Saturday, August 18, 2007

We'll call this my pear phase

I go through phases with my food, especially with fruit. Let's say I really like oranges. For the next few weeks I will buy and eat nothing but oranges. Then I will get so sick of them that I won't even want to look at oranges for weeks! Then I will slowly lose my disgust and will incorporate oranges back into a normal part of my diet. Or start the vivious cycle over again...

A few months back my food of choice for my phase was the lovely pear. There is nothing I love more than a ripe, juicy pear. And at one point I might as well have been single handedly supporting all the pear farmers in America.

When I started to lose my interest in pears, I realized that I had so many and I needed to use them up. So I went to and typed in "pear." One thing that caught my eye was pear bread. I had never heard of that. Banana bread I had eaten, zucchini bread I have eaten, but no pear bread. So I went with what looked like a good recipe, Pear Bread I. Click the title for the original recipe, below is the recipe with a couple changes. I normally don't like to make changes the first time I make a recipe (mainly because I don't like reviewers who change the recipe around and then give it a bad rating) but I figured my changes didn't change it too much (plus I wasn't reviewing it on the website).

Pear Bread
  • 3 cups all-purpose flour
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 1 tblsp ground cinnamon
  • 3/4 cup applesauce
  • 3 eggs
  • 1 1/2 cups white sugar
  • 2 cups peeled shredded pears (I used two large pears)
  • 2 teaspoons vanilla extract
  • dash of nutmeg (still not sure why I did that...)

In a large mixing bowl combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Make a well in the center of the bowl.

In a separate bowl combine the oil, eggs, sugar, grated pears, 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. (I actually used one loaf pan, unsure of the exact size, and two mini 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. (time varies, watch closely after about an hour)

I really liked this bread. Many reviewers thought this was too "cakey," but to me it was perfect and better than I expected. It was moist with just the right amount of sweetness. Overall the pear taste was very subtle, but every now and again I would bite into a shredded piece of pear and get a burst of flavor.

1 comment:

Sophie said...

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