I love a traditional banana bread but I also love changing out the fruits and making different types of loaves. This Spiced Pear Loaf gives me a peek into the fall with its hints of cinnamon, cardamom, and ginger; the sweet pear chunks added in… oh so delicious!
This bread uses milk and oil in addition to the pear chunks to give it just the right amount of moisture. Use a 1:1 ratio of whole wheat flour and oats for a healthy balance of carbs, and just enough brown sugar to combine with the warm spices to bring fall home any time of the year!
Use this loaf for a snack during recess, packed in your lunchboxes, or even as a sweet treat post meals. So delicious and scrumptious, you have to try it out!
From my kitchen to yours, I hope you enjoy this delicious treat!
Spiced Pear Loaf
1 hour, 10 minutes
1 c old fashioned oats
1 c milk
1 c whole wheat flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp cardamom powder
1 tsp ground ginger
1 tsp cinnamon powder
1/2 c brown sugar
1/4 c oil
1 tsp vanilla exract
2 med pears, ripe, cored, peeled, diced
Preheat oven to 350ºF. Spray loaf pan with nonstick cooking spray.
Combine milk and oats and let sit for 15 minutes.
In a large bowl, combine all the dry ingredients together including the spices.
In a separate bowl, cream together oil and brown sugar. Add in the egg and beat well. Add in the vanilla extract and mix.
Pour wet ingredients into dry ingredients and mix well.
Gently fold in chopped pears.
Transfer batter to loaf pan and bake for 50-60 minutes or until golden brown crust and toothpick comes out clean from the center.
I still remember the first time I ever had zucchini bread… I was in college studying for finals with my roommate, and her mother had sent a care package with a bunch of goodies including zucchini bread. It is the best zucchini bread I’ve had though I have made attempts to copy her recipe. Here’s my version with a couple of twists in it.
Grate about 3 cups of Zucchini (don’t drain the liquid, it helps keep the bread moist)
In two bread pans, spray with cooking spray then lightly dust with flour and set aside.
Preheat Oven to 325ºF
In a large bowl, beat eggs, oil*, applesauce*, vanilla, and sugar together. Add flour, salt, baking powder, baking soda, and cinnamon to the creamed mixture and beat well.
Add grated zucchini and stir until well combined. If you’re adding nuts, this would be the time to put them in the batter.
Pour into bread pans and bake for 60 minutes or until a toothpick inserted to the center comes out clean. Cool on rack for 15-20 minutes before serving.
3 1/2 c All Purpose Flour (you can use whole wheat to make it healthier)
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
3 tsp Ground Cinnamon
1/2 Olive Oil
1/2 c Applesauce
1 c White Sugar
1 c Brown Sugar
3 tsp Vanilla Extract
3 c Grated Zucchini (do not drain liquid from zucchini)
1 c Chopped Walnuts (optional)
* The original recipe calls for 1 c Vegetable Oil. My healthier twist is to use 1/2 c olive oil and 1/2 c applesauce. You’re welcome to cut out the applesauce and use 1 cup oil, however I have noticed that the applesauce also helps keep the bread moist.
I was in need of bread to make sandwiches for lunch and decided I wanted to make my own loaves at home – at least I’ll know it’s healthier and what goes in it. Try it out and use it for sandwiches, toast with jam, bread crumbs, anything your mind asks you to create!
1/2 c warm water
2 packages dry yeast
1 tsp sugar
1 1/2 c warm milk (I use 2% but you can use buttermilk also – it adds a bit of a tang to the taste)
6 Tbsp melted and cooled unsalted butter
2 egg yolks
4 c all purpose flour (plus a little extra to knead and roll the dough)
1 tbsp Kosher salt
1 egg white
1. Place the water in an electric mixer bowl and add yeast and sugar. Mix with fingers lightly. Allow yeast and sugar to dissolve for 5 minutes.
2. Add milk, butter, and honey. Mix on medium speed until blended. Add egg yolks 1 at a time, 2 cups of flour and salt. Mix on low speed for 5 minutes. Add remaining 2 cups of flour and mix on medium speed until dough is not sticking to bowl. Knead on medium speed for 5-7 minutes.
3. Place the dough on a lightly floured surface and knead by hand for a minute. Grease a bowl with butter (or EVOO), add dough then turn over so all of the dough is slightly oiled/buttered. Cover the dough with a damp towel and allow to rise for 1 hour.
4. Grease two 9×5 loaf pans with butter (or EVOO). Divide dough (which should have risen beautifully by now) in half and roll into loaf shaped. Place each in greased pans and cover again with damp towel for another hour.
5. Preheat oven to 350°F. Lightly whip the egg white and brush over each loaf. Place both loaves in oven and bake for 40-45 minutes.
6. Bread will be golden brown on top when ready. Remove from oven and turn over on cooling rack to remove from loaf pans. Allow to cool for 5 minutes before slicing.