Best Fresh Pearplum Batter 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.

FRESH PEAR&PLUM BATTER BREAD



FRESH PEAR&PLUM BATTER BREAD image

This has to be another one of the best batter bread you will ever taste. By leaving the pears in little hunks...really lets you taste the delicious pears. The plums added a little more flavor, but did not over power the pears. The almond extract enhances the fruit flavors. I added nuts, but it is not necessary!. I hope you...

Provided by Nancy J. Patrykus

Categories     Other Side Dishes

Time 1h20m

Number Of Ingredients 11

3-1/2 c flour
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 c cooking oil
3 eggs....beaten
1-1/4 c sugar
2-1/2 c peeled pears ...chopped
1 c chopped and finely minced . italian plums...skin on, stone out.
2 tsp almond flavoring
1 c chopped walnits.........if wanted.

Steps:

  • 1. Combine the flour,baking powder, baking soda, & salt...in a large bowl. Mix well..set aside.
  • 2. Gather your washed fruit. Heat oven to 325 F. grease and flour, 2 bread pans. Set aside.
  • 3. In another bowl ..add 3 eggs,sugar, beat. Add oil, and almond flavoring....beat together.
  • 4. Peel and chop the pears, finely mince the plums, add to the second bowl. Stir till all is mixed in well.
  • 5. Mix the second bowl ingredients, into the first bowl. Make sure all is well mixed.
  • 6. Put batter int the bread pans. Bake. Check center for doneness...with a wodden toothpick..It is done if the tooth pick comes out clean. Cool pans on a wire rack 10-15 minutes... Take out of pans..completly cool again on the wire rack.
  • 7. Slice and serve....Great with just a dab of butter. Sprinkle with powdered sugar...if desired. I like to cut thick slices, then cut them in half.Serve and enjoy!!!....Nancy...9/27/12

APPLE BREAD



Apple Bread image

I got this apple quick bread recipe a long time ago and with a few changes it's become one of our favorites. Everyone who's ever tasted this apple bread has asked for the recipe! -Phyllis Herlocker, Farlington, Kansas

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 11

3 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, room temperature
1 cup canola oil
1/2 teaspoon vanilla extract
2 cups chopped peeled apples (about 2 medium)
1 cup coarsely chopped walnuts

Steps:

  • Preheat oven to 350°. Line 2 greased 8x4-in. loaf pans with parchment; grease paper., Whisk together first 6 ingredients. In another bowl, whisk together eggs, oil and vanilla; add to flour mixture, stirring just until moistened (batter will be thick). Fold in apples and walnuts. , Transfer to prepared pans. Bake until a toothpick inserted in each center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool.Freeze option: Securely wrap cooled loaves in plastic and foil, then freeze. To use, thaw at room temperature.

Nutrition Facts : Calories 253 calories, Fat 13g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 124mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

ROSEMARY BATTER BREAD



Rosemary Batter Bread image

Fresh herbs create the aroma and flavor in a homemade bread that's super easy because there's no kneading.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h40m

Yield 16

Number Of Ingredients 10

3 cups Gold Medal™ all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 package regular active or fast-acting dry yeast
1 1/4 cups very warm water (120°F to 130°F)
2 tablespoons chopped fresh parsley
2 tablespoons shortening
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
Butter or margarine, softened

Steps:

  • Grease bottom and sides of 9x5-inch loaf pan with shortening or cooking spray. In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add water, parsley, shortening, rosemary and thyme. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour until completely mixed.
  • Smooth and pat batter into pan, using floured hands. Cover; let rise in warm place about 40 minutes or until dough has doubled in size.
  • Heat oven to 375°F. Bake 40 to 45 minutes or until loaf sounds hollow when tapped; remove from pan to cooling rack. Brush loaf with butter; cool.

Nutrition Facts : Calories 100, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 150 mg, Sugar 0 g, TransFat 0 g

PEAR BREAD I



Pear Bread I image

This bread is great lightly toasted for breakfast or anytime!

Provided by ANGIEGAIL

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 20

Number Of Ingredients 11

3 cups all-purpose flour
¼ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
¾ cup vegetable oil
3 eggs
2 cups white sugar
2 cups peeled shredded pears
1 cup chopped pecans
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 278.7 calories, Carbohydrate 38 g, Cholesterol 27.9 mg, Fat 13.1 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 1.7 g, Sodium 196.4 mg, Sugar 22 g

PEAR BREAD II



Pear Bread II image

The delicate flavor of fresh pears and pecans dance enchantingly in this lovely summer loaf. Freezes well if double wrapped. Delicious and easy.

Provided by Anna

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h20m

Yield 20

Number Of Ingredients 12

1 cup vegetable oil
2 cups granulated sugar
3 eggs
2 ½ cups pears - peeled, cored and chopped
1 cup chopped pecans
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

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.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 38.5 g, Cholesterol 27.9 mg, Fat 15.8 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 208.3 mg, Sugar 22.4 g

SALLY LUNN BATTER BREAD



Sally Lunn Batter Bread image

The tantalizing aroma of this golden loaf baking always draws people into my mother's kitchen. With its circular shape, it's a pretty bread, too. I've never seen it last more than 2 hours once it's out of the oven! - Jeanne Voss, Anaheim Hills, California

Provided by Taste of Home

Time 40m

Yield 16 servings.

Number Of Ingredients 11

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/2 cup butter, softened
1/4 cup sugar
2 teaspoon salt
3 large eggs, room temperature
5-1/2 to 6 cups all-purpose flour
HONEY BUTTER:
1/2 cup butter, softened
1/2 cup honey

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Stir the dough down. Spoon into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour. , Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool., Combine the honey butter ingredients until smooth. Serve with bread.

Nutrition Facts : Calories 326 calories, Fat 13g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 431mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 1g fiber), Protein 6g protein.

FRESH PLUM QUICK BREAD



Fresh Plum Quick Bread image

Plums are a nice change from the typical fruit fillings found in quick breads. These pretty loaves have a tasty topping of cinnamon-sugar and crunchy pecans.

Provided by Taste of Home

Time 1h25m

Yield 2 loaves (12 slices each).

Number Of Ingredients 14

2 cups all-purpose flour
1 cup sugar
1/2 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3/4 cup canola oil
1 large egg, room temperature
1 teaspoon grated lemon zest
1-1/2 cups chopped pitted fresh plums (about 9 small)
TOPPING:
2 tablespoons sugar
2 tablespoons chopped pecans
1/4 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine the flour, sugars, baking soda and salt. In another bowl, whisk the buttermilk, oil, egg and lemon zest. Stir into dry ingredients just until moistened. Fold in plums. Pour into two greased 8x4-in. loaf pans., Combine the topping ingredients; sprinkle over batter. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 127 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 69mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

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