Author Notes
This recipe is adapted from Lemon-Glazed Cardamom Pear Tea Bread from Quick Breads by Beatrice J. Ojakangas,Clarkson Potter Publishers, New York, 1990.
The recipe is easy, requires no mixer and quick, just like the title of the book. I made mini loaves instead of one large one because well, just because they are cuter.
I added macadamia nuts and used macadamia oil to boost the nutty flavor and mitigate the sweetness. These are a perfect pairing for afternoon tea. —The Mad Hausfrau
Ingredients
- For the Loaves
-
1 cup
pear puree (about 2 medium pears)
-
1/2 cup
macadmia oil
-
1
egg lightly beaten
-
1/4 cup
milk
-
2+1/2 cups
AP flour
-
1/2 cup
granulated sugar
-
1 tablespoon
baking powder
-
1 teaspoon
salt
-
1/2 teaspoon
ground cardamom
-
1/2 cup
chopped macadamia nuts
- For the Glaze
-
1 cup
powdered sugar
-
1 tablespoon
lemon juice
-
1 tablespoon
Poire Williams (or any Pear liqueur)
-
1/2 teaspoon
ground cardamom
-
pinch of salt
-
2 tablespoons
cream
-
1 teaspoon
butter, room temperature
Directions
-
Preheat oven to 350 degrees.
-
Grease 6 mini loaf pans or one large one.
-
In a large bowl, whisk together the dry ingredients, flour, sugar, baking powder, salt and cardamom.
-
In a separate smaller bowl, stir together the pear, macadamia oil, egg, zest and milk.
-
Fold the wet ingredients into the dry until just combined.
-
Stir in the macadamia nuts.
-
Pour into pans and bake about 30-40 minutes depending upon the size of your pans (50 minutes for one large loaf) or until a knife inserted into the middle of the loaf comes out clean.
-
Whisk together the ingredients for the glaze until smooth.
-
While the loaves are still warm, spread the glaze over the tops.
-
Wait until glaze has hardened a bit to cut and serve.
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