Saturday, October 10, 2015

RECIPE: Pear Bread

Difficulty Level: EASY

•3 cups all-purpose flour, plus more for the pan(s)
•1 teaspoon baking soda
•1/4 teaspoon baking powder
•1 teaspoon salt
•1 tablespoon ground cinnamon
•1 cup chopped walnuts
•3/4 cup butter, softened, or 3/4 cup vegetable oil, plus more for the pan(s)
•3 eggs, lightly beaten
•2 cups sugar
•2 cups peeled and finely grated ripe but firm pears
•2 teaspoons vanilla extract
• Confectioners’ sugar (optional)

1. Heat the oven to 350°F (175°C) and lightly butter and flour a 10-inch tube pan or two 9-by-5-inch loaf pans.

2. Combine the flour, baking soda, baking powder, salt, and cinnamon in a large bowl. Scoop out about 1/4 cup of the flour mixture and combine it in a small bowl with the chopped walnuts, tossing to coat the nuts.

3. In a medium bowl, combine the butter or oil, eggs, sugar, grated pear, nuts, and vanilla, and stir to mix everything well. Scrape the pear mixture into the flour mixture and stir just until the flour disappears and the batter is evenly moistened.

4. Quickly and gently scrape the batter into the prepared pan(s) 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.

5. 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. Serve as is, sprinkle with confectioners’ sugar.

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