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.]

Total Time:
2 hr 5 min
Prep:
20 min
Inactive:
30 min
Cook:
1 hr 15 min

Yield:
1 loaf
Level:
Easy

Ingredients
  • 1/2 cup (1 stick) unsalted butter, softened, plus more for greasing
  • 2 cups (spoon and sweep) all-purpose flour
  • 1 cup granola
  • 1 tablespoon baking powder
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 cup brown sugar, packed
  • 2 eggs, room temperature
  • 2/3 cup milk
  • 2 ripe pears, cut into 1/2-inch chunks
  • 1 cup toasted nuts (optional)
  • Icing:
  • 1 cup confectioners' sugar
  • 3 tablespoons heavy cream
  • 1 tablespoon pear brandy (or rum)
  • 1/2 teaspoon vanilla
  • 2 tablespoons unsalted butter, melted
  • Pinch salt
Directions
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.


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