FRESH PEAR BREAD
When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.-Linda Patrick, Houston, Texas
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 168 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
FRESH PEAR BREAD
This bread is moist and delicious!
Provided by coolbeans
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
- In a bowl, mix the shredded pears, mashed pear, egg, egg white, water, and vanilla. In a separate bowl, mix the flour, sugar, pudding mix, cinnamon, baking soda, salt, and baking powder. Stir the pear mixture into the flour mixture just until moistened. Transfer to the prepared loaf pan.
- Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 171.7 calories, Carbohydrate 39.7 g, Cholesterol 15.5 mg, Fat 0.6 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 184.5 mg, Sugar 24.4 g
PEAR BREAD
Make and share this Pear Bread recipe from Food.com.
Provided by Tonkcats
Categories Quick Breads
Time 1h15m
Yield 3-4 loaves
Number Of Ingredients 11
Steps:
- Cream butter, gradually beat in sugar.
- Beat in eggs, one at a time. Combine dry ingredients.
- Add to egg mixture alternately with yogurt. Stir in pears and vanilla.
- Pour into buttered loaf pan.
- Bake at 350 degrees for 1 hour.
- Freezes well.
- Excellent for mini loaves.
PEAR BREAD
As Bosc pears ripen the texture is as soft as a ripe banana, so I got the idea of making my banana bread recipe with chunks of pear. I added a bit of homemade granola, instead of the toasted coconut I usually put in the banana bread. It is essentially the same recipe, but the result is completely and wonderfully different, with a sweet spice flavor. Note: The trick to this recipe is using the pears when they are very ripe. This means they are at their sweetest and will breakdown when baking.
Provided by Food Network
Time 2h5m
Yield 1 loaf
Number Of Ingredients 19
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.
"PERFECT PEAR" BREAD PUDDING #RSC
Ready, Set, Cook! Reynolds Wrap Cotest Entry. This recipe ups the ante on your normal, run-of-the-mill bread pudding and ice cream. With fruity and citric-y notes of pear and peaches, this rich bread pudding will take your taste buds on a dessert adventure. The rosemary-Infused bread pudding, with a touch of honey and a delightful addition of pitted fruits, brings together flavors for an unexpected surprise. Although the bread pudding is not made with traditional French bread, buttermilk biscuits bring a delightful texture and taste. Try this recipe for a new spin on an old favorite with unexpected harmony of flavor.
Provided by Steffiejo410
Categories Breads
Time 1h20m
Yield 10 Pieces, 4-10 serving(s)
Number Of Ingredients 19
Steps:
- Bake Buttermilk biscuits according to the directions on the label of the can- until golden brown. You can do this the day before to let them get stale (the traditional way of making bread pudding) or you can use them once they have cooled.
- Cut or tear the biscuits into bite sized pieces.
- Place the Pieces in a 13X9 inch baking dish covered in Reynolds Aluminum Foil.
- Heat oven to 350 degrees.
- In a pot combine milk, whipping cream, cinnamon, sugar, butter, honey, and the 3 inch sprig of fresh rosemary, gently heating until well combined, but not allowing to scald (about 5 minutes).
- Remove from heat and allow cooling for a few minutes, adding in peaches and pears.
- In a separate bowl, combine eggs, vanilla extract, rum, and lemon zest.
- Beat until creamy yellow.
- Temper the eggs by adding a little of the warm milk mixture and continually beating the eggs. Remove rosemary sprig and discard. Now, add the egg mixture to the milk mixture until well combined.
- Pour liquid over biscuit pieces and allow to soak while you make the crumb topping. mix the biscuit pieces around liquid mixture to allow all pieces to be covered.
- Crumb topping: In a chilled bowl, mix together 2/3 cup white flour, 1 cup white sugar, 1 teaspoon cinnamon and 1/2 cup cubed butter. Mix with a pastry blender or fork until the consistency looks like wet sand.
- Cover the bread pudding with Reynold's Aluminum Foil and place it in the oven for 40 minutes, or until the middle has set. You can test this by seeing if the middle jiggles when it is moved. Remove from the oven and set oven to 400 degrees.
- Sprinkle crumb topping on top of bread pudding and replace it in the oven, uncovered, for an additional 10 minutes or until topping is golden brown.
- Remove from the oven and enjoy!
- Optional Cream Cheese Frosting: Mix together 1 1/3 cup of confectioner's sugar with ½ cup heavy cream, 1 stick of butter (softened), 4 oz of cream cheese, 1 tablespoon of vanilla extract. Beat until creamy. Place into a pastry bag or a plastic bag with the tip cut off. Once the bread pudding had come out of the oven, drizzle over the top. (You can also do this once it had cooled off).
- This recipe is delightful with a scoop of vanilla or your choice of ice cream.
Nutrition Facts : Calories 1624.3, Fat 81.1, SaturatedFat 44.9, Cholesterol 571.2, Sodium 1129.7, Carbohydrate 203.1, Fiber 7, Sugar 147.3, Protein 27.6
PEAR CARDAMOM BREAD
Wrap this in fancy plastic wrap and give it to the ones you love--or, just eat it yourself and enjoy.
Provided by chia2160
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F; grease bottom of loaf pan.
- Mix all ingredients, except topping, in a large bowl.
- Pour into loaf pan. Mix topping ingredients and sprinkle on top.
- Bake 55-65 minutes, until toothpick inserted in center comes out clean cool 10 minutes; remove to wire rack to cool completely, 1 hour.
Nutrition Facts : Calories 2684.7, Fat 123.2, SaturatedFat 19, Cholesterol 380.5, Sodium 2469.3, Carbohydrate 365.9, Fiber 13.8, Sugar 186.9, Protein 37.3
PERFECT PEAR BREAD
After being given a loaf of this delicious bread, I knew I HAD to have her recipe. Not only is it sooooo yummy, but it requires minimal ingredients and is simple in preparation. I've prepared this with fresh pears, as well as frozen (gotten from my neighbor's tree), thereby not restricting this terrific bread to the Fall season.
Provided by juliendbq
Categories Quick Breads
Time 50m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cream sugar and butter (or oleo), then add beaten eggs and pears. Add sifted flour, soda and spices to the mixture. Bake in a greased bread pan for 40-50 minutes at 350 degrees.
- To test doneness, insert a toothpick into the center of your bread. When through baking, remove from oven and set for a few minutes before running a knife around the perimeter of the bread. Bread should be easy to remove when the pan is turned on it's side or upside-down.
- Slice and serve with or without butter/oleo, jelly, or your choice of spread.
Nutrition Facts : Calories 404.9, Fat 13.2, SaturatedFat 7.8, Cholesterol 83.4, Sodium 415.3, Carbohydrate 68.2, Fiber 2.4, Sugar 41.8, Protein 5.1
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