I bring you this recipe with a warning. After you try it, you may never want to bake anything else ever again. It is just that good. If I had pears in the kitchen, I’d be making it again right now.
On my first flip through Southern Cakes, I marked the recipe for this bread because of Quinn’s affinity for pears. I thought it would be a nice treat for him. If I had known how much everyone who sampled it would like it, I would have made it much sooner. Either that, or I would have buried the recipe somewhere and saved us from our new all-consuming addiction.
To me, this is everything a quick bread should be. It’s moist, delicious, nutty, and just the right amount of sweet. It is very reminiscent of my mother’s zucchini bread, which she stopped making after the Christmas that my sister had her make a loaf to give to just about everyone she knew. It’s been a while since I had any of that zucchini bread, but I have to admit that I like this pear bread even better.
I opted to make the bread in a tube pan rather than in bread pans. In some future making of this bread, I want to try it as a cake. I can almost taste it with cream cheese icing.
Quick breads are one of my favorite baked goods. Their flavors and texture usually lend themselves to being served any time of day, from breakfast to a midnight snack. They might not be pretty and drool-worthy like some other baked treats, but they are every bit as delicious. What are your favorite quick breads?
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup chopped pecans
- 3/4 cup butter, softened*
- 3 large eggs, lightly beaten
- 2 cups granulated sugar
- 2 cups peeled and finely grated ripe, firm pears
- 2 teaspoons vanilla extract
Preheat oven to 350°. Lightly grease and flour a 10-inch tube pan or two 9″x 5″loaf pans.
Combine flour, baking soda, baking powder, salt, and cinnamon. Scoop out about 1/4 cup of this mixture and combine it with nuts to coat. Stir back into the flour mixture.
In a separate bowl, combine butter, eggs, sugar, pears, and vanilla. Add the pear mixture to the flour mixture, stirring just until flour disappears and batter is evenly moistened.
Pour batter into prepared pan(s). Bake for 60-70 minutes, or until bread is browned and firm on top. A pick inserted into the center should come out clean.
Cool in pan on a wire rack for 10 minutes. Then, remove from pan and place top side up on a plate or wire rack to cool completely.
*May substitute 3/4 cup vegetable oil for butter.
Recipe adapted from Southern Cakes.