Pear Honey Buckwheat Bread

November 17, 2011

Author Notes:

To me this is a perfect breakfast bread: it's moist and flavorful, a bit sweet but only just, and with the whole grains, pears and honey you can still feel like you are starting the day out right). See blog post at


Makes: 1 loaf


  • 2 cups all-purpose flour
  • 1/2 cup buckwheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup neutral oil
  • 1/2 cup +2 tablespoons plain yogurt
  • 1 egg
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1 pear, peeled and cut into a 1/2 inch dice
In This Recipe


  1. Preheat the oven to 325. Butter a 9 inch loaf pan and line the base with parchment paper.
  2. Stir the dry ingredients together in a medium bowl. Whisk the wet ingredients together in a large bowl and add the dry ingredient mixture in 2 additions, stirring until just barely combined. Fold in the diced pear
  3. Scrape into the prepared loaf pan and bake for 55 minutes, or until a tester comes out clean. Tent with foil if it starts to brown too quickly (honey-sweetened dishes tend to do this).
  4. Allow to cool for 10 minutes in the pan, and then finish cooling on a rack.

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