- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground ginger
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp salt
- ¼ tsp cardamom
- 1 cup buttermilk
- 1 cup milk
- 4 eggs, lightly beaten
- ½ cup butter, melted
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tsp vanilla
- 2 cups pear, peeled and chopped
- ¾ cup regular rolled oats, divided
- ¾ cup toasted walnuts, chopped *
Yield: 2 loaves
Oats, walnuts and nuggets of chopped pear give this loaf a heartiness, while buttermilk keeps it moist and tender.
Preheat oven to 350 degrees. Grease the bottom and ½ inch up the sides of two 8x4x2-inch loaf pans; set aside.
In a large bowl, combine flour, baking powder, ground ginger, baking soda, cinnamon, salt and cardamom; make a well in the centre. Set aside.
In a medium bowl, combine buttermilk, milk, eggs, butter, granulated sugar, brown sugar and vanilla. Add to the flour mixture. Stir until just combined. Stir in pear, ½ cup of the oats and the nuts.
Divide batter between prepared pans. Sprinkle with the remaining ¼ cup oats. Bake for 50 to 60 minutes or until a skewer inserted near centers comes out clean. (If necessary to prevent overbrowning, cover bread loosely with foil for the last 15 minutes of baking.)
Cool in pans on a wire rack for 10 minutes. Remove from pans. Cool completely.
*To toast walnuts spread on a sheet pan and bake at 350 degrees F for about 5 to 10 minutes or fragrant. Cool before chopping.