There Is No Pair – Pear Bread

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Don’t Forget The Pear

As fruits go, pears tend to be overlooked.  They don’t seem to be as popular as the apple, orange or banana.  Yet, you will find them in many a fruit juice secretly lurking by adding their sweetness.  Apples are the American fruit, but the pear is equally delicious.  Their addition to this bread recipe adds tang without being over the top.  Like the humble pear, this pear bread is just right.  There is not too much sweet and a balance of flavor.  

Part of what Alison likes to do is recreate old recipes.  The best recipes are turn of the century from the early 1900s -1950s.  Old recipes may require a few substitutions, or they may just be inspiration as some of the ingredients may be less common.  We’ve tried a lot of these old recipes and it is time to start sharing them again.  Some of these recipes are delectable like concord grape pie, but come with the downside of a lot of prep work.  Have you ever peeled a few pounds of concord grapes?  This is not an easy task, which is part of the reason why this pear bread is a win.   pear 2

Perfect Texture Bread

An easy to execute recipe that is tasty.  This is just a slight twist on your average bread.  The first trial came out slightly stiff, but did not last long enough to photograph.  So we know the flavor is perfect, just that the texture needed a bit of reworking.  The best part is there were no truly odd ingredients that needed investigation.  

Pear Bread
Yields 1
A reworking of pear bread. The flavor will remind your of apple strudel but with the ease of cooking with pears.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 1/2 cup unsalted butter at room temperature
  2. 3/4 cup granulated sugar
  3. 2 large eggs
  4. 1 teaspoon vanilla extract
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon baking soda
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon freshly grated nutmeg
  9. 1/2 teaspoon cinnamon
  10. 1/3 cup buttermilk
  11. 1 cup diced pears skin on (I used red pears)
  12. 3/4 cup raisins
Instructions
  1. In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Add eggs and vanilla, mix until smooth. Then it's time to add salt, baking soda, baking powder, nutmeg, cinnamon and mix well. Add flour and mix until incorporated, mixture will be thick like cookie dough. Add buttermilk and mix until smooth. Stir in diced pears and raisins.
  2. Scrape into greased 8 x 4 1/2 - inch loaf pan. Bake at 350 degrees 50- 60 minutes, making sure to toothpick test to make sure bread is baked through. Remove from oven and let rest in pan 10 minutes before removing. Cool on wire rack.
Notes
  1. This recipe works with firm to just ripe pears, anything softer won't chop well.
  2. If your raisins are looking a little extra dry and shriveled, soak them in extremely hot water for 10-15 minutes before using. Just make sure to dry them off in a towel before adding to the recipe.
Adapted from Our Lady of the Wayside 50th Anniversary Cookbook
Adapted from Our Lady of the Wayside 50th Anniversary Cookbook
Rosie Discovers http://rosiediscovers.com/

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