I love dense cakes, even if it’s classified as a “bread”. They are just so moist and packed with flavor. There is no need for ultra-sweet glaze or frosting to add sweetness or flavor, it’s all there, packed in one bite! This pear bread is no different.
This is a great recipe to use up an overabundance of pears during the fall season. Bring it into your workplace, your school, or just eat it all at home. This recipe fit perfectly in a 10 cup bundt pan, but would also work well in 2 loaf pans.
When I think of this bread the memories of fall just come flying back to me. The crisp fall air, the colors, as well as the occasional snowstorm, if we’re lucky. Fall in Colorado can mean anything, however it typically means 90 degree weather, which is a nice cool down from the 100 degree summers we’ve been having. So that crisp fall air I mentioned? Yeah, that happens maybe for one week until November-ish.
We do typically get at least a snow/slush/rain storm on exactly Halloween, which means wet and cold children in heavy costumes Trick or Treating. I blame a few things for our unpredictable weather. The fact that half of the State’s population lives on the other side of the mountains, so we get the remnants of whatever the mountains spit out. It’s also because we are in an arid environment, just think Arizona with snow.
Unfortunately what most people see are what the Tourism industry markets on TV, and what draws people are our mountains and snow. Anyways, back to the pear bread! It reminds me of fall, regardless of if we get to experience a “true” fall or not.
I love bundt pans, and more specifically, I love Nordic Ware bundt pans. Nordic Ware partnered with Williams Sonoma to createt his lovely pan called the Heritage Bundt Pan, which can be found here. Like with most things you get what you pay for, and I truly believe that with bakeware. I have never had an issue with mixes sticking to my pans.
If you use cake box mixes then you may find sticking issues, the reason is because box mixes are supposed to be light and fluffy. Bundt pans are meant for dense mixes. Well, enough with my rambling, I hope you enjoy the recipe for this pear bread as much as I did.
- 3 c. all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1 tsp. salt
- 1 tbsp. ground cinnamon
- 1 c. chopped walnuts
- 3/4 c. softened butter OR or 3/4 c. vegetable oil
- 3 eggs, lightly beaten
- 2 c. sugar
- 2 c. peeled and finely grated ripe but firm pears
- 2 tsp. vanilla extract
Heat the oven to 350°F 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 cinnamon in a large mixing bowl, and stir with a whisk to mix everything well. Stir the nuts into the dry mixture and set aside.
In a medium bowl, combine the butter or oil, 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.
Pour batter into the prepared pans and bake at 350°F for 60 to 70 minutes, or until the bread is golden brown 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.
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