Pear Butter Nut Bread Recipes

Steps:

• In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Make the roasted pears: Heat the oven to 400 degrees. On a large baking sheet, toss the pears with the melted butter, vanilla and salt and spread in an even layer on the pan. Transfer to the oven and roast until pears are tender and beginning to brown at the edges, about 15 minutes. Remove from the oven and cool to room temperature.
• While the pears cool, make the streusel: In a medium bowl, stir together the oats, brown sugar, flour and cinnamon to combine. Add the cubes of cold butter and use a pastry cutter or your hands to work the butter into the other ingredients until the mixture becomes clumpy. Stir in the almonds. Set aside.
• Make the quick bread: Lightly grease a 9-by-5-inch loaf pan, and lower the oven temperature to 350 degrees. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt to combine. Set aside.
• In a large bowl and using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the oil, butter and brown sugar until well combined, about 1 minute. Add the eggs one at a time and mix well to incorporate after each addition, scraping the bowl as necessary. Beat in the almond extract if using.
• With the speed on low, gently add in half the flour mixture and mix until incorporated. Add the buttermilk in a slow, steady stream and mix to combine, then add the remainder of the flour mixture and mix until just incorporated. Add the cooled roasted pears and use a rubber spatula to gently fold them into the batter. Pour the batter into the prepared loaf pan and spread in an even layer.
• Sprinkle the streusel evenly over the loaf. Bake the quick bread until a toothpick inserted into the center comes out clean and the streusel is golden brown, 55 to 65 minutes. If the streusel is getting too dark before the interior is fully baked, tent with foil. Let cool for 20 minutes in the pan, then unmold onto a cooling rack to cool completely before slicing and serving.

Steps:

• 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.

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the cranberries and walnuts and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded pears. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• Whisk together the confectioners' sugar, milk and vanilla bean seeds in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

Steps:

• Making the bread: Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan with butter.
• In a large bowl, whisk together the flour, granola, baking powder, sugar, salt, and spices.
• Cream together the butter and brown sugar, until light and fluffy. Add the eggs one at a time, scraping down the bowl after each one. Alternate adding the flour and milk, in 3 additions, mixing just to incorporate after each addition. Fold in the pears and nuts, if using.
• Spread the batter evenly into the prepared pan.
• Bake for about 1 hour 15 minutes, or until a tester comes out clean.
• Remove from pan and cool to room temperature.
• Make the icing: In a small bowl combine all the ingredients until smooth.
• Spread over the top of the cooled bread.
• Enjoy. Makes a great breakfast.

Steps:

• 1. Preheat your oven to 350°F. Butter or spray a 9 - x 5 - x 3 - inch loaf pan and lightly flour the pan; get rid of any excess flour. Set aside until needed.
• 2. In a large bowl beat together butter, sugar and lemon zest until light and fluffy. Then add the eggs, 1 at a time, mixing well after each addition.
• 3. Into a small bowl add the flour, baking powder, baking soda, salt, ground cinnamon and mace, mix well to combine.
• 4. In a measuring cup add the half and half cream, water and lemon juice. Mix well.
• 5. Next with your mixer on low speed, gradually add the flour mixture and the milk mixture alternately in batches, into your butter mixture. (Please begin and end with the flour mixture.)
• 6. Next, gently add the pear, candied ginger and nuts into the batter.
• 7. Pour the batter into your prepared loaf pan and bake for 50 - 60 minutes. While the bread is baking prepare your glaze. If using.
• 8. Glaze: In a small bowl stir together the icing sugar and cream until smooth. Set aside until needed.
• 9. Cool the baked bread for 10 - 15 minutes then remove from pan and allow to finish cooling on a wire rack. Now drizzle the simple glaze over the bread and enjoy!

Steps:

• In a large bowl, combine the flour, baking powder, salt, ginger, baking soda and nutmeg; set aside. In another bowl, whisk the sugar, oil and butter. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Stir into dry ingredients just until moistened (batter will be stiff). Stir in pears. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Cream butter, gradually beat in sugar.
• Beat in eggs, one at a time. Combine dry ingredients.
• Add to egg mixture alternately with yogurt. Stir in pears and vanilla.
• Pour into buttered loaf pan.
• Bake at 350 degrees for 1 hour.
• Freezes well.
• Excellent for mini loaves.