In the Kitchen: Pear Bread


I’m on winter break and back in the kitchen for some more baking experiments! This month, pear bread, as presented by the cooks of Smitten Kitchen! Pears were my favorite fruit growing up and this recipe seemed perfect for the season.

The process is not nearly as complicated as it seems. I had most of the ingredients in the kitchen already from making the pumpkin chocolate chip cookies.  All you really need in addition to that are the pears themselves!

Here’s the list:

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
3/4 cup butter, softened, or 3/4 cup vegetable oil
3 eggs, lightly beaten
2 cups sugar
2 to 4 pears firm, ripe pears
2 teaspoons vanilla extract

The mixing process is quick and easy after you grate 2 cups of pears. Do this quickly so the pears don’t oxidize.  Then, just let it bake for 60 t0 70 minutes at 350 degrees F. The cinnamon and pear aroma starts drifting from the oven within minutes! And the final result will be a crunchy outer shell with a fluffy, moist, and flavorful filling. The pears prevent the bread from getting dry and give it a unique flavor – just be careful to keep the cinnamon to one tablespoon or less, otherwise it’ll easily overpower the fruit.

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