Easy & Wholesome Hazelnut Pear Bread Recipe: Your Go-To Quick Bread for Healthy Indulgence

There’s something uniquely satisfying about a freshly baked loaf of bread, especially when it strikes the perfect balance between healthy and delicious. This recipe for Hazelnut Pear Bread is a cherished adaptation from my well-loved cookbook, Canyon Ranch Cooking by Jeanne Jones. This isn’t just any cookbook; it’s my go-to guide for resetting after a weekend filled with sugary delights, like those irresistible homemade Kit Kat Bars. The Canyon Ranch philosophy emphasizes balance, and its bread recipes, in particular, are exceptional – nourishing yet incredibly flavorful. This Hazelnut Pear Bread is no exception, offering a guilt-free pleasure that complements any meal or serves as a wholesome snack on its own. It’s a testament to how simple, good ingredients can create something truly special, bringing warmth and comfort to your kitchen.

The Irresistible Flavor and Unique Texture of Hazelnut Pear Bread

While a relatively new addition to my baking repertoire, this Hazelnut Pear Bread has quickly earned its place alongside classics like the family-favorite Canyon Ranch Bread. It shares a similar wholesome foundation but distinguishes itself with the rich, earthy notes of hazelnuts and the natural sweetness of pears. What sets this bread apart is its remarkable texture, which gracefully bridges the gap between a traditional yeast bread and a quick bread. It’s not as airy as some quick breads, nor as dense as a typical yeast loaf, offering a tender yet substantial crumb that holds up beautifully. This makes it an ideal “toasting bread,” developing a delightful crispness on the outside while remaining soft within. Its unique character also makes it a perfect “along-side-something” bread – excellent with a cup of coffee or tea, a bowl of soup, or even a smear of cream cheese or nut butter for a more substantial snack. The healthy fats from the hazelnuts add a layer of richness and depth, making each slice a truly satisfying experience.

Achieving the Perfect Sweetness Level

The sweetness of this bread comes from a combination of ¾ cup of light brown sugar and a single pear. When I first baked it, the result was surprisingly sweet, a factor I later attributed to the specific type of pear I used: a very large Comice pear. I had never tried this variety before, but they were on sale for an unbeatable 35 cents each, so I decided to give them a go. It turned out to be one of the best pears I’ve ever tasted, with an incredibly juicy and sweet flesh – I highly recommend Comice pears for eating fresh! However, when baking with them, it’s crucial to keep their high sweetness level in mind. If you’re using a particularly sweet or large pear, you might find the bread sweet enough as is, or even consider a slight reduction in sugar on subsequent bakes.

For your first attempt, I strongly advise sticking to the full ¾ cup (150 grams) of brown sugar as specified in the recipe. This allows you to experience the intended flavor profile. After that, if you feel it’s too sweet for your preference, you can experiment with reducing the sugar slightly or exploring healthier alternatives. Options like maple syrup or honey could work, but be mindful that they are liquid sweeteners and might require minor adjustments to the dry ingredients to maintain the batter’s consistency. Another approach could be to choose a less sweet pear variety, such as a Bosc or Anjou, which still offer great flavor and texture for baking without adding as much natural sugar. The beauty of baking is the flexibility to tailor recipes to your taste!

The Magic of Toasted or Dry Roasted Hazelnuts

This quick bread recipe is designed for ease, but it does benefit from the use of a food processor, primarily for processing the hazelnuts. I used 95 grams of dry-roasted hazelnuts, which are incredibly convenient as they already have that wonderful toasted flavor and typically don’t require skin removal. Freshly ground hazelnuts are key to the bread’s incredible aroma and taste, releasing their essential oils and infusing the entire loaf with a deep, nutty character that simply can’t be replicated by unground nuts.

If you don’t have dry-roasted hazelnuts on hand, you can easily toast raw hazelnuts yourself. Spread them on a baking sheet and toast in a 350°F (175°C) oven for 10-15 minutes, shaking the pan occasionally, until fragrant and lightly browned. Once cool enough to handle, you can rub them in a clean kitchen towel to remove most of the skins, though it’s not strictly necessary for this recipe as the skins add a bit of fiber and rustic charm.

While the recipe strongly suggests fresh grinding for optimal flavor, I’ve considered testing it with hazelnut meal (pre-ground hazelnuts) for ultimate convenience. My hypothesis is that while freshly ground nuts offer unparalleled aroma, a good quality hazelnut meal would still yield a delicious bread with a slightly different, perhaps finer, texture. This could be a fantastic shortcut for those busy mornings or when a food processor isn’t an option. I plan to conduct this experiment sometime soon – maybe next week, or perhaps by the next decade if time truly flies! For now, if you want the absolute best flavor, grinding your own dry-roasted hazelnuts is the way to go.

Understanding the Nutrition Stats

For those mindful of nutritional intake, the Canyon Ranch Cooking cookbook provides insightful statistics. Each serving of this Hazelnut Pear Bread, when prepared with two egg whites, contains approximately 145 calories, 3 grams of fat, 300 mg of sodium, 28 carbohydrates, and 3 grams of protein. These numbers position this bread as a relatively healthy and balanced option, especially when compared to many commercially baked goods or other quick bread recipes that can be much higher in sugar and fat.

The use of egg whites contributes to a lower fat and calorie count without sacrificing structure or moisture. If you opt for one whole large egg instead, as noted in the recipe, the fat content will slightly increase, but it will also add a little more richness and potentially some additional micronutrients from the yolk. This recipe is designed to be substantial yet wholesome. I recall the whole loaf felt quite hefty – probably around 24 ounces – though I regret not weighing it before I sliced into it! This substantial nature means a single slice is often enough to feel satisfied, making it an excellent choice for a breakfast on the go or a nourishing afternoon snack.

Beyond the macronutrients, this bread also offers valuable contributions from its key ingredients. Hazelnuts are a fantastic source of healthy monounsaturated fats, dietary fiber, vitamin E, and B vitamins, along with minerals like manganese and copper. Pears are rich in dietary fiber, vitamin C, and antioxidants. These ingredients not only contribute to the bread’s delightful flavor but also pack a nutritional punch, making this Hazelnut Pear Bread a genuinely smart and delicious choice for your diet.

Why You’ll Love This Hazelnut Pear Bread

• **Effortlessly Easy:** Despite its sophisticated flavor, this is a quick bread that comes together with minimal fuss.
• **Wholesomely Delicious:** Enjoy a treat that’s genuinely good for you, packed with healthy fats, fiber, and natural sweetness.
• **Perfectly Balanced Flavor:** The rich notes of hazelnuts beautifully complement the delicate, sweet taste of pear.
• **Versatile for Any Occasion:** Ideal for breakfast, a coffee break, an afternoon snack, or even a light dessert.
• **Customizable:** Easily adapt to your sweetness preference or try different nuts and fruits.

Tips for Perfect Hazelnut Pear Bread Every Time

To ensure your Hazelnut Pear Bread turns out perfectly moist and flavorful:

• **Don’t Overmix:** Quick breads thrive on minimal mixing. Process the dry ingredients and nuts until finely chopped, then add wet ingredients and process *just* until blended. Overmixing develops gluten, leading to a tough bread.
• **Use Ripe Pears:** Ripe pears are sweeter and more fragrant, contributing maximum flavor to your loaf. However, avoid overly soft or mushy pears.
• **Grease Your Pan Well:** Especially if you don’t use parchment paper, ensure your loaf pan is thoroughly greased to prevent sticking. A strip of parchment paper extending over the sides creates “handles” for easy removal.
• **Test for Doneness:** A wooden skewer or toothpick inserted into the center of the loaf should come out clean when the bread is fully baked.
• **Cool Properly:** Resist the urge to slice immediately! Letting the bread cool in the pan for 20-30 minutes before transferring to a wire rack allows it to set and prevents it from crumbling. Further cooling on the rack ensures a perfect texture and makes slicing much easier.

Storage and Serving Suggestions

This Hazelnut Pear Bread is wonderful fresh, but it also stores beautifully. Once completely cooled, wrap the loaf tightly in plastic wrap or aluminum foil. It will stay fresh at room temperature for 3-4 days. For longer storage, you can refrigerate it for up to a week. To freeze, slice the bread first, then wrap individual slices or the whole loaf in plastic wrap and then foil. It will keep well in the freezer for up to 3 months. Thaw slices as needed, or pop them straight into the toaster for a quick treat!

Serve slices plain, toasted with a pat of butter, a drizzle of honey, or your favorite jam. It also pairs exceptionally well with strong coffee or a soothing cup of herbal tea. For a delightful afternoon snack, enjoy a slice alongside a small block of sharp cheddar or goat cheese.

Related Recipes

• Cookie’s Pear Muffins
• Pear Apple Cranberry Pie with Gingersnap Topping
• Pear Almond Tart
• Canyon Ranch Spa Bread
• Canyon Ranch Spa Baklava

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