Spiced Pear Bread

Today’s weather in Chicago is a little overcast with a distinct Fall chill in the air, strong gusty winds, and a steady rain – the perfect baking day, in my opinion! Days this like make me want to slip on a cozy sweater, thick socks, and sip a cup of tea while smelling the aroma of fresh baked goodies in the oven! While 90% of my blog recipes in the Fall revolve around pumpkin and squash I had to give a little love to another Fall favorite – the pear! Pears are at their peak right now and you can find some incredible varieties at your local Farmers Markets. In this recipe I used Anjou pears – however, Bosc pears are also another great variety for baking. Quick breads and mini loafs are such easy recipes to whip together and the combination of spices you add can really elevate the most basic of recipes. 

Oats, walnuts, and chunks of fresh pear give this bread tons of heartiness and warm spicy flavors such as cardamom and cinnamon make this a perfect Fall breakfast or afternoon treat! The buttermilk in this recipe helps to keep the bread moist. If time allows, wrap and store the cooled loaves overnight before slicing; the flavor and texture will improve. The best part of this recipe…it makes 2 loaves! If you are looking to only make 1 loaf simply cut the recipe in half.

Spiced Pear Bread
Yields 2
Oats, walnuts, and chunks of fresh pear give this bread tons of heartiness and warm spicy flavors such as cardamom and cinnamon make this a perfect Fall breakfast or afternoon treat! The buttermilk in this recipe helps to keep the bread moist.
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 3 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon ground ginger
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon cinnamon
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon cardamom
  8. 1 cup buttermilk
  9. 1 cup milk
  10. 4 eggs, lightly beaten
  11. 1/2 cup melted butter
  12. 1/2 cup granulated sugar
  13. 1/2 cup packed brown sugar
  14. 1 teaspoon vanilla
  15. 2 cups peeled and chopped pear
  16. 3/4 cup regular rolled oats, divided
  17. 3/4 cup toasted walnuts, chopped
Instructions
  1. Preheat oven to 350 degrees. Grease the bottom and 1/2 inch up the sides of two 8x4 loaf pans; set aside.
  2. In a large bowl, combine flour, baking powder, ground ginger, baking soda, cinnamon, salt and cardamom; make a well in the center. Set aside.
  3. In a medium bowl, combine the buttermilk, milk, eggs, butter, granulate sugar, brown sugar and vanilla. Add to the flour mixture. Stir until just combined. Stir in pear, 1/2 cup of the oats and nuts. Divide batter between prepared pans. Sprinkle with remaining oats.
  4. Bake for 50-60 minutes or until a skewer inserted near center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans. Cool completely.
Notes
  1. To toast walnuts: Spread on baking sheet and bake at 350 degrees for 5-10 minutes or until fragrant. Cool before chopping.
  2. To make buttermilk at home: It's extremely simple to make your own buttermilk at home - all you need is 1 cup of milk (whole or 2%) and 1 tablespoon of either lemon juice or white vinegar. Combine the milk and lemon juice or white vinegar. Allow the mixture to stand for 5-10 minutes at room temperature. When it is ready, the milk will be slightly thickened and you will see small curdled bits. Then you're ready to use the buttermilk as the recipe calls for it.
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