Brunch time? Bake the summertime version of this tasty tea bread
You don't have to wait for the return of local organic pear season to bake a fragrant loaf of PCC Chef Lynne Vea's famous Warm Pear and Hazelnut Tea Bread.
Says Lynne: "This bread can be made with juicy seasonal fruits like plums or nectarines. Don't even bother to peel the fruit, just chop it and substitute in the same amount for the pears."
This robust bread is great to serve at brunch, take along to someone else's brunch, freezes well for future use and is great toasted and slathered with your favorite butter. If you don't often keep kamut, barley or hazelnuts on hand, visit the bulk section of your local PCC and head home with just the amount you need for this recipe.
Find even more baking ideas in our PCC Recipe Database.