Pear and almond are good together. This is a modest, unassuming, more breakfasty sort of loaf than the other scone loaf recipes on this site, but also extremely tasty and kind of special. Use more or less whole wheat per quanity of white flour if you prefer; use milk or milk mixed with yogurt if you have no cream or prefer it less rich. Subbing 1/4 cup millet flour for white flour is very good, and I use it if I have it, but I cannot always find it in the store.
- Prep time 20 minutes
- Cook time 40 minutes
- Makes 1 loaf
almond paste, divided
all purpose flour
whole wheat flour
cold butter chunked
egg, broken into a measuring cup
cream - pour into measuring cup enough to make 1 cup liquid when mixed with the egg
pear, fully ripe but not too soft. Bosc works well for holding its shape; I leave the skin on.
coarse sugar such as turbinado to sprinkle
- Preheat oven to 375 and prepare a loaf pan with liner or parchment. Core and chop pear into rough chunks.
- Put sugar and 2 oz almond paste in food processor and blend till crumbly. Add in next five dry ingredients (flour through salt) and blend a bit more. Add butter and blend till crumbly with a few pea sized morsels. Pour into bowl.
- Mix milk or cream, egg and almond extract in glass measuring cup and add these to the bowl. Mix loosely.
- Add chopped pear and break up remaining 2 oz almond paste and stir in. If you need to, sprinkle on another tbsp. of flour to make it manageable; it is a loose, moist dough, and not necessary to make it truly coherent.
- Scrape dough into loaf pan, smooth out and sprinkle with turbinado sugar any amount desired.
- Bake for about 40-50 minutes till loaf is quite firm and it passes toothpick test. Cool 15- 20 min before removing from pan. Cover with foil if it looks like it might get too brown in last phase of cooking.