Dried Pear Bread Recipes

PEAR BREAD I

Steps:

• In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl.
• In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans.
• Bake in a preheated 325 degree F (165 degrees C) oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.

SLOW COOKED WINTER BREAD PUDDING WITH DRIED PEARS

Steps:

• If bread is not stale: Preheat an oven to 400 degrees F. Spread the bread cubes out on a baking sheet and cook until toasted, about 10 minutes.
• Whisk the half-and-half, eggs, sugar, whiskey, vanilla, salt and nutmeg together in a large bowl. Toss bread cubes and dried fruit together and place into the slow cooker. Pour custard over top and press down lightly until all bread is covered with custard.
• Cover and cook on LOW until pudding puffs and is just set, about 3 1/2 hours. Remove insert from the slow cooker and cool on a rack, about 20 minutes.
• Spoon pudding into large cups or bowls and sprinkle each serving with cinnamon sugar, and toasted nuts. Top with whipped cream or yogurt, if desired.

DRIED PEAR BREAD

Steps:

• Cover dried pears with 2 c.
• hot water and let soak 30 minutes.
• Drain pears and snip into small pieces.
• Sift dry ingredients together (except sugar).
• Combine in another bowl sugar, butter, egg, 1/4 c.
• water and orange juice.
• Mix well; add dry ingredients.
• Stir in pears and pecans.
• Pour mixture into a 9x5x3-inch loaf pan, which has been lightly greased and floured.
• Bake at 350F for 55-60 minutes.
• Cool 10 minutes on a wire rack; remove from pan and cool completely on rack.
• Makes 1 loaf.
• May be frozen.

DRIED PEAR HAZELNUT LOAF

Steps:

• Heat oven to 375°F. Spray bottom and sides of 9x5-inch loaf pan with cooking spray.
• In large bowl, mix 2 1/4 cups flour, the granulated sugar, baking powder and salt. In medium bowl, beat buttermilk, 6 tablespoons butter, the vanilla, lemon peel, gingerroot and eggs with wire whisk until well blended. Stir into flour mixture until blended. Stir in pears and hazelnuts. Spread batter in pan.
• In medium bowl, mix brown sugar and 1/4 cup butter until blended. Stir in 2/3 cup flour; pinch with fingers until clumps form. Sprinkle topping over batter.
• Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean, covering with foil during last 25 minutes to prevent overbrowning, if necessary. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. In small bowl, mix powdered sugar and milk until thin enough to drizzle. Drizzle over loaf. Let stand 10 minutes.