Use two full-sized loaf pans or several smaller ones; pick up aluminum mini loaf tins from the dollar store and you can sell them as-is or simply wrapped in cellophane. Alternatively, bake the batter in paper-lined muffin tins for 25-30 minutes.
1/4 cup (60 mL) butter, softened
1/2 cup (125 mL) canola oil
1 1/4 cups (310 mL) sugar
3 large eggs
2 tsp (10 mL) vanilla
3 cups (750 mL) all-purpose flour, or half all-purpose, half whole wheat
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) salt
2 large pears, coarsely grated
1 cup (250 mL) buttermilk
2 cups (500 mL) fresh or frozen cranberries
1. Preheat the oven to 350˚F.
2. In a large bowl, beat the butter, oil, sugar, eggs and vanilla with an electric mixer for 2–3 minutes, until pale yellow and fluffy.
3. In a small bowl, stir together the flour, baking powder, baking soda, cinnamon and salt. Add about a third to the butter mixture and beat on low speed until blended.
4. Add half the grated pears and half the buttermilk, then another third of the flour, the rest of the pears and buttermilk and the rest of the flour, stirring or beating on low speed just until combined.
5. Gently stir in the cranberries and scrape the batter into two 8 x 4-inch loaf pans or several mini loaf pans that have been sprayed with nonstick spray.
6. Bake for 1 hour (for larger loaves) or 30–40 minutes (for minis), or until golden and tops are springy to the touch. Cool completely in their pans on a wire rack.
Makes 2 large loaves or about 8 mini loaves.
PER SLICE (two loaves cut into 12):
178 calories, 7.2 g fat (1.9 g saturated fat, 3.7 g monounsaturated fat, 1.6 g polyunsaturated fat), 25 g carbohydrates, 32 mg cholesterol, 2.8 g protein, 0.8 g fibre.