Ingredients

• 2 ounces unsalted butter at room temperature, plus extra for the pan
• 1 cup lightly packed dark brown sugar
• 1/4 cup unbleached sugar
• 3 large eggs
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 3 cups white whole-wheat flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 8 ounces raw cranberries
• 1 firm ripe pear, cored and grated
• 3/4 cup chopped walnuts (about 3 ounces)
• 2 tablespoons sesame seeds

Instructions

1. Preheat the oven to 350 degrees. Butter two 9-by-5-inch loaf pans. Line with parchment paper, butter the parchment and set aside.
2. Beat butter and the sugars in a stand mixer with paddle attachment and mix on medium speed until fluffy. Add eggs one at a time, beating between each addition. Add oil and vanilla and stir to combine.
3. Whisk together flour, baking soda, baking powder, salt and cinnamon in a medium bowl. Mix half the dry ingredients into butter mixture and stir together. Stir in remaining dry ingredients with a spatula, along with cranberries, pear, walnuts and sesame seeds; stir until batter is evenly moistened.
4. Divide batter between the prepared pans. Bake until bread springs back when lightly touched, and a toothpick inserted into center comes out dry, with some crumbs, about 50 minutes. Cool on a rack at least 15 minutes or until completely cool. Remove from pans; slice each loaf into 10 pieces and serve warm or at room temperature.