By Stacey Mebs

I’ve never really loved pears. I think because it’s so rare to actually get a perfectly ripe, sweet and juicy one. My son, however is the opposite – he absolutely adores pears, no matter how imperfect they are! If he has a pear in hand, he’s a happy boy.

The first time we visited his grandparents on Vancouver Island, he was thrilled to discover they had a pear tree in their backyard. Pears you could pick and eat whenever you wanted! Plus, Grandma would can and preserve them, which made them even more amazing in his eyes. After that trip, he asked if we could have a pear tree in our yard, but unfortunately, Alberta summers just aren’t quite long enough for that.

So, we do the next best thing: We buy lots of pears for him. Occasionally we end up with too many ripe ones, so we tried baking with them. Turns out, pears are perfect for baking. They add so much moisture and complement these spiced carrot mini loaves with just the right amount of sweetness. Now, I have a very happy son who loves to help make a healthy breakfast treat with his favourite fruit!

Carrot Pear Mini Loaves, Courtesy of Stacey Mebs, bakeeatrepeat.ca, Sherwood Park, Alta.
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Prep time: 15 minutes
Cook time: 25 minutes
Yield: 8 mini loaves

Ingredients
1 cup (250 mL) whole-wheat flour
1 cup (250 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) ginger
1/2 tsp (2 mL) nutmeg
3 ripe pears, cored
3 medium carrots (about 1 cup/250 mL grated)
1/3 cup (75 mL) lightly packed brown sugar
1/3 cup (75 mL) plain Greek yogurt
1 large egg

Directions
1. Preheat the oven to 400ºF (200ºC). Lightly spray 8-loaf mini loaf pan with non-stick cooking spray and set aside.
2. In large bowl, whisk together whole-wheat and all-purpose flours, baking powder, salt, cinnamon, ginger and nutmeg.
3. In bowl of food processor, combine pears, carrots, brown sugar, yogurt and egg. Process until well combined. (Alternatively, finely grate pears and carrots and add to bowl along with brown sugar, yogurt and egg; mix well.)
4. Add wet ingredients to dry and stir just until combined.
5. Spoon batter into prepared mini loaf pan, dividing evenly. Bake for 25-28 minutes, or until toothpick inserted in centre of several loaves comes out clean.
6. Let cool for at least 5 minutes before serving.

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Bake.Eat.Repeat.
I’m a stay-at-home mom with three children, and I love to be in the kitchen. I create easy, family-friendly recipes that I share on my blog, Bake.Eat.Repeat. They’re mostly healthy, some not so much – it’s all about balance!