Rosemary Pear Bread

I found bunches of rosemary tied together with flowers in a park. I guess somebody had a wedding party there. What a great idea - adding herbs to flower bouquets. Not to waste perfectly good herb, I tool a few sprigs home and made this subtly spiced moist quick bread.



Ingredients

• 2 Bosc pears - peeled, cored and chopped


• 2 tablespoons finely chopped fresh rosemary


• 2 eggs


• 1/3 cup Agave nectar


• 1/4 cup extra light tasting olive oil


• 1 4oz. package of unsweetened applesauce


• 1 teaspoon vanilla extract


• 1 cup whole wheat flour


• 1/2 cup all-purpose flour


• 1 teaspoon baking soda


• 1/2 teaspoon baking powder


• 1/2 teaspoon salt


• 1 teaspoon ground cinnamon


• 1/2 teaspoon ground nutmeg


• 1/4 teaspoon ground cloves

Directions

1. Preheat the oven to 350 degrees. Grease and line a loaf pan with parchment paper.


2. In a large bowl, whisk egss, Agave nectar, oil, applesauce and vanilla extract until well blended.


3. In a separate bowl, combine whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and all the spices. Sift the mixture over the we ingredients. Stir until the mixture is just wet.


4. Gently fold in pears and rosemary.


5. Pour the batter into the loaf pan and bake for 1 hour.


6. Let cool in the pan for a few minutes. Scrape the sides of the pan with a knife and invert the cake onto a cooling rack.