Best Toasted Coconut Pear 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.

COCONUT PEAR BREAD



Coconut Pear Bread image

This recipe from my cardboard box vault-and is from about 1980 something. It is a ripped out page from a Pillsbury Bake-Off contest winner. It is very good and I am sure you are going to like it a lot!

Provided by Pat Duran

Categories     Sweet Breads

Time 1h5m

Number Of Ingredients 9

1 1/4 c flaked coconut
1 c granulated sugar
29 oz can pears, drained and mashed (or 3 1/2 cups fresh)
1 tsp vanilla extract
1 large egg
2 1/2 c all purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 to 1 c chopped nuts , the amount is your choice

Steps:

  • 1. Heat oven to 350^. Toast coconut for 5 to 7 minutes, stirring once. Grease or spray bottom ONLY of desired loaf pan.
  • 2. In a large bowl, beat sugar,pears,vanilla and egg until well mixed. Lightly spoon flour into measuring cup;level off. Add flour, baking powder and salt to wet ingredients. By hand, stir 25 to 35 strokes until ingredients are moistened. Stir in coconut and nuts. Pour into pan.
  • 3. Bake for 55 to 70 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; loosen edges. Remove from pan. Cool completely. --- Note: High altitude (3500 to 6500 ft) Decrease baking powder to 21/2 teaspoons.

TOASTED COCONUT PEAR BREAD



Toasted Coconut Pear Bread image

This easy to make bread's aroma, taste and texture are hard to resist. This is a Pillsbury Bake-off winner.

Provided by Anita Hoffman

Categories     Sweet Breads

Time 1h30m

Number Of Ingredients 9

1-1/4 c coconut
1 c sugar
1-1/2 c mashed canned pears (29 ounce can, drained)
1 tsp vanilla
2-1/2 c flour
3 tsp baking powder
1/2 tsp salt
1/2 to 1 c chopped nuts
1 egg

Steps:

  • 1. Toast coconut for 5 to 7 minutes, stirring once.
  • 2. Grease bottom only of a loaf pan.
  • 3. In a large bowl, beat sugar, pears, vanilla and egg until well mixed.
  • 4. Add dry ingredients to wet ingredients. By hand, stir 25 to 35 strokes until dry ingredients are moistened. Stir in coconut and nuts. Pour into prepared loaf pan.
  • 5. Bake at 350 degrees for 55 to 70 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; loosen edges. Remove from pan. Cool completely.

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.

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