Pear Nut Bread Recipe 455

PEAR NUT BREAD RECIPE - (4.5/5)

Steps:

• Drain pears, reserving syrup; reserve 1 pear half for topping. Process remaining pears in a blender or use an immersion blender, process until smooth; transfer to a 1-cup measuring cup. Add as much of the reserved pear syrup as needed to make 1 cup. Reserve remaining syrup for other use. Mix flour, sugar, baking powder, salt and allspice in large bowl. Mix pear puree, oil, egg and orange rind in medium bowl. Add to flour mixture; stir just until moistened. Fold in walnuts; batter will be stiff. Spoon batter into greased 8 x 4 inch loaf pan. Cut reserved pear half into 6 slices; arrange crosswise in a row on top of batter. Bake in preheated oven at 350 for 50-55 minutes or until wooden toothpick comes out clean. Cool in pan on wire rack, 5 minutes. In a small bowl, mix powdered sugar and as much of the orange juice as needed to make a thin, smooth glaze. Remove bread from pan; spoon glaze on top of bread. Cool completely on wire rack. Wrap bread in aluminum foil; let stand overnight before slicing.

FRESH PEAR BREAD

Steps:

• In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PEAR BREAD I

Steps:

• In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl.
• In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans.
• Bake in a preheated 325 degree F (165 degrees C) oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.

PEAR BREAD

Steps:

• In a large bowl, combine the flour, baking powder, salt, ginger, baking soda and nutmeg; set aside. In another bowl, whisk the sugar, oil and butter. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Stir into dry ingredients just until moistened (batter will be stiff). Stir in pears. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PEAR BREAD

Steps:

• 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.

PEAR BREAD

Steps:

• Cream butter, gradually beat in sugar.
• Beat in eggs, one at a time. Combine dry ingredients.
• Add to egg mixture alternately with yogurt. Stir in pears and vanilla.
• Pour into buttered loaf pan.
• Bake at 350 degrees for 1 hour.
• Freezes well.
• Excellent for mini loaves.

PEAR BREAD II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x4 inch loaf pans.
• In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans
• Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.

FRESH PEAR BREAKFAST BREAD

Steps:

• Core and finely dice pears, but do not peel. Sift together flour, baking powder, salt and soda. Stir in wheat germ. Beat egg slightly and blend with milk, oil, and honey. Add to dry ingredients along with pears. Stir until mixed.
• Make streusel topping by combining all ingredients and mixing until crumbly.
• Pour batter into a greased 9-inch round cake pan. Sprinkle with streusel topping. Garnish with additional pear slices, if desired. Bake at 400 degrees for 25 to 30 minutes.

PEAR-RHUBARB QUICK BREAD

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray.
• In large bowl, mix rhubarb, pears, sugar, oil, vanilla and eggs. Stir in remaining ingredients. Pour into pans.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool completely before slicing, about 1 hour. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.