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.
Recipe courtesy of Zoe Francois
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Pear Bread
Total:
2 hr 5 min
Active:
20 min
Yield:
1 loaf
Level:
Easy
Total:
2 hr 5 min
Active:
20 min
Yield:
1 loaf
Level:
Easy

Ingredients

Icing:

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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