Pear Spread For Fruit Bread Food

PEAR SPREAD FOR FRUIT BREAD

Steps:

• Place pears, crystallized ginger, vanilla extract and white sugar in a small microwave safe bowl. Cover and microwave on high 2 minutes. Uncover and continue to microwave in 1 minute intervals, stirring occasionally, until the mixture attains a thick, spreadable consistency.

PEAR BREAD

Steps:

• Making the bread: Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan with butter.
• In a large bowl, whisk together the flour, granola, baking powder, sugar, salt, and spices.
• Cream together the butter and brown sugar, until light and fluffy. Add the eggs one at a time, scraping down the bowl after each one. Alternate adding the flour and milk, in 3 additions, mixing just to incorporate after each addition. Fold in the pears and nuts, if using.
• Spread the batter evenly into the prepared pan.
• Bake for about 1 hour 15 minutes, or until a tester comes out clean.
• Remove from pan and cool to room temperature.
• Make the icing: In a small bowl combine all the ingredients until smooth.
• Spread over the top of the cooled bread.
• Enjoy. Makes a great breakfast.

PEAR SPREAD FOR FRUIT BREAD

Steps:

• Place pears, crystallized ginger, vanilla extract and white sugar in a small microwave safe bowl. Cover and microwave on high 2 minutes. Uncover and continue to microwave in 1 minute intervals, stirring occasionally, until the mixture attains a thick, spreadable consistency.n

PECAN PEAR BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x5 inch loaf pan.
• Combine the sugar and oil in a large bowl and beat well with an electric mixer for best results.
• Add eggs and beat well.
• Beat in sour cream and vanilla.
• Sift together the flour, soda, salt, cinnamon and nutmeg.
• Beat into the sour cream mixture in 2 lots.
• Stir in pears, pecans and lemon peel.
• Scrape into loaf pan and level off the top.
• Bake for 1 hour and test with a toothpick in the center.
• If done, remove and let cool on a rack for 20 minutes.
• Turn out onto rack and cool completly.

ROASTED PEAR QUICK BREAD

Steps:

• Make the roasted pears: Heat the oven to 400 degrees. On a large baking sheet, toss the pears with the melted butter, vanilla and salt and spread in an even layer on the pan. Transfer to the oven and roast until pears are tender and beginning to brown at the edges, about 15 minutes. Remove from the oven and cool to room temperature.
• While the pears cool, make the streusel: In a medium bowl, stir together the oats, brown sugar, flour and cinnamon to combine. Add the cubes of cold butter and use a pastry cutter or your hands to work the butter into the other ingredients until the mixture becomes clumpy. Stir in the almonds. Set aside.
• Make the quick bread: Lightly grease a 9-by-5-inch loaf pan, and lower the oven temperature to 350 degrees. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt to combine. Set aside.
• In a large bowl and using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the oil, butter and brown sugar until well combined, about 1 minute. Add the eggs one at a time and mix well to incorporate after each addition, scraping the bowl as necessary. Beat in the almond extract if using.
• With the speed on low, gently add in half the flour mixture and mix until incorporated. Add the buttermilk in a slow, steady stream and mix to combine, then add the remainder of the flour mixture and mix until just incorporated. Add the cooled roasted pears and use a rubber spatula to gently fold them into the batter. Pour the batter into the prepared loaf pan and spread in an even layer.
• Sprinkle the streusel evenly over the loaf. Bake the quick bread until a toothpick inserted into the center comes out clean and the streusel is golden brown, 55 to 65 minutes. If the streusel is getting too dark before the interior is fully baked, tent with foil. Let cool for 20 minutes in the pan, then unmold onto a cooling rack to cool completely before slicing and serving.

PECAN PEAR BREAD

Steps:

• In a bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; mix well. Combine dry ingredients; add to sour cream mixture and mix well. Stir in pears, pecans and lemon zest. , Spread into a greased 8x4-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

FRESH PEAR BREAD

Steps:

• In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PEAR SPREAD FOR FRUIT BREAD

Steps:

• Place pears, crystallized ginger, vanilla extract and white sugar in a small microwave safe bowl. Cover and microwave on high 2 minutes. Uncover and continue to microwave in 1 minute intervals, stirring occasionally, until the mixture attains a thick, spreadable consistency.n

DRIED PEAR BREAD

Steps:

• Cover dried pears with 2 c.
• hot water and let soak 30 minutes.
• Drain pears and snip into small pieces.
• Sift dry ingredients together (except sugar).
• Combine in another bowl sugar, butter, egg, 1/4 c.
• water and orange juice.
• Mix well; add dry ingredients.
• Stir in pears and pecans.
• Pour mixture into a 9x5x3-inch loaf pan, which has been lightly greased and floured.
• Bake at 350F for 55-60 minutes.
• Cool 10 minutes on a wire rack; remove from pan and cool completely on rack.
• Makes 1 loaf.
• May be frozen.

BIRNBROT - SWISS PEAR BREAD

Steps:

• Dissolve the yeast in water, add one tsp flour and set aside in warm place for 10 minutes or so, until it is foamy and bubbly.
• Mix 1 cup flour, salt, sugar and softened butter in a mixer bowl. Add the yeast mixture and egg and mix thoroughly.
• Stir in enough of the remaining flour to make a soft dough. Turn out onto a floured surface and knead until smooth, about 10 minutes.
• Place in greased bowo, turning to coat top. Cover and let rise in warm place until doubled, about 1 hour.
• Prepare the filling while the dough is rising. In a small saucepan, bring the water to a boil.
• Add the fruit and the lemon juice to the water. Simmer over low heat, stirring frequently, for 10 minutes or until so tender that it can be mashed easily. Drain the fruit.
• Puree in a blender or food processor. Remove to a bowl and combine with the walnuts, lemon zest, cinnamon and nutmeg. Mix thoroughly - this will be a thick mixture.
• Grease a large baking sheet. Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a 9 x 9 inch square.
• Spread the filling on the dough, leaving a 1-inch margin all around. Roll the dough jelly-roll style.
• Place on the grease baking sheet, seam side down, and let rise in a warm place, covered, until doubled, about 30 minutes.
• Brush with glaze and bake in preheated 350 deg F oven 30 to 40 minutes or until done. Cool on wire rack.

FRUIT SPREAD

Steps:

• In a small bowl, beat cream cheese and orange juice until smooth. Fold in cranberries and pecans. Cover and refrigerate for at least 30 minutes. Serve with crackers or breads.