Saturday, August 10, 2013

Pear and Almond Bread



Four lonely pears stared at me as I opened my fridge. I'd eaten it's fifth counterpart a few days earlier, and wasn't too pleased with flavours. It was slightly blander than I'd anticipated and not as juicy either. So the remaining pears sat languishing in the bottom shelf of of my fridge, giving me the stink eye every time I opened the door.

But that was yesterday. While clearing out my fridge I also found a pack of almonds virtually untouched and figured that something must be done. 

Cake? Muffin? Something savoury? I couldn't make up mind until I stumbled upon this pear bread recipe on Smitten Kitchen's blog. It seemed right up my alley. And as most of you know I love pears and go through a lot of recipes when they are in season. 



This bread turned out to be beautiful mild with a lovely crumb that only quick breads can give you. I wish I had added more spices though, because I felt that spicing it up would have made it spectacular instead of just very good. 

The recipe made two loaves which meant there was a lot more to share. But you can easily cut this by half and still get a yummy loaf. Oh and a bit of butter and maple syrup makes it even better. 



Pear and Almond Bread
Adapted from Smitten Kitchen


3 cups all-purpose flour
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 tsp ginger
1/2 tsp allspice
1/2 tsp cardamom
1 cup chopped almonds
 3/4 cup vegetable oil
3 eggs, lightly beaten
2 cups sugar
2 to 4 pears firm, ripe pears, depending on size (you’ll need 2 grated cups total, but I don’t recommend you grate them until you are about to use them, so they don’t brown)
2 teaspoons vanilla extract

Method

1. Heat your oven to 350°F (175°C) and lightly grease and flour a 10-inch tube pan or two 9-by-5-inch loaf pans.
2. Combine the flour, baking soda, baking powder, salt, all spice, cardamom, ginger and cinnamon in a large mixing bowl, and stir with a fork to mix everything well. If you’re using nuts, scoop out about 1/4 cup of the flour mixture and combine it in a small bowl with the chopped walnuts, stirring and tossing to coat the nuts with the flour.
3. Peel and core pears, then grate them. You’ll want two grated cups total; set them briefly aside. In a medium bowl, combine the butter or oil, eggs, sugar, grated pear, nuts (if using), and vanilla, and stir to mix everything well.
4. Scrape the pear mixture into the flour mixture and stir just until the flour disappears and the batter is evenly moistened.
5. Quickly scrape the batter into the prepared pans and bake at 350°F (175°C) for 60 to 70 minutes, or until the bread is handsomely browned and firm on top and a wooden skewer inserted in the center comes out clean.
6. Cool the bread in the pan on a wire rack or folded kitchen towel for about 10 minutes. Then turn it out onto a plate or a wire rack to cool completely, top side up. 

7. Serve it as is, sprinkle it with confectioners sugar




2 comments:

  1. So pretty! What a yummy bread. Love the setting too. Looks like it's time already for pears and apples!!

    ReplyDelete
  2. So pretty! What a yummy bread. Love the setting too. Looks like it's time already for pears and apples!!

    ReplyDelete

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