An easy homemade pear bread recipe that is incredibly moist it will literally melt-in-your-mouth.
I’m reliving the 80’s.
Yep, you didn’t read that wrong. I’m reliving the 80’s.
For one, my bangs are getting too long and I am in desperate need of a haircut. I’ve been really tempted to rat them up high and sport that 80’s style just to get them out of my face. Scouts honor. And what about those leggings that are back in? I could wear those too with some leg warmers to boot. Now we’re talking 80’s…
I turned on the TV late one evening when the movie Overboard was on; a movie from the 80’s. The one with Goldie Hawn and Kurt Russell. For those who’ve seen it, ya, you’ll know what I mean when I say it’s a corny show. But at the same time, it’s a feel good show. I love those kinds of movies where everything ends up wonderful at the end. You know, a Cinderella meets her prince and rides off into the sunset kind of show.
Then Sister Chef saw “My Best Friend’s Wedding” from the 80’s and she fell in love with it. We’ve been watching that show almost every night! Who would’ve thought an 80’s show would’ve been popular with my teen?
I’ve also been listening to Duran Duran, A-ha, Bon Jovi, Queen, U2, Tears for Fears, The Police, Journey, and Queen. Awesome bands! I was having a grand old time blasting out music while making this incredible Pear Bread.
One of my readers, Monica Fresquez, sent me this Pear Bread recipe to try. I like trying out new things. If you have a recipe for me to try and it gets chosen, I’ll post it here for all the world to see with credit back to you! So if you’ve got a fave recipe, pass it my way at jen@bakerette.com.
This pear bread is incredibly moist! It’s a melt-in-your-mouth kind of bread. I had a couple of friends over for a chat and served some of this bread and they really enjoyed and loved it. The flavor of ginger and nutmeg really blend well together and gives it a nice hint of flavor.
Thank you, Monica!
If you like this bread recipe, you might like these other recipes. Click the link to take you to the recipe >>
Amish White Bread Recipe – The perfect sandwich bread
2 cans (15 ounces each) pear halves, chopped; or 2 cups fresh pears, peeled, cored and coarsely chopped
Instructions
Preheat oven to 350 degrees F. Grease two 8.5 x 4.5 x 2.5-inch loaf pans.
In a large mixing bowl, sift together the flour, baking powder, salt, ginger, baking soda, and nutmeg and set aside.
In a separate mixing bowl using an electric mixer on high speed, beat together the sugar, oil, butter, and vanilla until well blended. Add eggs one at a time beating well with each addition. The mixture will begin to thicken and be a light lemon color.
Stir the mixture into the dry ingredients and stir just until moistened. Fold in the pears.
Spoon batter into prepared loaf pans. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans for 10 minutes, then turn out loaves and transfer to a wire rack to cool completely.
Wrap each loaf in foil and let stand overnight in a cool dry place before serving.
Notes
I think 1 1/2 teaspoons of cinnamon, 1 teaspoon lemon juice, and 1/2 cup chopped walnuts or pecans would also be awesome in this recipe. If you include these items, add the cinnamon into the dry ingredients, and the lemon juice into the wet ingredients. Stir in the walnuts or pecans at the same time you fold in the pears.
You'll want to choose pears that hold together well when making poached, baked, or grilled pears. Look to the crispest raw pears to find those that can withstand heat. The popular Bosc pear is the best option. Anjou pears are another top choice and Concorde and French butter pears are also reliable.
Any pear can be baked, including ones that may seem too hard to eat or cook with. In this recipe, an under-ripe pear is perfect as it softens in the heat of the oven plus a sweet cooking liquid.
Grated pears can be used in numerous ways, from mixing into your morning muesli or porridge, stirred into a salad or coleslaw, baking into bread or buns, or our favourite – whisked into a pancake batter.
Slice pears and serve over a leafy green salad with a sprinkling of feta or any tangy soft cheese. Mixed Green Salad with Pears, Hazelnuts, Blue Cheese and Homemade Croutons opens in a new tab is an all-around favorite winter salad made with juicy Bartlett pears, tangy blue cheese and toasted hazelnuts.
Apples and pears have equal amounts of minerals potassium, phosphorous and sodium, and vitamins C and B2. Pears contain more iron, calcium, magnesium, copper, zinc and vitamins B3 and K than apples, while apples are richer in vitamins A, E and B1.
Just-picked or purchased pears should be ripened at room temperature. On the counter is fine, but keep unripened pears out of the 'fridge. Once ripe, you can store pears in the refrigerator. The cold temperatures will slow the ripening process and they'll keep for 3 to 5 days.
If you don't have a lot of time to wait for your pears to ripen, use the tried and true banana trick. Place your pears in a paper bag or an enclosed area with a ripe banana or apple. Ripe apples and bananas give off a gas called ethylene that triggers the ripening process in unripe pears.
Bartlett: This iconic bell-shaped pear is the main variety you'll find in stores from August through January. It differs from the winter d'Anjou variety by changing color as it ripens. Bartlett's are best enjoyed when they're yellow and the skin gives slightly when pressure is applied near the neck end.
If planning to use pears uncooked, freeze using juice or water method. Freezing pears using dry packing or in sugar is the best method for pies or other cooked dishes. If planning to use pears in a sweetened jam, jelly, fruit butter, or sauce, try freezing using the juice or water method, but choose unsweetened juice.
The answer is yes- dogs can have pears! They're fine for them to have as an occasional treat so you can save your pup a slice next time you're tucking into the ripe green fruit. Just be aware that not all dogs like fruits, so don't be surprised if your four-legged friend isn't interested.
While overripe pears are good to eat, rotten or mouldy pears are not. If your pears start to smell strange, if they're shrivelled or liquid starts seeping out of them, this could be a sign they've started to rot. If you notice any of these things, or if they start growing mould, it's time to throw them out.
Pears are wonderful eaten out of hand, but they also add elegance to tarts, pastries and other fall desserts. Poached whole in wine or transformed into compote, their flavor blends well with ginger, vanilla, orange peel, raisins and warm spices, such as clove and cinnamon.
Eat pears whole or cut into quarters. If desired, remove the core. The skin is edible and a great source of fiber. To keep sliced pears from browning, briefly soak them in 1 quart of water + 3 tablespoons lemon juice.
Lightly butter a 9×13-inch baking dish. If using pears with a firm skin like Bosc, peel them. Otherwise, leave the skin on. Cut the pears in half lengthwise, leaving the stems on for visual presentation if desired.
Bosc pears have a more firm, dense flesh than other pear varieties, so they are ideal for use in baking, broiling or poaching. They retain their shape and texture better than other varieties, and their flavor is less likely to be overwhelmed by the use of strong spices like cinnamon, clove or nutmeg.
I like to use Anjou (red or green), Bartletts (red or green), or Bosc pears in pie. To avoid a mushy filling, look for pears that are slightly firm. Your best bet is to purchase about 6-7 pears, then let them sit in a paper bag for 1-2 days to slightly ripen.
Comice pears were originally cultivated in France. They're known as the sweetest pear variety, and are often the variety shipped in gift boxes. Because of this, they're sometimes given the nickname “the Christmas pear.” Comice pears have light green skin with a blush of pinkish red.
Bartlett: This iconic bell-shaped pear is the main variety you'll find in stores from August through January. It differs from the winter d'Anjou variety by changing color as it ripens. Bartlett's are best enjoyed when they're yellow and the skin gives slightly when pressure is applied near the neck end.
Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.
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