FRESH PEAR BREAD
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
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 I
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
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
GINGER PEAR BREAD
This is based on my mother's zucchini bread recipe. It is a very moist bread.
Provided by Elaine
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Toss chopped pears with sugar, ginger, and cloves in a large bowl. Set aside and let the sugar dissolve in the pear juices.
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan.
- Stir vegetable oil, vanilla extract, and eggs into the pears. In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the flour mixture to the pear mixture and stir gently just to combine. Pour the batter into the prepared loaf pan.
- Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 27.9 g, Cholesterol 40.9 mg, Fat 10.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 1.8 g, Sodium 330.1 mg, Sugar 14.7 g
SPICED PEAR BREAD
My mom and I put up our own pears, so I always have plenty on hand when I want to make this wonderful bread. It's so moist and delicious that you'll want to have another slice...or two! -Rachel Barefoot, Linden, Michigan
Provided by Taste of Home
Time 1h5m
Yield 4 mini loaves (6 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, whisk the eggs, pears, applesauce and oil. Stir into dry ingredients just until moistened., Pour into four 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 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 160 calories, Fat 3g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 131mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
PEAR BREAD
My friends and family thoroughly enjoy this old-fashioned bread. The mellow flavor of pears is a refreshing change of pace from more traditional apples.
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 12
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.
Nutrition Facts :
PEAR BANANA BREAD
A nice change from regular banana bread--it's super moist and the pears really boost the flavor. I developed this by combining the best elements of banana and fruit bread recipes. As one of the reviewers discovered, this recipe doesn't work with hard pears--they have to be soft so they can be mashed in with the bananas to form a puree. Also, this can be cooked more quickly in a muffin tin (about 20 minutes).
Provided by Marla Swoffer
Categories Quick Breads
Time 1h40m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Mash bananas and pears in a bowl.
- In a separate bowl, mix the rest of the ingredients until creamed together.
- Stir in the fruit mixture.
- Pour the batter into a greased loaf pan.
- Bake for an hour and half.
- Let cool for at least 10 minutes so it doesn't fall apart (it solidifies more with time).
Nutrition Facts : Calories 3210.6, Fat 107.6, SaturatedFat 63.6, Cholesterol 624, Sodium 2283.9, Carbohydrate 530.9, Fiber 28.8, Sugar 285.2, Protein 46.1
PEAR BREAD II
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
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
PEAR BREAD
Make and share this Pear Bread recipe from Food.com.
Provided by Tonkcats
Categories Quick Breads
Time 1h15m
Yield 3-4 loaves
Number Of Ingredients 11
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.
GINGER PEAR BREAD
A great way to use up extra pears, this bread is packed with juicy chunks of them, along with ginger, cinnamon, brown sugar and whole wheat flour. It's a healthier choice than many other baked brunch items-and it freezes well. -Carly Curtin, Ellicott City, Maryland
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, drizzle pears with lemon juice; set aside., In another large bowl, combine the flours, sugar, 1/4 cup brown sugar, baking powder, baking soda, salt, ginger and cinnamon. In a small bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pear mixture., Transfer to two 8x4-in. loaf pans coated with cooking spray. Sprinkle with remaining brown sugar. Bake at 350° for 45-55 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 175 calories, Fat 8g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 195mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED PEAR QUICK BREAD
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
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
LEMON-GLAZED CARDAMOM PEAR TEA BREAD
Steps:
- Preheat the oven to 350 degrees. Grease one 9 1/2-by-5 1/2-inch loaf pan or three 5 1/4-by-3 1/2-inch loaf pans.
- To make the bread, combine the oil, pears, egg, lemon peel and milk in a small bowl. In a mixing bowl, stir together the flour, sugar, baking powder, salt and cardamom seeds. Fold in the pear mixture until the dry ingredients are moistened. Stir in the nuts. Spoon the dough into the prepared pan or pans. Bake 55 to 60 minutes for a large loaf or 35 to 45 minutes for smaller loaves, or until they test done. Remove from the pan and cook on a rack.
- While the bread bakes, stir together the glaze ingredients. Spoon the glaze over the still-warm bread. Continue to cool.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 20 grams, TransFat 0 grams
AUTUMN PEAR BREAD
Pears give these little loaves delicious flavor and help keep them nice and moist. They make lovely gifts to share, too. -Mary Lynn Wilson, Linden, Texas
Provided by Taste of Home
Time 50m
Yield 2 mini loaves (8 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until mixture resembles coarse crumbs. Combine the eggs, buttermilk and vanilla; stir into the flour mixture just until moistened. Fold in pears., Spoon into 2 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 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 173 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 208mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
TOFFEE-PEAR CRISP BREAD PUDDING
My son loves pear crisp, but one night I was making bread pudding. He asked if I could make both. I compromised by combining two desserts into this one dish. It's absolutely fantastic! -Kurt Wait, Redwood City, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small saucepan, combine milk, caramel topping, butter, cinnamon and ginger. Cook and stir over medium-low heat until butter is melted. Remove from heat., Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture. Add bread; stir to coat. Let stand 10 minutes. Gently stir in pears; transfer to a greased 11x7-in. baking dish. Bake, uncovered, 20 minutes., Meanwhile, for topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in toffee bits; sprinkle over bread pudding. Bake, uncovered, 20-25 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 331 calories, Fat 14g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 260mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
PECAN PEAR BREAD
"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
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.
SWEET POTATO, PEAR AND PINEAPPLE BREAD PUDDING
This bread pudding can be served as a decadent side dish or dessert. Creamy sweet potatoes, silky pears and tart pineapple with a pecan streusel topping. If serving for dessert, add chilled whipped cream. This casserole is quick and easy to make and also travels very well.
Provided by Michaela
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 quart casserole dish.
- In a large bowl, whisk together the sour cream, milk, sugar, eggs, baking powder, ginger and vanilla. Stir in the pears, pineapple and sweet potatoes just to coat, then add the bread cubes and mix until evenly distributed. Pour into the prepared baking dish. Set aside.
- In a separate bowl, stir together the brown sugar, flour and orange zest. Briefly stir in the butter and pecans. Sprinkle over the top of the bread pudding.
- Bake for 30 minutes in the preheated oven, until evenly puffed up and browned.
Nutrition Facts : Calories 811.5 calories, Carbohydrate 111.9 g, Cholesterol 133.3 mg, Fat 35 g, Fiber 6.1 g, Protein 17.6 g, SaturatedFat 12.8 g, Sodium 736.9 mg, Sugar 51.9 g
PEAR BANANA BREAD LOW-FAT
This is my version of a traditional banana bread with a twist! Its very sweet, moist and down right delicious. While its not a fat free food it is low-fat compared to its traditional counter-part. Recipe makes 2 loafs, 6 serving per loaf. Tastes good cold or hot. With or without topping. Its super easy, and great for kids to help make! Try adding nuts or dry fruits to the mix right before baking for an extra texture and flavor element. == Note: When I made this recipe I used a kitchen aid stand mixer, if you don't have one; take a plastic bag, mush your bananas and pears together then add to a bowl and whisk all the materials together. Its super simple. Easily vegan if you use egg substitute. You will also need two medium sized bread loaf pans.****
Provided by JamieLech
Categories Breads
Time 55m
Yield 2 loafs, 12 serving(s)
Number Of Ingredients 9
Steps:
- Mush banana and the pears together in your mixer with the whisk attachment on medium until mostly smooth, a few lumps are okay! Add 1 cup of the flour and the rest of the ingredients and mix on medium. When the ingredients are well combined, gradually add in the remaining 3/4 cup flour. Scrap down sides and mix well.
- Grease and flour two bread loaf pans, divide the mixture evenly between the two. Tapping the pan on the counter to remove air, leave set 5 minutes Preheat your oven to 350 degrees.
- Bake loafs for 45-60 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 175.7, Fat 0.7, SaturatedFat 0.2, Cholesterol 15.5, Sodium 144.7, Carbohydrate 40.5, Fiber 2.1, Sugar 22.9, Protein 2.7
BIRNBROT - SWISS PEAR BREAD
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
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
BANANA-PEAR BREAD
A twist on traditional banana bread. Moist and luscious with pears! Super easy.
Provided by Jennifer A
Categories Bread Quick Bread Recipes Fruit Bread Recipes Banana Bread
Time 1h10m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Peel and core pear. Grate pear flesh into a bowl.
- Mix brown sugar and butter in a bowl with an electric mixer until well blended. Mix in eggs, then add bananas and pear. Gradually mix in flour and baking soda. Add vanilla, cinnamon, ginger, and almond extract; mix until just combined. Pour into the prepared loaf pan.
- Bake on the center rack of the preheated oven until a toothpick inserted into the center comes out fairly clean, about 1 hour.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 48.9 g, Cholesterol 61.6 mg, Fat 10.6 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 6.2 g, Sodium 274.1 mg, Sugar 26 g
GINGER & PEAR BREAD & BUTTER PUDDING
Want a treat to keep for yourself? This gooey and spicy vegetarian pudding will hit the spot
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Spread the bread with the butter, then the preserve. Cut each slice into 4 triangles. Arrange half the bread in the base of a 300ml microwave dish. Scatter over the pear and top with the remaining bread triangles.
- Beat together the egg, half the sugar and the milk. Pour over the bread and leave to soak for 10 mins, pushing the bread down to soak up the milk mixture.
- Cook the pudding in the microwave on High for 4 mins, then leave to stand for 5 mins. Cook on High for 1 min.
- Heat the grill. Sprinkle over the remaining sugar, then cook under a hot grill until the top is bubbling and golden. Serve the pudding warm.
Nutrition Facts : Calories 755 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 125 grams carbohydrates, Sugar 84 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.36 milligram of sodium
PEAR-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE
Glaze this loaf full of cranberry, pear and walnut with an icing made with real vanilla bean.
Provided by Food Network Kitchen
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the cranberries and walnuts and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded pears. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- Whisk together the confectioners' sugar, milk and vanilla bean seeds in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
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