Recipe Background
Perfect Pear Bread really does love pears. Those oft-forgotten fruits, with their juiciness and sweetness, are beautifully blended into the sweet and tender brown bread throughout so each slice is loaded with pear flavor! With almond flavoring in the creamy glaze and the bread itself to accent the sweet pear goodness, Perfect Pear Bread really does make the fruit the star of the show.
Perfect Pear Bread really does love pears. Those oft-forgotten fruits, with their juiciness and sweetness, are beautifully blended into the sweet and tender brown bread throughout so each slice is loaded with pear flavor! With almond flavoring in the creamy glaze and the bread itself to accent the sweet pear goodness, Perfect Pear Bread really does make the fruit the star of the show.
Ingredients
For the bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 egg room temperature
- 1 cup buttermilk room temperature
- 1/3 cup canola oil or vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/4 cups pears skins removed, chopped, tossed in flour
For the almond glaze:
- 1 cup confectioners' sugar
- 1/2 teaspoon almond extract
- 2 tablespoons milk
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x5-inch loaf pan with nonstick cooking spray.
- In a large bowl, add the flour, the baking soda, the salt, and the cinnamon and whisk to combine
- In a medium bowl, add the light brown sugar, the granulated sugar, and the egg and whisk until smooth with no clumps remaining.
- Add the buttermilk, the oil, the vanilla extract, and 1/2 teaspoon of the almond extract to the egg mixture and whisk until well-combined.
- Add the buttermilk mixture into the flour mixture and gently mix until all of the clumps are gone.
- Add the pears to the batter and gently fold to combine. Be careful not to overmix.
- Pour the batter into the prepared loaf pan.
- Cover the loaf pan loosely with aluminum foil and bake it for 1 hour.
- Remove the aluminum foil and bake the bread until a toothpick inserted into the center comes out clean, about 30 minutes.
- Allow the bread to cool on a wire rack for about 15 minutes.
- Carefully loosen the bread from the edges of a pan using a knife and transfer the bread from the pan.
- Allow the bread to cool completely on the wire rack.
- In a small bowl, add the confectioners' sugar, the remaining almond extract, and the milk, and whisk and stir together until combined.
- Drizzle the bread with the almond glaze.
- Slice and serve.
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