- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/2 cup butter or margarine
- 2 eggs
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup finely chopped peeled ripe pears
- In a large bowl, combine dry ingredients; cut in butter until mixture resembles coarse crumbs. In a small bowl, beat eggs, buttermilk and vanilla; stir into dry ingredients just until moistened. Fold in pears. Spoon into two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350* for 35-40 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Yield: 3 mini-loaves.
- 15 servings, 5 servings per loaf, 1 slice per serving. Yield: 3 mini-loaves.
Reviews forAutumn Pear Bread
"Good flavor. Used a Bosc. Would make again."
"This bread is fantastic! I made one regular size loaf and everyone loved it."
"My husband and I thought this bread was absolutely delicious! I decided to use some of my home-canned pears, which I drained, then chopped. When I added them to the batter (which had been crumbly), it became very moist. I spooned the batter into mini loaf pans and ended up with enough batter for 3 loaves instead of 2! It made me a little nervous that I had that much batter, but I shouldn't have worried. The loaves baked up perfectly and were very moist and delicious! A new favorite and something I'll definitely be making again!"
"I used a larger pan, and increased the cooking time a wee bit. I also loved the "crusty" top which was buttery and sweet. The texture is excellent, and it comes together very quickly. I am not a fan of nutmeg, so I used a little cinnamon."
"I was a little worried this would be dry, but it was excellent. A few alterations...I used about 1 t. of cinnamon and eliminated the nutmeg. Added roughly 1 c. chopped walnuts. I put all of this into a greased regular-sized loaf pan (8x4) and baked around 50 minutes. Like another reviewer said, I used fresh Asian pears also. When cooling, I rubbed about 2 T. butter all over the top, and then sprinkled with some brown sugar and rubbed that in also. You spoon the batter into the pan, so don't worry if it seems lumpy or dry in comparison to other breads. I would definitely use this recipe again and again...seems like a nice one you can do "add-ins" and changes for the season...thinking even golden raisins would be nice. One thing...it sank a bit in the middle upon cooling, so I probably would bake about five minutes longer. Sort of does what carrot cake will do....not bad...plus you slice it up anyway. Well-drained canned pears would probably work. Texture might be different, but I don't think it would hurt to try."
"Can I use canned pears?"
"Very delicious bread. I was worried as the batter was so dry I thought I had left something out, but with all the butter it baked up nicely. We're not fans of nutmeg so I substituted cinnamon. I too baked one loaf in a larger pan for 50-55 minutes. This one's a keeper!"
"I made it in an 8x4 pan and it was a nice size. I loved the slightly crunchy crust. We made it with Asian pears. I liked it, but my husband prefers zucchini bread to this."
"Tasty but I would have put it all in one dish as the loaves were very thin (~1" thick)."