Spiced Pear Bread recipe
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- Dish type
- Cakes with fruit
- Pear cake
This bread is more like a cake than a bread. Enjoy thickly sliced for afternoon tea, elevenses or for general snacking.
49 people made this
IngredientsMakes: 2 loaves
- 300g dark brown soft sugar
- 250ml vegetable oil
- 4 tablespoons black treacle
- 3 eggs
- 1 1/4 teaspoons salt
- 1 teaspoon bicarbonate of soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon ground allspice
- 4 very firm pears, thinly sliced
- 375g plain flour
MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min
- Preheat oven to 180 C / Gas 4 and generously grease two large loaf tins. (The long pieces of pear make the loaves more susceptible to sticking in the tins and falling apart, so make sure you grease the tins generously.)
- In a large bowl, combine dark brown soft sugar, vegetable oil, black treacle and eggs. Mix in salt, bicarbonate of soda, cinnamon, cloves, ginger and allspice. Stir the pear slices in, coating them evenly. Stir in the flour. Pour batter into the prepared loaf tins
- Bake for 50 to 65 minutes. Allow loaves to cool in tins about ten minutes before removing them and placing them on a wire rack to cool completely.
It is very important that you add the pears BEFORE the flour. If you try stirring them in after you've added the flour, it will seem impossible to mix them evenly into the thick batter.
Reviews & ratingsAverage global rating:(49)
Reviews in English (42)
Loved this recipe! Also missed out on the cloves.-14 Mar 2014
simple recipe easy to follow and tastes great. added a bit more cinnamon and another 2 pears, the ones i had were small. left out cloves, as i don't like them. very moist.-19 Nov 2013
The most delicious, moist gingerbread ever. Just know that I think the author meant 3 eggs instead of 3 Tbs. of eggs. Excellent recipe.-14 Oct 2005
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon cardamom
- 1 cup buttermilk
- 1 cup milk
- 4 eggs, lightly beaten
- ½ cup melted butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla
- 2 cups peeled and chopped pear
- ¾ cup regular rolled oats, divided
- ¾ cup toasted walnuts, chopped*
Preheat oven to 350°. Grease the bottom and 1/2 inch up the sides of two 8x4x2-inch loaf pans set aside. In a large bowl, combine flour, baking powder, ground ginger, baking soda, cinnamon, salt and cardamom make a well in the center. Set aside.
In a medium bowl, combine buttermilk, milk, eggs, butter, granulated sugar, brown sugar and vanilla. Add to the flour mixture. Stir until just combined. Stir in pear, 1/2 cup of the oats and the nuts. Divide batter between prepared pans. Sprinkle with the remaining 1/4 cup oats.
Bake for 50 to 60 minutes or until a skewer inserted near centers comes out clean. (If necessary to prevent overbrowning, cover bread loosely with foil for the last 15 minutes of baking.) Cool in pans on a wire rack for 10 minutes. Remove from pans. Cool completely.
*To toast walnuts spread on a sheet pan and bake at 350°F for about 5 to 10 minutes or fragrant. Cool before chopping.
Spiced Pear Bread
Super moist, spiced pear quick bread comes together in a snap. Drizzle the top with a sweet glaze and be ready to indulge.
- 1-½ cup White Wheat Flour
- ½ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- ½ teaspoons Ground Cinnamon
- ⅛ teaspoons Ground Cloves
- ⅛ teaspoons Ground Nutmeg
- ½ cups Packed Light Brown Sugar
- ⅓ cups Honey
- ⅓ cups Canola Oil
- 1 whole Large Egg
- 1 teaspoon Vanilla Extract
- 1 cup Shredded Pear (about 1 Large Pear)
- ½ cups Cup Raisins (optional)
- FOR THE GLAZE:
- 1 cup Confectioners Sugar
- 4 Tablespoons Heavy Cream
Preheat oven to 350ºF. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
In a separate mixing bowl, whisk together the sugar, honey, oil, eggs, vanilla, and pear. Make a well in the center of the flour mixture, slowly pour the wet mixture into the well. Stir just until the dry ingredients are moist. Fold in the raisins.
Spoon the batter into a greased and floured 9 inch loaf pan. Bake for 50 minutes or until wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes remove from pan and allow to cool completely on a wire rack.
Make the glaze: Whisk together the confectioner’s sugar and cream until smooth. Drizzle the glaze over the bread.
- ⅔ cup all-purpose flour
- ⅔ cup whole-wheat pastry flour or whole-wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ⅛ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ¾ cup coarsely shredded, cored, unpeeled pear
- ⅓ cup sugar (see Tip)
- ⅓ cup canola oil
- ¼ cup refrigerated or frozen egg product, thawed, or 2 egg whites, lightly beaten
- ¼ cup light maple-flavored syrup or sugar-free maple-flavored syrup
- ½ cup chopped, cored, unpeeled ripe pear
Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of one 8x4x2-inch or two 5-3/4x3x1-3/4-inch loaf pans or line with parchment paper set aside. In a large bowl stir together flours, baking powder, cinnamon, allspice, salt, and nutmeg. Make a well in the center of the flour mixture set aside.
In a medium bowl combine shredded pear, sugar, oil, egg, and syrup. Add pear mixture all at once to flour mixture stir just until moistened (batter will be lumpy). Fold in chopped pear. Spoon batter into prepared pan(s).
Bake for 40 to 45 minutes for the 8x4x2-inch pan or 35 to 40 minutes for 5-3/4x3x 1-3/4-inch pans or until a toothpick inserted near center(s) comes out clean. Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool completely on wire rack. Wrap and store overnight before slicing.
Tip: If using a sugar substitute-sugar blend, we recommend Splenda(R) Blend for Baking. Follow package directions to use product amount equivalent to 1/3 cup sugar. Per Serving with Substitute: Same as below, except 130 cal., 17 g carb.
Spiced Pear Bread Recipe – Great Fall Recipe
Not long now everyone will be warming up those ovens and start baking away. What is one of your fall favorite recipes to make? Is it a pie? Or maybe cookies? Well, I have a recipe that you should give a try. It is for a spiced pear bread.
I know that most people in the habit of making banana bread or pumpkin bread, but believe me when I say, you HAVE to give this spiced pear bread a try! It will not disappoint!
It takes about an hour and twenty minutes to make. This recipe will yield two loaves. So if you do not have a large family, you could make them and give one away as a gift. Or you could also toss the second one in the freezer and have it for later.
Other than the ingredients to make this spiced pear bread, you will need a few other items. You will need two 8ࡪ inch loaf pans and two large mixing bowls. You will also need a mixer or whisk. Well, I guess you could mix with a fork if you had to.
Cinnamon Spice Pear Bread
Tasting like one part loaf bread and one part pound cake, this spice pear bread is equally delicious for breakfast or dessert.
Just like loaves made with banana or pumpkin, grated pears add extra moisture to help ensure the bread won’t dry out as it bakes. To keep the texture nice and soft, a combination of coconut and almond flours gives this bread the right consistency for it to rise without caving in. Added cinnamon, nutmeg, and ginger are the warming spices that tie everything together and fill the entire house with irresistible aroma.
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To get started, line a loaf pan with parchment paper and make sure to overlap the edges so that it’s easier to remove the bread later. In a medium mixing bowl, combine the dry ingredients together and use a separate mixing bowl to whisk the eggs, 1/3 cup maple syrup, vanilla extract, and melted butter. Stir the wet ingredients into the dry and fold in the grated pear.
Then, pour batter into the prepared pan and spread evenly with a spatula. Decorate the top using the sliced pear and bake for 60 minutes. When ready, gently remove the bread from the oven and brush the remaining two tablespoons of maple syrup on top. This will help create a glossy coating for a straight-from-the-bakery look. When finished, return the bread back to the oven and bake for an additional 15 minutes.
Once the baking is complete, remove from oven and let the bread cool inside the pan for 20 minutes. Use the parchment paper to lift the bread from the pan and set onto a clean surface. Let it cool for an additional 20 minutes before slicing, then serve immediately and enjoy. Store in a dry cool spot, covered, for up to one week or freeze for up to three months.
Tip: Although this recipe uses Bosc pears for its subtle flavor, you can also use any variety of ripe pear available near you.
Extra-ripe pears lend moisture, and a lovely natural sweetness to this quick bread. The dried cranberries, diced persimmons, and crunchy toasted pecans add great texture. And the warm spices are perfect for this Season:Fall treat.
Preheat oven to 350 degrees F. Place pecans in a single layer on a baking sheet and bake for 8-10 minutes or until nuts are fragrant and toasted. Allow to cool, then chop coarsely. Coat two small loaf pans with cooking spray. In a large bowl, combine flours, sugar, baking soda, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together yogurt, pears, honey, oil, ginger, vanilla, and eggs. Fold wet ingredients into the flour mixture, then fold in diced persimmon, cranberries, and toasted pecans. Divide batter evenly between loaf pans, then bake at 350 degrees F for 35-40 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes on a wire rack, then carefully remove from pans and allow to cool completely before slicing.
Spiced Pear Paste
Published: Jan 11, 2015 · Modified: Apr 6, 2018 by Laura · This post may contain affiliate links.
It's the middle of summer here, and for us that means trips to the beach, spending time with family and friends, and eating. A lot. And mostly snack food. We are BIG fans of cheese platters in particular. crackers, pate, relishes and lots of delicious cheese. I recently had my mind absolutely blown by a combination that I haven't been able to get out of my head. Blue cheese and fruit paste. It was amazing! The saltiness of the blue cheese combined with the sweetness of the fruit paste. a match made in heaven!
But when you're paying $8+ for a nice blue cheese and $7 for a 100g pack of fruit paste. it's turning into a pricey little platter! So in the spirit of the homemade challenge I thought I would attempt a fruit paste. I'll leave the blue cheese to the professionals! We had tried a few different fruit pastes. fig, quince, pear. so I opted for the most readily available, and familiar - pear. The recipe was very straight forward - peel and chop the pears and blend them into a puree
and boil for about 15 minutes until it is thick and darkens in colour.
Let it cool slightly, then pour into moulds and allow to set in the fridge
I made 6 individual pastes in muffin tins. the recipe recommended lining the tins with glad wrap but I was a bit worried about pouring hot paste into plastic so I used cupcake wrappers which I think added a nice colourful touch to the platter. don't you think?
We trialled the paste this weekend on a girls weekend away and the verdict was that it was a winner! Especially when served with a platter and a jug of Pimms punch!
I used quite a lot less sugar than the recipe called for, which meant that the paste didn't completely set. In saying that, it was still a nice thick consistency, perfect for spreading on crackers and I'm glad I cut down on the sugar as it was plenty sweet enough as it was.
So there you have it - about $4 for the pears, less than $1 worth of sugar, and not much for the spices - it cost less to make 6 x 85 gram pastes than it would to buy 1 from the supermarket. winning!
Honey Pear Bread
Quick bread and muffins are one of my favorite things for breakfast. They make marvelous after school snacks, but seeing that it’s summer, these ended up being “all day” snacks. When I saw the original recipe on Alicia’s, I knew I wanted to try it, but I didn’t have everything on the ingredient list. I am trying really hard to stick to my grocery budget, and while I had pears on hand, I did not have molasses. So instead of running off to the store, I chose to substitute honey instead. I also left out the nuts, since my family are a bunch of nut-a-phobes.
This was a really good quick bread. It makes two loaves, so instead, I chose to make one loaf and 12 muffins. However, I was a complete ding dong and forgot to take the muffins out after 25 minutes, so I ended up burning those. UGH. I will definitely make this again, but I liked it my way, not even sure if I would use molasses next time!