Pear Bread Recipe

Pear Bread Recipe by Zoe Francois Watch how to prepare this recipe.

Details

• Difficulty: Easy
• Yield: 1 loaf
• Nutritional Information (per serving): Serving Size 1 of 16 servings - Calories 320, Total Fat 16 g, Saturated Fat 7 g, Carbohydrates 41 g, Dietary Fiber 3 g, Sugar 23 g, Protein 5 g, Cholesterol 44 mg, Sodium 170 mg
• Total Time: 2 hr 5 min
• Active Time: 20 min

As Bosc pears soften when they ripen, their texture becomes similar to a ripe banana, which inspired me to adapt my banana bread into this pear version by folding in pear chunks. Instead of toasted coconut, I stirred in homemade granola. The ingredient list is largely the same as my banana bread, but the result is a sweet, spiced loaf with a distinctive pear flavor. Use very ripe pearsthey're sweetest and will break down nicely during baking.

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened, plus extra for greasing
• 2 cups all-purpose flour (measured by spoon and sweep)
• 1 cup granola
• 1 tablespoon baking powder
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon cinnamon
• 1/2 cup packed brown sugar
• 2 eggs, at room temperature
• 2/3 cup milk
• 2 ripe pears, chopped into 1/2-inch pieces
• 1 cup toasted nuts (optional)

Icing

• 1 cup confectioners' sugar
• 3 tablespoons heavy cream
• 1 tablespoon pear brandy (or rum)
• 1/2 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• Pinch of salt

Directions

1. Preheat the oven to 350F. Grease a 9- by 5-inch loaf pan with butter.
2. In a large bowl, whisk together the flour, granola, baking powder, granulated sugar, salt, nutmeg, and cinnamon.
3. Beat the softened butter and brown sugar until creamy and fluffy. Add the eggs one at a time, scraping down the bowl after each addition.
4. Alternate adding the flour mixture and milk in three additions, mixing gently until just combined after each addition.
5. Fold in the pear chunks and toasted nuts, if using.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove the loaf from the pan and cool to room temperature on a wire rack.
9. For the icing, whisk the confectioners' sugar, heavy cream, pear brandy (or rum), vanilla, melted butter, and a pinch of salt until smooth.
10. Spread the icing over the cooled bread.
11. Slice and servethis bread is delightful for breakfast or as a sweet snack.

Recipe courtesy of Zoe Francois