Pear Bread
Try this Pear Bread recipe, a simple and delicious treat made with fresh pears, warm spices, and a hint of vanilla.
Try this Pear Bread recipe, a simple and delicious treat made with fresh pears, warm spices, and a hint of vanilla.
- Carbohydrate 29.4143937802682 g
- Cholesterol 25.1783333332505 mg
- Fat 19.6173550113515 g
- Fiber 1.2374233586207 g
- Protein 3.10879508608166 g
- Saturated Fat 6.75522889672161 g
- Serving Size 1 1 Serving (75g)
- Sodium 323.944891967988 mg
- Sugar 28.1769704216475 g
- Trans Fat 0.974157704497348 g
- Calories 302 calories
Step-by-step
- In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl.
- In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans.
- Bake in a preheated 325 degree F (165 degrees C) oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.
Swapping fresh pears for canned fruit alters the moisture balance in quick breads significantly. Canned fruit introduces excess syrup and disrupts the structural integrity of the crumb, whereas raw shredded fruit releases its liquid slowly as the batter bakes at 325 degrees Fahrenheit. Peeling the fruit before grating prevents tough ribbons of skin from disrupting the tender texture of the finished loaf.
Shredding the fruit creates a high surface area that distributes natural water evenly throughout the batter. This moisture dissolves the white sugar and activates the baking soda and baking powder simultaneously when the wet ingredients meet the dry mixture. Proper mixing requires folding the components just until combined to avoid developing excess gluten from the all-purpose flour, which would yield a dense rather than porous crumb.
Ground cinnamon interacts with the fats from the vegetable oil and chopped pecans by binding to hydrophobic flavor molecules, making the spice profile taste more pronounced on the palate. Toasting the pecans before incorporating them degrades naturally occurring tannins and develops deeper pyrazines, contrasting sharply against the soft, sweet pockets of fruit.
Baking two 8x5x3 inch loaves takes one hour and 15 minutes, and testing for doneness requires inserting a wooden skewer into the center until it emerges clean. Allowing the loaves to cool on a wire rack for ten minutes before attempting removal ensures the internal starches set fully without sticking to the pan.
