CINNAMON-SWIRL PEAR BREAD
Pears add moisture to this delightful bread. I've been making it for over 20 years, and it's become a favorite of my family and friends. Try slices toasted to go along with Sunday brunch. -Joan Anderson, Winnipeg, Manitoba
Provided by Taste of Home
Time 1h25m
Yield 3 loaves (16 slices each).
Number Of Ingredients 12
Steps:
- In a large saucepan, combine pears, water and 1/2 cup sugar. Simmer, uncovered, for 10-12 minutes or until tender. Drain well, reserving syrup. Add cold water if necessary to syrup to measure 1 cup; set aside. , In a large bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for 10 minutes. Add the eggs, butter, honey, salt, extract, 4 cups flour and reserved pears and syrup. Beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down; divide into thirds. Roll each portion into a 16x8-in. rectangle. Combine cinnamon and remaining 3/4 cup sugar; sprinkle over dough to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a short side; pinch seams to seal. Place, seam side down, in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 20 minutes. Cover loosely with foil. Bake 15-20 minutes longer or until bread tests done. Remove from pans to wire rack to cool.
Nutrition Facts : Calories 156 calories, Fat 3g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 124mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
FRENCH PEAR BREAD
Inspired by a bread from central France. Delicate flavor, sweetened with honey, made from canned pears.
Provided by BakinBaby
Categories Yeast Breads
Time 1h33m
Yield 1 1/2 pound loaf, 10 serving(s)
Number Of Ingredients 8
Steps:
- Select either juice or syrup packed canned pears, mash them well.
- Add mashed pears,water,honey and egg to bread machine.
- Add dry ingredients, ending with yeast.
- Select basic white cyle.
- Follow manufacturers directions.
Nutrition Facts : Calories 158.7, Fat 0.9, SaturatedFat 0.2, Cholesterol 21.1, Sodium 182.7, Carbohydrate 32.5, Fiber 1.5, Sugar 3.1, Protein 4.7
PEAR BREAD II
The delicate flavor of fresh pears and pecans dance enchantingly in this lovely summer loaf. Freezes well if double wrapped. Delicious and easy.
Provided by Anna
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h20m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x4 inch loaf pans.
- In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans
- Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 38.5 g, Cholesterol 27.9 mg, Fat 15.8 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 208.3 mg, Sugar 22.4 g
ROASTED PEAR QUICK BREAD
Roasted pears add juiciness and depth of flavor to this otherwise simple quick bread. You can peel the pears if you want, but they add a sturdiness to the roasted fruit and a nice texture to the finished loaf. The addition of streusel takes this bread over the top, but it is excellent without it, too, if you feel like skipping a step.
Provided by Erin Jeanne McDowell
Categories cakes, quick breads, dessert
Time 2h
Yield 8 servings
Number Of Ingredients 21
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.
Nutrition Facts : @context http, Calories 601, UnsaturatedFat 19 grams, Carbohydrate 79 grams, Fat 29 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 380 milligrams, Sugar 39 grams, TransFat 0 grams
PEAR BREAD
My friends and family thoroughly enjoy this old-fashioned bread. The mellow flavor of pears is a refreshing change of pace from more traditional apples.
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, baking powder, salt, ginger, baking soda and nutmeg; set aside. In another bowl, whisk the sugar, oil and butter. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Stir into dry ingredients just until moistened (batter will be stiff). Stir in pears. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
PEAR BREAD I
This bread is great lightly toasted for breakfast or anytime!
Provided by ANGIEGAIL
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 20
Number Of Ingredients 11
Steps:
- In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl.
- In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans.
- Bake in a preheated 325 degree F (165 degrees C) oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 38 g, Cholesterol 27.9 mg, Fat 13.1 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 1.7 g, Sodium 196.4 mg, Sugar 22 g
BIRNBROT - SWISS PEAR BREAD
From The Festive Bread Book by Kathy Cutler. I made this the first time in honor of a Swiss colleague who was interning with us. I asked her if it was like birnbrot at home and she laughed and said that it was not, but that it was very good. I'm not sure what the difference is, as I've never had it when in Switzerland. But it's a very nice Christmas bread and has the added benefit of using dried pears, a convenience when fresh pears are not in season.
Provided by duonyte
Categories Yeast Breads
Time 3h15m
Yield 1 loaf
Number Of Ingredients 18
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.
Nutrition Facts : Calories 2162.5, Fat 67.3, SaturatedFat 27.4, Cholesterol 514.6, Sodium 754.7, Carbohydrate 364.7, Fiber 25.4, Sugar 180.4, Protein 45.8
PEAR YEAST BREAD (BREAD MACHINE)
Make and share this Pear Yeast Bread (Bread Machine) recipe from Food.com.
Provided by dicentra
Categories Breads
Time 2h5m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- In a blender or food processor, combine the pears and extract; cover and process until pureed. Pour into bread machine pan.
- Add the remaining ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
- Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
Nutrition Facts : Calories 2102.2, Fat 28.3, SaturatedFat 15.5, Cholesterol 61.1, Sodium 3688.3, Carbohydrate 408.1, Fiber 21.9, Sugar 56.2, Protein 50.5
More about "pear yeast bread food"
WORLD’S EASIEST YEAST BREAD RECIPE - RECIPETIN EATS
From recipetineats.com
PEAR BREAD - PERFECTLY SPICED QUICK BREAD WITH PEARS
From anaffairfromtheheart.com
PEAR BREAD RECIPE - QUICK BREAD WITH YEAST - VEGAN IN …
From veganinthefreezer.com
HONEY PEAR LOAF - RED STAR® YEAST
From redstaryeast.com
PEAR CINNAMON BREAKFAST BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (10)Total Time 3 hrs 10 minsServings 16Calories 130 per serving
- To make the dough: In a large mixing bowl, combine the flours, yeast, sugar, salt, and cardamom.
75 EASY QUICK BREAD RECIPES [NO YEAST NEEDED!] | TASTE OF HOME
From tasteofhome.com
SWEET BREAD RECIPES MADE WITH YEAST | RED STAR® YEAST
From redstaryeast.com
EASY PEAR BREAD RECIPE (WITH FRESH PEARS!) - DINNER, THEN DESSERT
From dinnerthendessert.com
PEAR YEAST BREAD RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
6 PEAR BREAD RECIPES YOU'LL LOVE
From allrecipes.com
SOUR CREAM PEAR BREAD - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
CARAMELIZED PEAR QUICK BREAD - SWEET & SAVORY
From sweetandsavorybyshinee.com
12 TRADITIONAL GREEK BREADS - INSANELY GOOD
From insanelygoodrecipes.com
BEST EVER PEAR BREAD - MARGIN MAKING MOM®
From marginmakingmom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love