Autumn Pear Bread Recipe
This Autumn Pear Bread, Iis so full with flavor and the blend of mixed nuts with pears is so damn sexy! Great to go for breakfast, this Autumn Pear Bread can also be a delicious coffee or tea-time choice; so simply give it a try!
Ingredients
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Baking soda | 2 Teaspoon | |
| Cinnamon | 2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Powdered ginger | 1/2 Teaspoon | |
| 8 tablespoons butter, at room temperature | ||
| Sugar | 1 Cup (16 tbs) | |
| 2 large eggs, at room temperature | ||
| 1 pound firm, ripe pears, coarsely chopped, approximately 3 or 4 pears | ||
| Flour | 6 Tablespoon (Topping:) | |
| Sugar | 6 Tablespoon (Topping:) | |
| Butter | 4 Tablespoon (Topping:) | |
| 1 tablespoons grated lemon rind | ||
Directions
Heat the oven to 350 degrees.
Lightly butter a 9 by 5 inch loaf pan.
Stir together the flour, salt, baking soda, cinnamon, nutmeg and ginger.
In another bowl beat the butter until light and fluffy.
Gradually beat in the sugar and then the eggs, one at a time.
When the mixture is smooth, add the pear pieces and mix well.
Stir the dry ingredients into the batter and pour into the prepared pan.
Mix the topping ingredients together until crumbly.
Sprinkle the topping evenly over the batter.
Bake for 1 hour and 15 minutes or until a toothpick inserted in the center of the bread comes out clean.
Cool the loaf in the pan on a wire rack for 10 minutes and then turn out onto the rack to cool completely.
Lightly butter a 9 by 5 inch loaf pan.
Stir together the flour, salt, baking soda, cinnamon, nutmeg and ginger.
In another bowl beat the butter until light and fluffy.
Gradually beat in the sugar and then the eggs, one at a time.
When the mixture is smooth, add the pear pieces and mix well.
Stir the dry ingredients into the batter and pour into the prepared pan.
Mix the topping ingredients together until crumbly.
Sprinkle the topping evenly over the batter.
Bake for 1 hour and 15 minutes or until a toothpick inserted in the center of the bread comes out clean.
Cool the loaf in the pan on a wire rack for 10 minutes and then turn out onto the rack to cool completely.
Chef
