mail my letter. But I finally mixed up a moist batter to break in the first pan, and if I hadn’t devoured the entire loaf, I would have slipped a few slices into a box to send along with the belated thank-you card.
Pear and Applesauce Quick Bread
This quick bread is extremely moist, perfect for breakfast, a snack, or even a sweet treat after dinner. Substitute apples for the pear if you prefer.
2 c. whole-wheat flour
½ c. granulated sugar
2 tsp baking powder
¾ tsp baking soda
½ tsp ground cinnamon
¼ tsp nutmeg
¾ c. unsweetened applesauce
¼ c. agave nectar
2 tsp vanilla
1 pear, diced
- Preheat the oven to 325° and coat an 8×4” baking tin with nonstick spray.
- In a large bowl, whisk together the dry ingredients (flour through nutmeg). Add in the applesauce, agave, and vanilla, stirring just until moist. Gently fold in the pears.
- Pour the batter into the prepared tin, and bake at 325° for 45-60 min or until a toothpick inserted into the center comes out clean. Check after 30-35 min; if the top is browning too quickly, cover the tin with foil and continue baking until done.
- Cool in the pan for 10 min before turning out onto a wire rack to cool completely. Cover the bread in plastic wrap and tin foil, and refrigerate for 8 hrs or overnight to allow the flavors to deepen.