Pear Pecan Pumpkin Spice Bread

Some “breads” are actually quite sweet and sugary, acting more like cake than bread. This Pear Pecan Pumpkin Spice Bread lets the naturally sweet taste of the pears shine through without any added sugar AND it pears perfectly (pun intended) with savory dishes like a steamy bowl of butternut squash soup. It’ll also look beautiful on your holiday table!

Makes 1 loaf

Ingredients:

2 fresh ripe USA Pears – peel, core, cut into pieces

2 fresh USA Pears with stem – cut in half (leave core attached), core and peel

1 cup whole wheat pastry flour

1/2 cup all-purpose flour

1-1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

¼ teaspoon pumpkin spice

2 teaspoons cocoa – unsweetened

½ cup extra virgin olive light oil or avocado oil

½ cup plain Greek yogurt – plain

1 teaspoon pure vanilla extract

2 large eggs

2 tablespoons maple syrup

2/3 cup almond milk

1/4 cup pecans – chopped

Cooking spray

Directions:

Preheat oven to 350◦F

Coat a loaf pan (9 X 5 inch) with cooking spray. Set aside.

Place pears that are peeled, cored, cut into pieces into a food processor and puree. Set aside.

Spoon flours into dry measuring cups and level with a knife.

In a medium bowl, whisk flours together with the next 6 ingredients (through cocoa).

In a large bowl combine oil, yogurt, vanilla extract, eggs, syrup, almond milk and pureed pears and beat with a hand mixer until combined.

Add flour mixture to above mixture and beat at a low speed just until combined (don’t over mix.)

Spoon batter into prepared loaf pan. Sprinkle pecans evenly on top.

Arrange pear halves into the loaf pan, pressing each into batter.

Bake bread in loaf pan for 50 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan for 10 minutes and then carefully remove from pan and cool on wire rack.

Serving suggestion: Serve a slice of bread alongside a steamy bowl of soup, like butternut squash. A perfect pear!

Pear Bread with Brown Butter and Cardamom

Pear Bread with Butter and Cardamom

Got ripe pears? This pear bread recipe is simple to make and uses ingredients you probably already have on hand. The loaf is lightly spiced with cardamom and made moist and sweet with the addition of two ripe USA Pears. Browning the butter in a small saucepan before mixing up the batter gives this bread a wonderfully nutty flavor. Enjoy it as an easy breakfast, pack it into lunchboxes, or have a slice with a cup of afternoon tea.

Ingredients
¾ cup butter (1 ½ sticks)
⅔ cup packed light brown sugar
2 eggs
1 teaspoon vanilla
2 ripe USA Pears, such as Anjou or Bartlett
1 ⅔ cups all purpose flour
¾ teaspoon cardamom
2 teaspoons baking powder
¼ teaspoon salt

Directions
Place the butter into a saucepan over medium-low heat. Once the butter begins to sizzle, cook for 5 – 7 minutes, stirring occasionally, until the butter has taken on a golden brown color and smells nutty. Remove the pan from the heat and set the brown butter aside to cool slightly.

Preheat the oven to 350 degrees. Prepare a loaf pan by greasing it with butter and dusting it with flour. In a medium bowl, combine the brown butter and sugar and stir well to thoroughly combine. Add the eggs and vanilla and mix. Grate the pears on the large holes of a box grater and add them to the wet ingredients as well.

In a second small bowl, combine the flour, cardamom, baking powder, and salt and whisk to combine. Add the dry ingredients to the wet and fold together gently just until the flour is moistened – do not overmix.

Pour the batter into the prepared loaf pan. Bake the pear bread for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow the bread to cool for 30 minutes before removing from the pan.