Recipe courtesy of Zoe Francois

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.
  • Level: Easy
  • Total: 2 hr 5 min
  • Active: 20 min
  • Yield: 1 loaf
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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

  1. Making the bread: Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan with butter. 
  2. In a large bowl, whisk together the flour, granola, baking powder, sugar, salt, and spices. 
  3. 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. 
  4. Spread the batter evenly into the prepared pan. 
  5. Bake for about 1 hour 15 minutes, or until a tester comes out clean. 
  6. Remove from pan and cool to room temperature. 
  7. Make the icing: In a small bowl combine all the ingredients until smooth. 
  8. Spread over the top of the cooled bread. 
  9. Enjoy. Makes a great breakfast.
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