Autumn Pear Bread
- 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 cold butter
- 2 large eggs, room temperature
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup finely chopped peeled ripe pears
- 1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until mixture resembles coarse crumbs. Combine the eggs, buttermilk and vanilla; stir into the flour mixture just until moistened. Fold in pears.
- 2. Spoon into two greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
1 slice: 173 calories, 7g fat (4g saturated fat), 42mg cholesterol, 208mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 3g protein.
Sep 20, 2019My question is same as suitsfan1. Can you use canned pears?
Mar 10, 2017
Good flavor. Used a Bosc. Would make again.
Jan 25, 2017
This bread is very good. I added 1 tsp of cinnamon to it and decreased the sugar to 3/4 cup of sugar. Next time I make it I am going down to 2/3 of a cup of sugar as I thought it was still a little too sweet. I think it is as good as banana bread.
Nov 21, 2016
This bread is fantastic! I made one regular size loaf and everyone loved it.
Feb 27, 2016
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!
Oct 12, 2015
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.
Sep 26, 2015
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.
Sep 25, 2015
Can I use canned pears?
Dec 31, 1969
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!
Dec 31, 1969
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.