Best 9 Roasted Pear Quick Bread Recipes

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ROASTED PEAR QUICK BREAD



Roasted Pear Quick Bread image

Roasted pears add juiciness and depth of flavor to this otherwise simple quick bread. You can peel the pears if you want, but they add a sturdiness to the roasted fruit and a nice texture to the finished loaf. The addition of streusel takes this bread over the top, but it is excellent without it, too, if you feel like skipping a step.

Provided by Erin Jeanne McDowell

Categories     cakes, quick breads, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 21

2 1/2 cups/355 grams chopped pears (from about 2 medium pears, cored and cut into 1/2-inch pieces)
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Pinch of fine sea salt
1/4 cup/25 grams old-fashioned oats
1/4 cup/55 grams light brown sugar
1/4 cup/30 grams all-purpose flour
Pinch of ground cinnamon
3 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1/3 cup/45 grams coarsely chopped almonds
2 1/2 cups/320 grams all-purpose flour
2 teaspoons ground cinnamon
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup/120 milliliters vegetable, or other neutral, oil
2 tablespoons unsalted butter, melted, plus more for greasing the pan
1 cup/220 grams light brown sugar
2 large eggs, at room temperature
1/2 teaspoon almond extract (optional)
3/4 cup/180 milliliters buttermilk

Steps:

  • Make the roasted pears: Heat the oven to 400 degrees. On a large baking sheet, toss the pears with the melted butter, vanilla and salt and spread in an even layer on the pan. Transfer to the oven and roast until pears are tender and beginning to brown at the edges, about 15 minutes. Remove from the oven and cool to room temperature.
  • While the pears cool, make the streusel: In a medium bowl, stir together the oats, brown sugar, flour and cinnamon to combine. Add the cubes of cold butter and use a pastry cutter or your hands to work the butter into the other ingredients until the mixture becomes clumpy. Stir in the almonds. Set aside.
  • Make the quick bread: Lightly grease a 9-by-5-inch loaf pan, and lower the oven temperature to 350 degrees. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt to combine. Set aside.
  • In a large bowl and using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the oil, butter and brown sugar until well combined, about 1 minute. Add the eggs one at a time and mix well to incorporate after each addition, scraping the bowl as necessary. Beat in the almond extract if using.
  • With the speed on low, gently add in half the flour mixture and mix until incorporated. Add the buttermilk in a slow, steady stream and mix to combine, then add the remainder of the flour mixture and mix until just incorporated. Add the cooled roasted pears and use a rubber spatula to gently fold them into the batter. Pour the batter into the prepared loaf pan and spread in an even layer.
  • Sprinkle the streusel evenly over the loaf. Bake the quick bread until a toothpick inserted into the center comes out clean and the streusel is golden brown, 55 to 65 minutes. If the streusel is getting too dark before the interior is fully baked, tent with foil. Let cool for 20 minutes in the pan, then unmold onto a cooling rack to cool completely before slicing and serving.

Nutrition Facts : @context http, Calories 601, UnsaturatedFat 19 grams, Carbohydrate 79 grams, Fat 29 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 380 milligrams, Sugar 39 grams, TransFat 0 grams

FRESH PEAR BREAD



Fresh Pear Bread image

When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.-Linda Patrick, Houston, Texas

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each)

Number Of Ingredients 12

3 large eggs, room temperature
1-1/2 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 cups finely chopped peeled ripe pears (about 4 medium)
1 teaspoon lemon juice
1 cup chopped walnuts

Steps:

  • In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 168 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

PEAR BREAD



Pear Bread image

As Bosc pears ripen the texture is as soft as a ripe banana, so I got the idea of making my banana bread recipe with chunks of pear. I added a bit of homemade granola, instead of the toasted coconut I usually put in the banana bread. It is essentially the same recipe, but the result is completely and wonderfully different, with a sweet spice flavor. Note: The trick to this recipe is using the pears when they are very ripe. This means they are at their sweetest and will breakdown when baking.

Provided by Food Network

Time 2h5m

Yield 1 loaf

Number Of Ingredients 19

1/2 cup (1 stick) unsalted butter, softened, plus more for greasing
2 cups (spoon and sweep) all-purpose flour
1 cup granola
1 tablespoon baking powder
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/2 cup brown sugar, packed
2 eggs, room temperature
2/3 cup milk
2 ripe pears, cut into 1/2-inch chunks
1 cup toasted nuts (optional)
1 cup confectioners' sugar
3 tablespoons heavy cream
1 tablespoon pear brandy (or rum)
1/2 teaspoon vanilla
2 tablespoons unsalted butter, melted
Pinch salt

Steps:

  • Making the bread: Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan with butter.
  • In a large bowl, whisk together the flour, granola, baking powder, sugar, salt, and spices.
  • Cream together the butter and brown sugar, until light and fluffy. Add the eggs one at a time, scraping down the bowl after each one. Alternate adding the flour and milk, in 3 additions, mixing just to incorporate after each addition. Fold in the pears and nuts, if using.
  • Spread the batter evenly into the prepared pan.
  • Bake for about 1 hour 15 minutes, or until a tester comes out clean.
  • Remove from pan and cool to room temperature.
  • Make the icing: In a small bowl combine all the ingredients until smooth.
  • Spread over the top of the cooled bread.
  • Enjoy. Makes a great breakfast.

PEAR KüCHEN



Pear Küchen image

Kuchen, a German yeast cake, acts as a golden pillow for ripe pears and a cinnamon, sugar, and hazelnut topping.

Categories     Cake     Dairy     Egg     Fruit     Dessert     Bake     Pear     Fall     Hazelnut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 8 servings

Number Of Ingredients 18

For dough
1/3 cup warm milk (105-115°F) 1/3 cup plus 1 teaspoon sugar
1 1/2 teaspoons active dry yeast (from a 1/4-oz package)
1 1/2 cups all-purpose flour, plus additional for dusting
1 whole large egg
1 large egg yolk
1/2 teaspoon vanilla
1/2 teaspoon salt
7 tablespoons unsalted butter, cut into pieces and softened
For topping
3 firm-ripe Bosc pears (about 1 1/2 lb total)
2 tablespoons unsalted butter, melted
1/4 cup packed dark brown sugar
2 tablespoons plain fine dry bread crumbs
3 tablespoons hazelnuts, toasted and chopped
1/2 teaspoon cinnamon
Special Equipment
A stand mixer fitted with paddle attachment; a 9- to 9 1/2-inch (24-cm) springform pan

Steps:

  • Make dough:
  • Stir together milk and 1 teaspoon granulated sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
  • Add 1/4 cup flour, beating at medium speed until combined. Add whole egg, yolk, vanilla, salt, and remaining 1/3 cup sugar and beat until combined. Reduce speed to low and gradually mix in 1 1/4 cups remaining flour. Increase speed to medium and add butter, then continue beating, stopping and scraping down side of bowl once or twice, until dough is shiny and forms strands from paddle to bowl, about 3 minutes. (Dough will be very soft and sticky.)
  • Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.
  • Roast Pears while dough rises:
  • Put oven rack in middle position and preheat oven to 400°F.
  • Peel pears, cut lengthwise into eighths, and core. Toss pears with melted butter and 2 tablespoons brown sugar in a 13- by 9-inch glass or ceramic baking dish and arrange in 1 layer.
  • Roast pears, gently turning and stirring occasionally, until just tender and lightly caramelized, about 45 minutes. Transfer pears to a plate with a slotted spatula. Stir bread crumbs into baking dish, scraping up all brown bits and butter, then transfer to a bowl. Stir hazelnuts, cinnamon, and remaining 2 tablespoons brown sugar into bread crumbs.
  • Assemble and bake kuchen:
  • Reduce oven temperature to 350°F.
  • Transfer dough to springform pan and spread evenly with a rubber spatula to cover bottom.
  • Sprinkle half of crumb mixture over dough, leaving a 1-inch border. Gently toss roasted pears with remaining crumb mixture and scatter pears over dough. Let rise, covered with plastic wrap, in a warm draft-free place, 30 minutes.
  • Bake, uncovered, until firm to the touch and deep golden brown, about 40 minutes. Cool in pan on a rack, 20 minutes, then carefully remove side of pan. Cool to barely warm or room temperature.

PEAR BREAD



Pear Bread image

Make and share this Pear Bread recipe from Food.com.

Provided by Tonkcats

Categories     Quick Breads

Time 1h15m

Yield 3-4 loaves

Number Of Ingredients 11

1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon nutmeg
1/4 cup yogurt or 1/4 cup buttermilk
1 cup pear, coarsely chopped
1 teaspoon vanilla

Steps:

  • Cream butter, gradually beat in sugar.
  • Beat in eggs, one at a time. Combine dry ingredients.
  • Add to egg mixture alternately with yogurt. Stir in pears and vanilla.
  • Pour into buttered loaf pan.
  • Bake at 350 degrees for 1 hour.
  • Freezes well.
  • Excellent for mini loaves.

HONEY ROASTED PEARS



Honey Roasted Pears image

My family has passed down this recipe for generations. The elegant pears are simple to make and only require a few minutes of prep, but the results are sensational. -Jan Sokol, Overland Park, Kansas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 4 servings.

Number Of Ingredients 8

4 medium pears, peeled
2 cardamom pods, crushed
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2/3 cup water
1/4 cup honey
Whipped cream

Steps:

  • Preheat oven to 400°. Core pears from bottom, leaving stems intact. Place in a greased 11x7-in. baking dish. Sprinkle with cardamom, sugar, cinnamon and cloves. In a small saucepan, combine water and honey; bring to a boil for 3 minutes. Pour over pears., Bake, uncovered, until tender, 45-55 minutes, basting every 15 minutes. Serve warm with whipped cream.

Nutrition Facts : Calories 166 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 44g carbohydrate (35g sugars, Fiber 5g fiber), Protein 1g protein.

BACON CHEDDAR QUICK BREAD WITH DRIED PEARS



Bacon Cheddar Quick Bread with Dried Pears image

Provided by Dorie Greenspan

Categories     Bread     Cheese     Side     Cheddar     Pear     Bacon     Bon Appétit     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 to 10 servings

Number Of Ingredients 12

5 bacon slices, chopped
1 cup coarsely grated extra-sharp cheddar cheese plus 1/2 cup 1/4-inch cubes extra-sharp cheddar cheese (about 6 ounces total)
1/2 cup finely chopped moist dried pears (about 3 1/2 ounces)
1/3 cup walnuts, toasted , chopped
1 tablespoon minced fresh sage
1 3/4 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 large eggs
1/3 cup whole milk
1/3 cup extra-virgin olive oil

Steps:

  • Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pan. Cook bacon in large skillet over medium heat until crisp. Transfer bacon to paper towels to drain.
  • Combine bacon, all cheese, dried pears, walnuts, and sage in medium bowl. Whisk flour, baking powder, salt, and black pepper in large bowl to blend. Whisk eggs, milk, and olive oil in another medium bowl to blend. Pour egg mixture over flour mixture and stir just until dry ingredients are moistened. Add bacon-cheese mixture and stir until incorporated (dough will be very sticky). Transfer dough to prepared loaf pan; spread evenly.
  • Bake bread until golden on top and slender knife inserted into center of bread comes out clean, about 55 minutes. Cool bread in pan 5 minutes, then turn out onto rack and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in plastic, then foil, and store at room temperature.

ROASTED RED PEAR AND GRAPE BREAD WITH THYME



Roasted Red Pear and Grape Bread with Thyme image

Concord grapes and slices of Bartlett peartransport store-bought focaccia from the ordinary to the sublime. The fruit is oven-roasted together with honey and thyme, which has a woodsy note. The resulting mixtureis spooned over the bread to make a memorable late-afternoon snack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

1/4 cup plus 3 tablespoons honey
2 red-skinned pears, such as Bartlett, halved lengthwise, cored, and cut lengthwise into 1/2-inch-thick slices
12 sprigs fresh thyme, plus more sprigs and chopped fresh thyme, for garnish
1 pound grapes, preferably Concord Focaccia, for serving

Steps:

  • Preheat oven to 350 degrees. Heat 3 tablespoons honey in an ovenproof skillet over medium-high heat until bubbling and thickened, about 2 minutes. Add pears to skillet; transfer to the oven. Bake 10 minutes. Turn pears over using tongs, and sprinkle with 6 of the thyme sprigs. Add grapes to skillet. Bake until pears are golden and caramelized, about 15 minutes more. Discard thyme sprigs.
  • Heat remaining 1/4 cup honey and 6 thyme sprigs in a small saucepan until honey has reduced and thickened; discard thyme sprigs. Spoon pear mixture over the focaccia; drizzle with honey from saucepan, and garnish with the chopped thyme and more sprigs. Cut into squares for serving.

PEACH BREAD



Peach Bread image

Use canned peaches to make this quick bread recipe for a cinnamon-accented loaf perfect for the holiday table.

Provided by Janie

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h10m

Yield 24

Number Of Ingredients 11

3 eggs
2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
2 cups diced canned peaches, drained
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
  • In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.
  • Bake for about 1 hour, or until a tester inserted in the center comes out clean.

Nutrition Facts : Calories 238.2 calories, Carbohydrate 31.7 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 179.7 mg, Sugar 19 g

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