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.
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
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.
PEAR-CHOCOLATE-PECAN QUICK BREAD WITH CHOCOLATE GLAZE
Mix shredded pears, chocolate chips and toasted pecans into this batter and bake up a moist loaf that's covered with a chocolate glaze.
Provided by Food Network Kitchen
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the chocolate chips and pecans and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded pears. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- Whisk together the confectioners' sugar, cocoa, milk, vanilla extract and salt in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
PEAR-RHUBARB QUICK BREAD
Take a break from banana bread and savor a quick-to-make, sweet-and-sassy cousin.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 48
Number Of Ingredients 11
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray.
- In large bowl, mix rhubarb, pears, sugar, oil, vanilla and eggs. Stir in remaining ingredients. Pour into pans.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool completely before slicing, about 1 hour. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 90 mg, Sugar 7 g, TransFat 0 g
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
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 :
DRIED PEAR BREAD
This is a tasty way to use the dried fruit that comes in gift baskets. I substituted the pears in an apricot bread recipe that I've had for more years than I can remember. The aroma of the baking bread is delightful! Slices may be toasted and buttered if preferred.
Provided by Graciebonica
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 12
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.
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