PEAR PISTACHIO COCONUT BREAD
Fresh pear, crunchy pistachios and sweet coconut baked into a cinnamon-spiked quick bread that's full of flavor and comfort in this Pear Pistachio Coconut Bread!
Provided by Maegan - The BakerMama
Categories Breakfast
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Lightly grease and flour an 8-inch loaf pan and set aside.
- In the bowl of an electric mixer, beat together the coconut oil, sugar, egg and vanilla.
- In a separate bowl, whisk together the flour, baking soda, cinnamon and salt. Add the dry ingredients to the wet ingredients in the mixer and beat on low speed until just combined. Stir in the shredded pear, 1/2 cup chopped pistachios, and 1/2 cup coconut.
- Pour batter into prepared loaf pan. Sprinkle with remaining 1/4 cup chopped pistachios and 1/4 cup coconut. Garnish with a few thin slices of pear that have been cut into heart shapes, if desired. Sprinkle generously with cinnamon sugar.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool in pan for 20 minutes before inserted onto a wire rack to cool completely.
TOASTED COCONUT PEAR BREAD
This easy to make bread's aroma, taste and texture are hard to resist. This is a Pillsbury Bake-off winner.
Provided by Anita Hoffman
Categories Sweet Breads
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Toast coconut for 5 to 7 minutes, stirring once.
- 2. Grease bottom only of a loaf pan.
- 3. In a large bowl, beat sugar, pears, vanilla and egg until well mixed.
- 4. Add dry ingredients to wet ingredients. By hand, stir 25 to 35 strokes until dry ingredients are moistened. Stir in coconut and nuts. Pour into prepared loaf pan.
- 5. Bake at 350 degrees for 55 to 70 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; loosen edges. Remove from pan. Cool completely.
COCONUT PEAR BREAD
This recipe from my cardboard box vault-and is from about 1980 something. It is a ripped out page from a Pillsbury Bake-Off contest winner. It is very good and I am sure you are going to like it a lot!
Provided by Pat Duran
Categories Sweet Breads
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350^. Toast coconut for 5 to 7 minutes, stirring once. Grease or spray bottom ONLY of desired loaf pan.
- 2. In a large bowl, beat sugar,pears,vanilla and egg until well mixed. Lightly spoon flour into measuring cup;level off. Add flour, baking powder and salt to wet ingredients. By hand, stir 25 to 35 strokes until ingredients are moistened. Stir in coconut and nuts. Pour into pan.
- 3. Bake for 55 to 70 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; loosen edges. Remove from pan. Cool completely. --- Note: High altitude (3500 to 6500 ft) Decrease baking powder to 21/2 teaspoons.
FRESH PEAR BREAD
When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.-Linda Patrick, Houston, Texas
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each)
Number Of Ingredients 12
Steps:
- In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 168 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
ROASTED PEAR QUICK BREAD
Roasted pears add juiciness and depth of flavor to this otherwise simple quick bread. You can peel the pears if you want, but they add a sturdiness to the roasted fruit and a nice texture to the finished loaf. The addition of streusel takes this bread over the top, but it is excellent without it, too, if you feel like skipping a step.
Provided by Erin Jeanne McDowell
Categories cakes, quick breads, dessert
Time 2h
Yield 8 servings
Number Of Ingredients 21
Steps:
- Make the roasted pears: Heat the oven to 400 degrees. On a large baking sheet, toss the pears with the melted butter, vanilla and salt and spread in an even layer on the pan. Transfer to the oven and roast until pears are tender and beginning to brown at the edges, about 15 minutes. Remove from the oven and cool to room temperature.
- While the pears cool, make the streusel: In a medium bowl, stir together the oats, brown sugar, flour and cinnamon to combine. Add the cubes of cold butter and use a pastry cutter or your hands to work the butter into the other ingredients until the mixture becomes clumpy. Stir in the almonds. Set aside.
- Make the quick bread: Lightly grease a 9-by-5-inch loaf pan, and lower the oven temperature to 350 degrees. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt to combine. Set aside.
- In a large bowl and using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the oil, butter and brown sugar until well combined, about 1 minute. Add the eggs one at a time and mix well to incorporate after each addition, scraping the bowl as necessary. Beat in the almond extract if using.
- With the speed on low, gently add in half the flour mixture and mix until incorporated. Add the buttermilk in a slow, steady stream and mix to combine, then add the remainder of the flour mixture and mix until just incorporated. Add the cooled roasted pears and use a rubber spatula to gently fold them into the batter. Pour the batter into the prepared loaf pan and spread in an even layer.
- Sprinkle the streusel evenly over the loaf. Bake the quick bread until a toothpick inserted into the center comes out clean and the streusel is golden brown, 55 to 65 minutes. If the streusel is getting too dark before the interior is fully baked, tent with foil. Let cool for 20 minutes in the pan, then unmold onto a cooling rack to cool completely before slicing and serving.
Nutrition Facts : @context http, Calories 601, UnsaturatedFat 19 grams, Carbohydrate 79 grams, Fat 29 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 380 milligrams, Sugar 39 grams, TransFat 0 grams
PEAR BREAD
As Bosc pears ripen the texture is as soft as a ripe banana, so I got the idea of making my banana bread recipe with chunks of pear. I added a bit of homemade granola, instead of the toasted coconut I usually put in the banana bread. It is essentially the same recipe, but the result is completely and wonderfully different, with a sweet spice flavor. Note: The trick to this recipe is using the pears when they are very ripe. This means they are at their sweetest and will breakdown when baking.
Provided by Food Network
Time 2h5m
Yield 1 loaf
Number Of Ingredients 19
Steps:
- Making the bread: Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan with butter.
- In a large bowl, whisk together the flour, granola, baking powder, sugar, salt, and spices.
- Cream together the butter and brown sugar, until light and fluffy. Add the eggs one at a time, scraping down the bowl after each one. Alternate adding the flour and milk, in 3 additions, mixing just to incorporate after each addition. Fold in the pears and nuts, if using.
- Spread the batter evenly into the prepared pan.
- Bake for about 1 hour 15 minutes, or until a tester comes out clean.
- Remove from pan and cool to room temperature.
- Make the icing: In a small bowl combine all the ingredients until smooth.
- Spread over the top of the cooled bread.
- Enjoy. Makes a great breakfast.
TOASTED COCONUT BREAD
Make and share this Toasted Coconut Bread recipe from Food.com.
Provided by OceanIvy
Categories Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Heat oven 350.
- Grease& flour a 9x5x3" loafpan.
- (dont forget to toast the coconut!).
- In a large mixing bowl,combine the first 5 ingredients.
- Make a well in the center of dough.
- Combine the other ingredients and add to doughy mixture.
- Stir until mixture is evenly moistened.
- Place dough in the prepared loafpan.
- Bake for 1 hour,or until toothpick comes out clean.
- Let the bread cool in pan for 10 minutes.
- After removing,let cool on a wire rack.
Nutrition Facts : Calories 3031.2, Fat 78.7, SaturatedFat 40.3, Cholesterol 262.7, Sodium 4271, Carbohydrate 528.2, Fiber 13.3, Sugar 241.2, Protein 56.9
TOASTED COCONUT BREAD
Make and share this Toasted Coconut Bread recipe from Food.com.
Provided by Leanne
Categories Breads
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all dry ingredients.
- In a seperate bowl, mix milk, egg, oil and vanilla together.
- Add to dry ingredients.
- Stir until blended.
- Pour into a greased and floured 9x5x3 loaf pan.
- Bake at 350 for 1 hour.
Nutrition Facts : Calories 463.7, Fat 21, SaturatedFat 10.5, Cholesterol 40.9, Sodium 413.1, Carbohydrate 62.7, Fiber 3.4, Sugar 26.3, Protein 7.7
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