Pear Pumpkin Bread Food

POACHED PEAR AND PUMPKIN BREAD

Steps:

• Peel and quarter the pears, removing the stem and center.
• Heat water and sugar in a large saucepan and add in the spices.
• Lay the pears into the pan and bring to a boil. Once the water boils, reduce to a simmer and cook for 20 minutes. Turn the pears over half way through cooking time if they are not 100% submerged.
• Let the pears cool in the juices for another 20 minutes before slicing.
• Preheat oven to 350 degrees F and prepare a 9×5-inch loaf pan.
• Whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Set aside.
• In a separate bowl, whisk together egg, melted butter, and pumpkin puree. Blend in the sugar, orange juice, and vanilla extract and whisk well.
• Pour the wet ingredients into the dry ingredients and stir until thoroughly combined. The batter will be pretty thick.
• Pour half the batter into the prepared pan and stand up the pears in the batter and then spoon the remaining batter around the pears.
• Bake for 60 to 70 minutes. It's tough to judge the doneness around the pears. Tent the loaf for the last 10 minutes if the top is browning too much.
• Remove from the oven and allow to cool.
• Serve with caramel sauce.

PEAR & PUMPKIN BREAD

Steps:

• ****Note--if you use the four pear or canned fruit cans (15 ounce size)--open one end of 3 cans, drain fruit into bowl (except for the one can of pears) refrigerate for a later use. Wash and dry all four cans and set aside.
• Preheat oven to 350-degrees F.
• Open can of pears, drain juice and chop pears. Set aside. (see above if using cans for baking).
• In a large bowl, combine first 7 ingredients (flour - baking soda), stir to combine.
• In another bowl, combine next 4 ingredients (pumpkin - lemon juice). Stir in chopped pears. Add pumpkin mixture to dry ingredients, stir well to combine.
• Stir in pecans and coconut.
• Spray cans or one 9x5 bread pan with Pam (or other cooking spray). If using cans place cans of baking sheet.
• Spoon batter into cans or bread pan.
• Bake for 50-55 minutes if using cans or 70-75 minutes for bread loaf pan or until toothpick inserted in center comes out clean.

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
• Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
• Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
• Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

PUMPKIN-PEAR BREAD

Steps:

• 1. Preheat oven to 350°F, and coat 8- or 9-inch loaf pan with cooking spray. 2. Whisk together sugar, flours, baking powder, cinnamon, nutmeg, baking soda, and salt in bowl. Set aside. 3. Whisk together oil and egg in bowl until smooth. Whisk in milk, then pumpkin and vanilla. Stir flour mixture into oil-egg mixture until just combined. Fold in pears. Spread batter in prepared loaf pan, and bake 45 to 55 minutes, or until toothpick inserted in center comes out clean.