Pear Spread For Fruit Bread Recipes

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FRESH PEAR BREAD



Fresh Pear Bread image

When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.-Linda Patrick, Houston, Texas

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each)

Number Of Ingredients 12

3 large eggs, room temperature
1-1/2 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 cups finely chopped peeled ripe pears (about 4 medium)
1 teaspoon lemon juice
1 cup chopped walnuts

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.

Nutrition Facts : Calories 168 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

PEAR BREAD



Pear Bread image

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.

Provided by Food Network

Time 2h5m

Yield 1 loaf

Number Of Ingredients 19

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)
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

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.

ROASTED PEAR QUICK BREAD



Roasted Pear Quick Bread image

Roasted pears add juiciness and depth of flavor to this otherwise simple quick bread. You can peel the pears if you want, but they add a sturdiness to the roasted fruit and a nice texture to the finished loaf. The addition of streusel takes this bread over the top, but it is excellent without it, too, if you feel like skipping a step.

Provided by Erin Jeanne McDowell

Categories     cakes, quick breads, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 21

2 1/2 cups/355 grams chopped pears (from about 2 medium pears, cored and cut into 1/2-inch pieces)
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Pinch of fine sea salt
1/4 cup/25 grams old-fashioned oats
1/4 cup/55 grams light brown sugar
1/4 cup/30 grams all-purpose flour
Pinch of ground cinnamon
3 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1/3 cup/45 grams coarsely chopped almonds
2 1/2 cups/320 grams all-purpose flour
2 teaspoons ground cinnamon
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup/120 milliliters vegetable, or other neutral, oil
2 tablespoons unsalted butter, melted, plus more for greasing the pan
1 cup/220 grams light brown sugar
2 large eggs, at room temperature
1/2 teaspoon almond extract (optional)
3/4 cup/180 milliliters buttermilk

Steps:

  • Make the roasted pears: Heat the oven to 400 degrees. On a large baking sheet, toss the pears with the melted butter, vanilla and salt and spread in an even layer on the pan. Transfer to the oven and roast until pears are tender and beginning to brown at the edges, about 15 minutes. Remove from the oven and cool to room temperature.
  • While the pears cool, make the streusel: In a medium bowl, stir together the oats, brown sugar, flour and cinnamon to combine. Add the cubes of cold butter and use a pastry cutter or your hands to work the butter into the other ingredients until the mixture becomes clumpy. Stir in the almonds. Set aside.
  • Make the quick bread: Lightly grease a 9-by-5-inch loaf pan, and lower the oven temperature to 350 degrees. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt to combine. Set aside.
  • In a large bowl and using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the oil, butter and brown sugar until well combined, about 1 minute. Add the eggs one at a time and mix well to incorporate after each addition, scraping the bowl as necessary. Beat in the almond extract if using.
  • With the speed on low, gently add in half the flour mixture and mix until incorporated. Add the buttermilk in a slow, steady stream and mix to combine, then add the remainder of the flour mixture and mix until just incorporated. Add the cooled roasted pears and use a rubber spatula to gently fold them into the batter. Pour the batter into the prepared loaf pan and spread in an even layer.
  • Sprinkle the streusel evenly over the loaf. Bake the quick bread until a toothpick inserted into the center comes out clean and the streusel is golden brown, 55 to 65 minutes. If the streusel is getting too dark before the interior is fully baked, tent with foil. Let cool for 20 minutes in the pan, then unmold onto a cooling rack to cool completely before slicing and serving.

Nutrition Facts : @context http, Calories 601, UnsaturatedFat 19 grams, Carbohydrate 79 grams, Fat 29 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 380 milligrams, Sugar 39 grams, TransFat 0 grams

PECAN PEAR BREAD



Pecan Pear Bread image

"We have almost 50 fruit trees on our country property, including five pear trees," notes Margaret Slocum of Ridgefield, Washington. "I like to can most of the crop, but I make sure to save some for this moist, mildly spiced bread."

Provided by Taste of Home

Time 1h20m

Yield 1 loaf.

Number Of Ingredients 13

1 cup sugar
1/2 cup vegetable oil
2 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground cardamom
1/4 to 1/2 teaspoon ground cinnamon
1-1/2 cups chopped peeled pears
2/3 cup chopped pecans
1/2 teaspoon grated lemon zest

Steps:

  • In a bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; mix well. Combine dry ingredients; add to sour cream mixture and mix well. Stir in pears, pecans and lemon zest. , Spread into a greased 8x4-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Nutrition Facts : Calories 226 calories, Fat 12g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 163mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

PEAR SPREAD FOR FRUIT BREAD



Pear Spread for Fruit Bread image

Serve this simple, sweet pear spread over fruit breads, coffee cakes and sweet rolls. Try it on ice cream, too!

Provided by sal

Categories     Dessert Sauces

Time 20m

Yield 8

Number Of Ingredients 4

2 pears - peeled, cored and shredded
1 tablespoon crystallized ginger
1 teaspoon vanilla extract
1 tablespoon white sugar

Steps:

  • Place pears, crystallized ginger, vanilla extract and white sugar in a small microwave safe bowl. Cover and microwave on high 2 minutes. Uncover and continue to microwave in 1 minute intervals, stirring occasionally, until the mixture attains a thick, spreadable consistency.n

Nutrition Facts : Calories 34.1 calories, Carbohydrate 8.7 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.2 g, Sodium 0.9 mg, Sugar 6 g

BIRNBROT - SWISS PEAR BREAD



Birnbrot - Swiss Pear Bread image

From The Festive Bread Book by Kathy Cutler. I made this the first time in honor of a Swiss colleague who was interning with us. I asked her if it was like birnbrot at home and she laughed and said that it was not, but that it was very good. I'm not sure what the difference is, as I've never had it when in Switzerland. But it's a very nice Christmas bread and has the added benefit of using dried pears, a convenience when fresh pears are not in season.

Provided by duonyte

Categories     Yeast Breads

Time 3h15m

Yield 1 loaf

Number Of Ingredients 18

2 1/2 teaspoons active dry yeast, one envelope is enough
1/3 cup water
1 1/2-2 1/2 cups flour
1/4 teaspoon salt
3 tablespoons sugar
3 tablespoons unsalted butter, softened
1 egg
3/4 cup water
3/4 cup coarsely chopped dried pears
1/3 cup pitted coarsely chopped prune
1/4 cup golden raisin
2 tablespoons lemon juice
1/4 cup chopped walnuts
1 tablespoon sugar
1/2 teaspoon grated lemon zest
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1 egg, beaten with 1 tbl milk

Steps:

  • Dissolve the yeast in water, add one tsp flour and set aside in warm place for 10 minutes or so, until it is foamy and bubbly.
  • Mix 1 cup flour, salt, sugar and softened butter in a mixer bowl. Add the yeast mixture and egg and mix thoroughly.
  • Stir in enough of the remaining flour to make a soft dough. Turn out onto a floured surface and knead until smooth, about 10 minutes.
  • Place in greased bowo, turning to coat top. Cover and let rise in warm place until doubled, about 1 hour.
  • Prepare the filling while the dough is rising. In a small saucepan, bring the water to a boil.
  • Add the fruit and the lemon juice to the water. Simmer over low heat, stirring frequently, for 10 minutes or until so tender that it can be mashed easily. Drain the fruit.
  • Puree in a blender or food processor. Remove to a bowl and combine with the walnuts, lemon zest, cinnamon and nutmeg. Mix thoroughly - this will be a thick mixture.
  • Grease a large baking sheet. Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a 9 x 9 inch square.
  • Spread the filling on the dough, leaving a 1-inch margin all around. Roll the dough jelly-roll style.
  • Place on the grease baking sheet, seam side down, and let rise in a warm place, covered, until doubled, about 30 minutes.
  • Brush with glaze and bake in preheated 350 deg F oven 30 to 40 minutes or until done. Cool on wire rack.

Nutrition Facts : Calories 2162.5, Fat 67.3, SaturatedFat 27.4, Cholesterol 514.6, Sodium 754.7, Carbohydrate 364.7, Fiber 25.4, Sugar 180.4, Protein 45.8

PECAN PEAR BREAD



Pecan Pear Bread image

A great way to use fall fruit! This is lovely with an icing sugar glaze. Serve as a breakfast bread or toasted with vanilla ice cream.

Provided by Diana Adcock

Categories     Quick Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 13

1 cup white sugar
1/2 cup vegetable oil
2 eggs
1/4 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1 1/2 cups chopped peeled pears
3/4 cup chopped pecans
1/2 teaspoon grated lemon, rind of

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9x5 inch loaf pan.
  • Combine the sugar and oil in a large bowl and beat well with an electric mixer for best results.
  • Add eggs and beat well.
  • Beat in sour cream and vanilla.
  • Sift together the flour, soda, salt, cinnamon and nutmeg.
  • Beat into the sour cream mixture in 2 lots.
  • Stir in pears, pecans and lemon peel.
  • Scrape into loaf pan and level off the top.
  • Bake for 1 hour and test with a toothpick in the center.
  • If done, remove and let cool on a rack for 20 minutes.
  • Turn out onto rack and cool completly.

Nutrition Facts : Calories 3625.4, Fat 191.7, SaturatedFat 29.5, Cholesterol 401.9, Sodium 2619.4, Carbohydrate 443.8, Fiber 23, Sugar 230.3, Protein 48.1

PEAR SPREAD FOR FRUIT BREAD



Pear Spread for Fruit Bread image

Serve this simple, sweet pear spread over fruit breads, coffee cakes and sweet rolls. Try it on ice cream, too!

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 4

2 pears - peeled, cored and shredded
1 tablespoon crystallized ginger
1 teaspoon vanilla extract
1 tablespoon white sugar

Steps:

  • Place pears, crystallized ginger, vanilla extract and white sugar in a small microwave safe bowl. Cover and microwave on high 2 minutes. Uncover and continue to microwave in 1 minute intervals, stirring occasionally, until the mixture attains a thick, spreadable consistency.

Nutrition Facts : Calories 34.1 calories, Carbohydrate 8.7 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.2 g, Sodium 0.9 mg, Sugar 6 g

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