Featured Recipe - Pear Bread

You might be surprised to learn that pears have far more uses than just eating it off the core or making jams and jellies. Here is a delicious recipe for bread, a great morning breakfast favorite or toasted with afternoon tea!

Ingredients:

  • 2 cups whole wheat pastry flour
  • 1/2 cup sugar
  • 2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cinnamon
  • 3/4 cup pear nectar
  • 1 teaspoon vanilla extract
  • 1 1/3 cups finely chopped peeled pears(about 1 1/2 medium)
  • 1/4 cup plus 2 tablespoons dried currants or dark raisins(optional)
  • 1/4 cup chopped walnuts(optional)

DIRECTIONS:

  • Place the flour, sugar, baking powder, baking soda, nutmeg, and cinnamon in a large bowl. Stir to mix well.
  • Add the pear nectar, vanilla, and pears, and stir just until the dry ingredients are moistened.
  • Fold in the currants or raisins and, if desired , the walnuts.
  • Coat an 8 x 4 inch loaf pan with nonstick cooking spray, and spread mixture evenly in the pan.
  • Bake at 325 degrees F for about 45 minutes (test by sliding a toothpick in the middle to see if clean).
  • Remove from oven and let sit for 15 minutes.
  • Invert the loaf onto a wire rack. Turn right side up and cool to room temperature.
  • Wrap the loaf in plastic wrap or aluminum foil. Store 8 hours or over night before slicing and serving.
  • Overnight storage will develop the flavors and give the loaf a softer, moister crust.
  • Refrigerate any leftovers not eaten within 24 hours.


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