Spiced Pear Bread {Recipe Revealed!!}

pearcakefullA humungous THANKS to Scottyboy & KatyGirl for asking Kaylee from Life Chasers to share her Nutmeg Spiced Pear Cake recipe. This blog was a couple of years old but it was exactly what I needed!!
Recently, I did some reorganization in my cabinets. I pulled all the oldest canned goods out to our wire shelving and put the newer items in the cabinets below. When I pulled out all the older cans I noticed I had six cans of sliced pears in juice. Uh, why? Why did I buy six cans? I like pears, but why do I have quite so many? I refuse to throw out good food and I knew I wanted to make them into a dessert, specifically a sweet bread for Kit and me.
After many, many Google, Pinterest and AllRecipes searches I stumbled on the above linked recipe and added my own tweaks. Below is my version of the recipe and I will make comments below the recipe why I chose to make those changes.
Spiced Pear Bread
Ingredients
3 cups all-purpose flour
3 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1 teaspoon  baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
1 cup vegetable oil
3 eggs, beaten
1/2 cup pear juice reserved from drained cans
3 teaspoons vanilla extract
2 cans (30 ounces) pear halves, reserve juice for  and mashed
1 cup chopped almonds
Directions
In a large bowl, combine the first six ingredients.
In another bowl, whisk the sugar, oil, eggs, cider, and vanilla.
Add to the dry ingredients and stir well.
Stir in pears and pecans.
Pour into a greased and floured 10-in fluted bunt pan.
Bake at 350F for 65-70 minutes or until a knife inserted near the center comes out clean.
Cool before removing from pan to a wire rack.20131013_125742My changes from the original linked recipe:
  • Doubled the amount of nutmeg and cinnamon
  • Reduced the amount of salt
  • Used juice from canned pears instead of apple cider
  • Still had some juice wasted–perhaps make the sauce linked in the recipe with the pear juice
  • Increased amount of pears to 30 oz from 29 oz. Simply because I have 15 oz cans instead of the family size cans.
  • I topped my pear bread with nuts instead of mixing them in, but I like the idea of nuts throughout the bread
  • I got to use my new silicone bunt pan…so strange, but it worked!
  • I had a small bunt pan, so I actually made a bunt and a small loaf

This was an awesome recipe
and you can bet your bunts I will be making it again!

~Kat~

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s