Pear Bread Recipe
User Reviews
5
Pear Bread Recipe
Description
Pear Bread Recipe blends diced firm pears into a batter containing both all-purpose and whole wheat flours with brown sugar, olive oil, honey, and applesauce for moisture and sweetness. The mix of spices including cinnamon, ginger, cloves, and allspice gives it a warm aromatic profile. Flax meal included in the dry ingredients enriches the bread's texture and nutrition.
The batter is gently combined and baked in loaf or muffin pans, developing a tender crumb with moist spots from the pears. The baking times vary depending on pan size, resulting in a soft bread that has a balanced sweetness and subtle fruit presence.
This loaf works well for breakfast, teatime, or as a snack. Variations like toasted pecans or chocolate chips can be added to suit taste preferences. Pears can be peeled or left unpeeled without significantly affecting the outcome.
The bread keeps well and offers flexibility with substitutions like almond meal for flax meal or all-purpose flour for whole wheat.
Ingredients
- 1 ¼ cup light brown sugar packed
- ½ cup olive oil
- ½ cup applesauce
- ¼ cup honey
- 3 egg lightly beaten
- 1 tbsp vanilla extract
- 1 ¼ tsp table salt
- 1 tsp baking soda
- 3 tsp ground cinnamon
- ½ tsp cloves ground
- 2 tsp ground ginger
- ½ tsp allspice
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 3 tbsp flax meal dry, ground
- 5 cups pear very firm, peeled and diced
Instructions
- Preheat oven to 350F, with rack on lower middle position. Generously grease one large loaf pan and line a muffin pan (or grease two loaf pans for two smaller loaves.)
- In a large bowl, combine brown sugar, olive oil, applesauce, and honey. Stir together. Add eggs and vanilla. Stir to incorporate.
- In another large bowl, combine salt, baking soda, cinnamon, cloves, ginger, allspice, all-purpose and wheat flours, and flax meal. Mix dry ingredients well. Gently fold honey mixture into dry ingredients, just until completely moistened. Gently fold in pears, distributing evenly. Pour batter into prepared loaf pan(s) and/or muffin tin.
- For Large Loaf Pan filled almost to the top: Bake 60 minutes or until toothpick comes out almost clean, with few moist crumbs attached.For Muffin Pans filled almost to the top: Bake 20-23 minutes or until toothpick comes out with few moist crumbs attached.For 2 Loaf Pans: Bake 45-50 minutes or until toothpick comes out with few moist crumbs attached.
Notes
- Whole wheat flour can be replaced entirely with all-purpose flour for a lighter texture.
- Flax meal is interchangeable with almond meal depending on preference.
- Pears may be peeled or unpeeled according to your choice without affecting the recipe.
- Add toasted pecans or chocolate chips for extra flavor and texture.
- This recipe works well baked as muffins or loaves with adjusted baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 331kcal | 17% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 363mg | 15% |
| Potassium | 180mg | 4% |
| Fiber | 6g | 24% |
| Sugar | 31g | 62% |
| Vitamin A | 84IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
