Pear Bread

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.

Recipe courtesy Zoe Francois

Photo: Pear Bread

TOTAL TIME: 2 hr 5 min
Prep: 20 min
Inactive Prep: 30 min
Cook: 1 hr 15 min
 
YIELD: 1 loaf
LEVEL: Easy

ingredients

  • 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)
  • ICING:
    • 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
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    Directions

    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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