Perfect Pear Bread
"After being given a loaf of this delicious bread, I knew I HAD to have her recipe. Not only is it sooooo yummy, but it requires minimal ingredients and is simple in preparation.
I've prepared this with fresh pears, as well as frozen (gotten from my neighbor's tree), thereby not restricting this terrific bread to the Fall season."
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
1 loaf
- Serves:
- 8-10
ingredients
- 1 1⁄2 cups sugar
- 1⁄2 cup butter or 1/2 cup oleo
- 2 eggs
- 2 cups pears (unpeeled, diced or mashed)
- 2 cups sifted flour (I skipped sifting the flour.)
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon clove (My neighbor omitted the cloves, as she thought it made the flavor too strong. I added the cloves and)
directions
- Cream sugar and butter (or oleo), then add beaten eggs and pears. Add sifted flour, soda and spices to the mixture. Bake in a greased bread pan for 40-50 minutes at 350 degrees.
- To test doneness, insert a toothpick into the center of your bread. When through baking, remove from oven and set for a few minutes before running a knife around the perimeter of the bread. Bread should be easy to remove when the pan is turned on it's side or upside-down.
- Slice and serve with or without butter/oleo, jelly, or your choice of spread.
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Reviews
-
This is a great recipe. I used fresh (quite ripe) pears and my 3 year old couldn't get enough of it. I made some into muffins too, to send along as a snack at school. Thanks! We love it! -
Love it! I used a can of barlett pears (I think it was around 14-15 oz?) with just a little bit of the pear juice from the can because I didn't want the batter to be too thin. Used all the other ingredients verbatim. Instead of cloves I used a dash of ginger and 1/4 tsp almond extract. It's now a favorite! (BTW I think I hit the "submit" button 3 times-- just disregard other reviews that pop up, my trackpad is slippery and annoying)
Tweaks
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Love it! I used a can of barlett pears (I think it was around 14-15 oz?) with just a little bit of the pear juice from the can because I didn't want the batter to be too thin. Used all the other ingredients verbatim. Instead of cloves I used a dash of ginger and 1/4 tsp almond extract. It's now a favorite! (BTW I think I hit the "submit" button 3 times-- just disregard other reviews that pop up, my trackpad is slippery and annoying)
RECIPE SUBMITTED BY
Now a 60+ year-old grandmother and celebrating the fact that I no longer ascribe to the low-fat/no-fat dogma. I still enjoy cooking/baking, but now it's gluten-free, sugar-free, low carb recipes that I look for. Since following this way of eating, I've reversed my T2d diagnosis, lost weight and have nearly gotten rid of gout! :)
