Farmer’s Direct keep sending me pears – they must be in season – and I keep forgetting to get Husband and Sprog 1 to eat them. (There’s no way Sprog 2 or I are going anywhere near a fresh pear.) So they keep going brown and mushy.
I decided I couldn’t let the most expensive pears on the planet go to waste, I had to make something with them … cue this recipe … nom, nom …
RECIPE: Pear bread
3 cups wholemeal flour
1 tablespoon ground cinnamon
½ cup of almond meal (optional)
100g cup butter, softened
3 eggs, lightly beaten
1 cup brown sugar
2 large ripe pears (peeled, cored and grated or finely chopped, depending on their softeness)
2 teaspoons vanilla extract
Method: Pre-heat oven to 180°C. Lightly grease a loaf pan and line with baking paper. Combine the flour, cinnamon and almond meal in a large mixing bowl, and stir with a fork. Add the butter, eggs, sugar, pear, and vanilla, then stir until just combined. Pour mixture into pan and bake for 50 minutes, or until the bread is golden and firm and a skewer inserted in the centre comes out clean. Delicious served warm with butter.
February 23, 2013 at 1:43 pm
Yes! Yes! Yes! I am always throwing out pears and this sounds divine. Will be trying for sure (and I’m not a fan of the kitchen…)
February 23, 2013 at 2:16 pm
It’s filled with lots of shortcuts – none of this sifting flour business for me. I may have also skipped the baking soda. Didn’t seem to matter.
February 23, 2013 at 2:16 pm
how do u stop the top from burning if it takes that long??????
February 23, 2013 at 2:18 pm
Well, you don’t need to cook it that long – just til the knife comes out clean. I don’t really follow times with baking, I just go by how brown the top looks.
February 23, 2013 at 11:19 pm
I read about your trips to prison etc but pear bread is too light and fluffy for me – if you’ll pardon the pun
February 23, 2013 at 11:21 pm
ps – you r probably already in the know but a nice blog i’ve come across lately is Ann Mah. Kinda NY, Paris, banana bread. Worth a peek if you don’t know her. Just google.