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How To Make Homemade Pear Bread Recipe
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I’m not the hugest fan of fruit when it is baked, cooked, or covered with, or in, almost anything. It is not that I do not eat or like fruit, but I usually prefer my fruit plain; eaten off the vine, so to speak. My girlfriend loves all the chocolate covered fruit (whereas I prefer chocolate covered almond or peanuts). As far back as I can remember I couldn’t stand the chunks of fruit that were suspended in the family Jell-O dessert (who would ever really enjoyed the floating diced bananas and yellow grapes in their Jell-O? I actually would eat AROUND the pieces of banana and grapes) or blueberry pancakes (which, one time, was literally 90 percent whole blueberries and 10 percent wheat pancake—apparently, just enough batter to clump all the berries together).
I do, however, enjoy fruit in certain pies, pastries or breads, if they are in the right proportions. For Example; apple pies,apple and cranberry pie, rhubarb and strawberry pie, or this recipe for pear bread. My girlfriend went off to a pear festival with her mother and came back with a little piece of pear bread. She really liked it and wanted me to figure out the recipe for it or, at the very least, come up with a similar type of bread / cake. Her pear bread had packaging that listed the ingredient, but not the proportions. So I figured out this little recipe for the pear bread and it turn out well.
Ingredients That You'll Need
Kitchenware That You'll Need
- 1 and 3/4 cup Wheat Flour
- 1/4 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon salt
- 1/2 teaspoon Cinnamon
- 1 and 1/3 cup White Sugar
- 1/3 cup Vegetable Oil
- 2 Whole Eggs
- 1 cup Pears, washed, peeled, cored and diced
- 1/2 teaspoon vanilla extract
- 1/3 cup whole milk
Do you like making your own food at home?
- Pre-heat oven to 350 degrees F.
- Peel, core and dice the pear (A“Vidalia” Chop Wizard is an excellent tool for the dicing).
- Sift and mix together the wheat flour, the baking powder, the baking soda, salt and the cinnamon.
- In a standing mixer, beat together the white sugar, the vegetable oil, and the two whole eggs until it is fluffy and lighter in color.
- Add the diced pear, and the vanilla extract.
- Mix until well blended.
- Add 1/3rd of the flour mixture. Mix until fully integrated.
- Add 1/3rd of the 1/3rd cup of milk. Blend together.
- Add the rest of the wheat flour mixture and the milk in two more alternating parts. Blend fully before adding the next part.
- When fully incorporated. Line the loaf pan with the parchment paper.
- Pour the batter into the loaf pan.
- Bake bread, on the middle rack, for 1 hour to 1 hour and 15 minutes until a sharp knife or long toothpick comes out clean when inserted into the middle of the bread. NOTE: Check at 1 hour; if still not set, bake for another 10-15 minutes--No longer than this or else the bread will burn.
- When completely baked, let the bread stand for 1 hour before slicing and serving (if you like your breads served and eaten warm) or let cool completely before refrigerating and then serving (if you like it cold or room temperature).