- 3 cups chopped peeled ripe pears (about 3 medium)
- 1/2 cup water
- 1-1/4 cups plus 1 teaspoon sugar, divided
- 3 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 4 eggs, lightly beaten
- 1/2 cup butter, softened
- 1/2 cup honey
- 2 teaspoons salt
- 1 teaspoon almond extract
- 10 to 11 cups all-purpose flour
- 1 tablespoon ground cinnamon
- In a large saucepan, combine pears, water and 1/2 cup sugar. Simmer, uncovered, for 10-12 minutes or until tender. Drain well, reserving syrup. Add cold water if necessary to syrup to measure 1 cup; set aside.
- In a large bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for 10 minutes. Add the eggs, butter, honey, salt, extract, 4 cups flour and reserved pears and syrup. Beat until smooth. Add enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
- Punch dough down; divide into thirds. Roll each portion into a 16-in. x 8-in. rectangle. Combine cinnamon and remaining 3/4 cup sugar; sprinkle over dough to within 1/2 in. of edges.
- Roll up, jelly-roll style, starting with a short side; pinch seams to seal. Place, seam side down, in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
- Bake at 375° for 20 minutes. Cover loosely with foil. Bake 15-20 minutes longer or until bread tests done. Remove from pans to wire rack to cool. Yield: 3 loaves (16 slices each).
Reviews for Cinnamon-Swirl Pear Bread
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"My family loves this recipe! It makes enough for us to eat a loaf, freeze a loaf, and give one away. I even freeze several batches of cooked pears to make this recipe during the winter and spring."
"This is really good! It makes wonderful French toast and bread pudding. I've also substituted apples for the pears and that's just as good."
"This was a keeper for my family! We look forward to pear season and this recipe."