spiced pear bread

Wow. It has been a little while since I posted a recipe. I was getting in one a week there for quite a while. As always, it was the challenge of finding a balance in life. I want to put energy into so many different facets of my life and not leave anything out for too long. I know that I suffer when there are too many compromises for too long. Anyways, back to this recipe. I had some time last night to bake and that always makes me feel good. My children enjoy helping, we have some yummy homemade treats and I love the feeling of having something homemade to give my kids. I spotted this recipe on Smitten Kitchen and then a friend brought it over to share. Well, no big surprise that my kids plowed through the loaf in one afternoon. That was a sure sign that I needed to make more. I put my little spin on the recipe - just made it a bit healthier and kicked up the spice a bit. From the picture above you can see that most of the loaf was gone by the morning. Right after this little photo shoot, Nathaniel snatched the piece that was cut. We started on the second loaf for an after school snack. Do you need anymore proof that this is a yummy recipe?

Spiced Pear Bread - Adapted from Smitten Kitchen

Makes one bundt cake or 2 9x5 loaves

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon salt

1 tablespoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

1/2 cup vegetable oil

1/4 cup buttermilk

3 eggs, lightly beaten

1 3/4 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

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.

Combine the flour, baking soda, baking powder, salt, and spices in a large mixing bowl, and stir with a fork to mix everything well.

Peel and core pears, then grate them. You’ll want two grated cups total; set them briefly aside. In a medium bowl, combine the oil, buttermilk, eggs, sugar, grated pear, 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.

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.

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 it as is, sprinkle it with confectioners sugar or drizzle it with a simple glaze made from whisking 3 tablespoons buttermilk, a dash of vanilla and 2 cups of confectioners’ sugar together.