Spiced Persimmon Pear Bread

·         3/4 cup chopped pecans, divided

·         1 1/4 cups all-purpose flour

·         1 cup whole-wheat flour

·         1/2 cup packed dark brown sugar

·         1 1/2 teaspoons baking soda

·         1 teaspoon salt

·         1 teaspoon ground cinnamon

·         1/2 teaspoon ground nutmeg

·         1/8 teaspoon ground cloves

·         1 cup plain fat-free yogurt

·         1/3 cup ripe pears, finely diced 

·         1/3 cup honey

·         1/4 cup canola oil

·         2 teaspoons grated peeled fresh ginger

·         1 teaspoon vanilla extract

·         2 large eggs, lightly beaten

·         1/2 cup diced peeled persimmon

·         Cooking spray

INSTRUCTIONS

1.    Preheat oven to 375°. Place 1/2 cup pecans in a single layer on a baking sheet. Bake at 375° for 8 minutes or until pecans are fragrant and toasted. Cool. Coat two bread baking tins with vegetable spray.

2.    In a large bowl, combine flours and next 6 ingredients (through cloves) , stir well. In another bowl, combine yogurt and next 6 ingredients (through eggs), mix well using a whisk. Fold in egg mixture to flour mixture. Fold in persimmon and toasted pecans. Spoon batter into tins. Sprinkle tops with remaining 1/4 cup pecans.

3.    Bake at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 5 minutes on a wire rack, and remove from pans.