Pear Bread 2 Ways

Pear Bread two ways

I’m obsessed with fruit and vegetable breads. Think: banana, zucchini, pumpkin, and so on.

I’ve been wanting to try apple bread for awhile. On a recent Sunday, I found that the apples I purchased for this purpose were total crap. Instead, I noticed the two lovely pears I had also recently purchased. I decided to substitue pears for apples. I’ll happily throw chocolate into any baked good; pears and chocolate are close friends. I split the batch in two and added chocolate to half. The results were a success. Voters have been equally divided amongst those who love plain pear, and those who love pear + chocolate. I vote for both.

I found a recipe for Apple Bread on Allrecipes. Aside from the apples, I tweaked a couple other things.

*NOTE: The batter for this is so thick you will assume nothing but a leaden lump will result of it. You will be wrong. You will also have to patiently wait through a long baking time, but the results will be worth it.

Pear Bread 2 Ways

3 cups all-purpose flour
2.5 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup vegetable oil
1 1/3 cup sugar
1/2 cup brown sugar
2 eggs, beaten
1/2 teaspoon vanilla
2 cups pears – peeled, cored, and coarsely chopped
6-7 ounces chocolate chips (half a bag)

Sift flour, cinnamon, baking soda, baking powder and salt into a large bowl; set aside. In another mixing bowl, place oil, sugar, eggs, vanilla and pears. Stir slowly into flour mixture. If you want to add chocolate to half, divide the batter into two bowls, and mix chips into the batter in one bowl. Your batter will be thick and gloppy. Do not fear! Divide mixture between two greased 8-in. x 4-in. bread pans. Bake at 350 degrees F for at least an hour – an hour and 15 minutes or until bread test done (stick a toothpick or knife deep into the bread and make sure it comes out clean). Cool for 10 minutes on wire rack before removing from pan.

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