Wednesday, December 2, 2009

Can't Waste That Good Greek Yogurt!

I had half a container of Greek Yogurt left from making the yogurt sauce for my Lamb Gyros and didn't wanna waste it. I also had a pear laying around so Pear Nut Bread was born! Of course, you can substitute regular yogurt in any flavor you like but the creaminess of the Greek yogurt made this bread really rich and moist. The crunchy pecans also added a nice texture. I can't WAIT to have this for breakfast tomorrow!


1/2 c butter, softened
1 c sugar
2 eggs
1 c all-purpose flour
1 c whole wheat flour
1/2 tsp salt
1/2 tsp baking powder
1/8 tsp nutmeg
1/4 c Greek yogurt
1 c coarsely chopped pears (leave skin on)
1/4 c chopped pecans
1 tsp vanilla extract


1. Preheat oven to 350°F. In a mixing bowl, cream together the butter and sugar until light and fluffy. (I used my stand mixer but a hand mixer would work.)

2. Beat in the eggs, one at a time, making sure they're well incorporated. Then beat in yogurt until smooth.

3. Combine the flours, baking powder, salt and nutmeg. Add to the egg mixture.

4. Stir in the pears, pecans and vanilla.

5. Pour into a greased 9x5x3-inch loaf pan. Bake for 1 hour or until toothpick inserted in the center come out clean.


Jeff said...

Nicely done! Normally my leftover yogurt gets turned into dip for some chips or just consumed with fruit.

Jeni said...

Ooh, that looks so good!

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