Skip to content
Tags

Pear Bread 

July 7, 2016

All quick bake breads have generally the same recipe.  The Banana Bread recipe includes buttermilk which the others do not.  I compared this one to some of the others I’ve made and there are some slight differences:

This Pear Bread is pretty similar to the Apple Bread , although the Pear Bread has 1/4 cup more butter/oil and a third egg.  Both my Banana Bread and Zucchini Bread got away with 1-1/2 and 1-2/3 cup sugar so I think you could do the same here.  The Zucchini Bread even called for fourth egg and and 2 tsp baking soda and that bread turned out very huge, but still tasty.

Difficulty: Easy
Prep Time: 20 min
Cook Time: 60-70 min
Total Time: 90 min
Yield: 2 loafs
Taste: Good

INGREDIENTS

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 cup chopped walnuts (optional)
3/4 cup butter, softened, or 3/4 cup vegetable oil
3 eggs, lightly beaten
2 cups sugar
2 to 4 pears firm, ripe pears, depending on size (about 2 grated cups total.  Don’t grate them until you are about to use them, so they don’t brown)
2 teaspoons vanilla extract

PROCEDURE:

  1. Heat your oven to 350°F and lightly grease and flour a 10-inch tube pan or two 9-by-5-inch loaf pans.
  2. Combine the flour, baking soda, baking powder, salt, and cinnamon in a large mixing bowl, and stir with a fork to mix everything well. If you’re using nuts, scoop out about 1/4 cup of the flour mixture and combine it in a small bowl with the chopped walnuts, stirring and tossing to coat the nuts with the flour.
  3. Peel and core pears, then grate them. You’ll want two grated cups total; set them briefly aside.
  4. In a medium bowl, combine the butter or oil, eggs, sugar, grated pear, nuts (if using), and vanilla, and stir to mix everything well.
  5. Scrape the pear mixture into the flour mixture and stir just until the flour disappears and the batter is evenly moistened.
  6. Quickly scrape the batter into the prepared pans and bake at 350°F for 60 to 70 minutes, or until the bread is handsomely browned and firm on top and a wooden skewer inserted in the center comes out clean.
  7. Cool the bread in the pan on a wire rack or folded kitchen towel for about 10 minutes. Then turn it out onto a plate or a wire rack to cool completely, top side up. Serve it as is, sprinkle it with confectioners sugar or drizzle it with a simple glaze made from whisking 3 tablespoons buttermilk, a dash of vanilla and 2 cups of confectioners’ sugar together


Source: SmittenKitchen

Advertisements

From → Bread, Breakfast, Dessert

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: