Spiced Pear Loaf

By Erin McDowell
September 9, 2011
15 Comments


Author Notes: Last year I made pearsauce (just posted it too). I used it in the same way as applesauce in baking, and ended up with a new favorite quickbread recipe. Whole wheat pastry flour gives a little bit of nuttiness to the loaf, and dusting the top with turbinado sugar gives a shiny, crackly finish that is slightly caramelized...my favorite part. - apartmentcooker

Erin McDowell

Food52 Review: Go ahead and pop this recipe into your fall favorites file. The aroma while baking will wake the deepest of sleepers. This loaf is incredibly moist and the subtle spices work perfectly with the pears. I didn't have enough pears to make pear sauce, so cheated and bought some organic pear baby food. Since the pear sauce did have some spices in it (and the baby food did not), I went a little heavier on the spices to compensate. This one is probably a good keeper -- though mine was gone within a few hours! - sticksnsconessticksnscones

Makes: 1 loaf

Ingredients

  • 1 cup all purpose flour, plus 2 tbsp for the dusting the pears
  • 1/2 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • pinch cinnamon
  • pinch nutmeg
  • pinch mace
  • pinch allspice
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup oil
  • 3/4 cup pearsauce (posted recipe here: http://www.food52.com/recipes...)
  • 2 tablespoons Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup peeled and chopped pears
  • turbinado sugar, as needed for garnish

Directions

  1. In a large bowl, whisk the flours, baking soda, spices, and salt together.
  2. In a small bowl, whisk the eggs, sugar, oil, pearsauce, yogurt and vanilla to combine.
  3. Toss the pears with the extra 2 tbsp of flour lightly to coat.
  4. Add the wet ingredients to the dry ingredients, mixing just to combine.
  5. Gently fold in the pears, mixing just to combine. Pour the batter into a greased loaf pan, and sprinkle the surface generously with turbinado sugar.
  6. Bake in a 350 degree oven until a tester inserted into the center comes out clean, about 35-45 minutes. Cool slightly before removing from the pan.

More Great Recipes:
Cake|Bread|Fruit|Serves a Crowd|Fall|Breakfast|Dessert

Reviews (15) Questions (0)

15 Comments

beijinggirl December 6, 2011
Wow. This was delicious.
 
Author Comment
Erin M. September 29, 2011
Thanks for the great review sticksnstones and the EP - glad you liked it!!!!!!
 
beijinggirl September 26, 2011
This was so good! the soft pear chunks with the spices were amazing!
 
Author Comment
Erin M. September 29, 2011
Thanks! So glad you liked it!
 
AntoniaJames September 23, 2011
Love this! Making a bit of pearsauce for use in this seems the perfect way to use up those super-ripe, soft pears I often have in my kitchen throughout the autumn months. Definitely making this soon. ;o)
 
Author Comment
Erin M. September 29, 2011
Thanks! Let me know how you like it!
 
EmilyC September 12, 2011
Love the crackly finish on top -- looks divine!
 
Author Comment
Erin M. September 13, 2011
Thanks! It's something I do to a lot of baked goods - muffins, scones, and quickbreads. Just love the caramel flavor and that extra texture!
 
TheWimpyVegetarian September 10, 2011
This looks perfect!!! I want some right now!
 
Author Comment
Erin M. September 10, 2011
Thanks! Let me know if you give it a try!
 
wssmom September 10, 2011
This tastes like autmnl!!
 
Author Comment
Erin M. September 10, 2011
Thanks! I think so too! Isn't it the best time of year? I'd like to think it's because of the crisp air but in actuality it's because I can justify eating more baked goods.
 
mrslarkin September 9, 2011
That looks great!!!
 
Author Comment
Erin M. September 10, 2011
Thanks!!!! I thought of you while posting it - I know we both love a good quickbread!
 
mrslarkin September 10, 2011
:) you're right! i was baking one when I saw this! Tried to turn my Christmas Pumpkin Bread into Banana Bread. Pretty good! But still needs some tweaking.<br /><br />P.S. Love your new blog! Good luck!