Wheat Bran Morning Cakes with Pears

Quick breakfast cakes are made from the same type of batter as muffins. They share the same uneven, sometimes cake-like crumb. They are breads we fill with nuts and cranberries at Christmas, pumpkin puree near Thanksgiving, and zucchini at summer's end when garden is overrun with the squash.

Full of the goodness of wheat, these wholesome, hearty morning cakes taste wonderful on their own, yet are made even better by stirring a handful of pumpkin seeds and the poached pears into the batter.