Pear Bread

As you have probably been able to figure out, my true passion for food lies on the sweet side of the kitchen.  Although I am confident in my savory cooking abilities, an extra splurge of creativity and excitement arrives when I am baking.

One of my favorite things to make and to eat is banana bread.  Over the years, through much trial and error, I think I have (finally) created one of the tastiest banana bread recipes around.

I had at the huge pile of bananas on the kitchen counter for a while, assuming that my family could not possibly eat that many bananas, and that I would be able to make banana bread at the end of the week.  However, when I glanced at the pile yesterday, there was only one brown-speckled beauty ripe enough for baking.

Still having an itch to bake, and with four extremely ripe pears sitting in the fruit basket, I decided to try baking pear bread.  After all, the method has to be pretty similar to banana bread, doesn’t it?

Inspired, I remembered reading about pear bread on another one of my favorite food sites: Smitten Kitchen.  So, using her recipe as a starting point, I quickly whipped together the batter, poured it into a Bundt pan, and gently slid it into the oven.  One hour later the entire house smelled delightfully of spiced bread, and my craving for banana bread was quickly forgotten.  I promise that this bread will not disappoint!

 
  
Pear Bread
(Adapted from Smitten Kitchen)
If you look at Deb’s site, you’ll notice that I decreased the amount of sugar quite a bit.  I still found the bread to be plenty sweet, however, and the texture remained perfectly moist.  The key, I think, is to use overly ripe pears.  Also, I imagine the bread would make a lovely dessert for a party if slathered with cream cheese frosting.  Makes 10 generous servings.

 
2 cups all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1 1/4 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon ground ginger
1 teaspoon salt
2/3 cup vegetable oil
3 eggs
1 cup brown sugar
1/2 cup granulated sugar
4 ripe pears, peeled and cored
1 tablespoon pure vanilla extract
 
Preheat the oven to 350 degrees.  Butter and flour a Bundt pan.  Set aside.
Combine all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, ginger, and salt in a large bowl.
Place the pears in a small bowl and mash.  Add the oil, eggs, brown sugar, granulated sugar and vanilla extract to the bowl and mix well.
Add the pear mixture to the flour mixture.  Fold the mixture until no specks of flour remain, being careful not to overmix.
Scrape the batter into the prepared Bundt pan and bake for approximately 1 hour, or until a toothpick inserted into the bread comes out clean.  Cool the bread in the pan for 10 minutes.  Turn the bread out on a wire rack and cool completely.
Enjoy.
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7 thoughts on “Pear Bread

  1. I made Deb’s Pear Cake too! I noticed that you also added ginger. Great idea that I will try next time I bake this cake. I had cut the cinnamon to 2 tsp and added 1/2 tsp of nutmeg which was also very good. I used 1/2 cup butter and 1/4 cup of oil. It seems to be a pretty flexible recipe and bakes up beautifully. She was right, it does keep getting better as time passes.

    • Hi Susan! I like your spin on Deb’s pear bread as well. I’ll have to try it with butter and nutmeg next time I make it. Thanks.

    • Hi Mike! I promise that you will not be disappointed by this recipe. It’s really good. Best of luck, and let me know how it turns out!

  2. Pingback: Chocolate Espresso Cookies « A Blissful Bite

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