Spice Breads


Zucchini Pear Pecan Bread and Pear Vanilla Buttermilk Bread

As you may have already guessed, I was gifted a bag of overripe pears. I also had a couple of zucchini on the way out.  So, the obvious solution -zucchini pear pecan bread.

Adapted from Paula Deen – makes 2 loaves

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon freshly ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 1/2 cups sugar
1/2 cup powdered sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
1 1/2 cups grated zucchini
1/2 cup grated pear
1 medium pear, medium dice
1/2 lemon, juiced
1 cup chopped pecans

Preheat oven to 350 and spray two loaf pans with pan spray.

Whisk together the first seven ingredients.

world's smallest (and cutest) nutmeg grater

Whisk eggs, add oil, then add water. Stir in grated pear and zucchini.

Combine with dry ingredients and fold together just until the flour disappears.  Fold in pecans and diced pears just until distributed.  Divide batter evenly between loaf pans.  Bake 50 minutes to an hour, rotating pan at half an hour.  Let cool to room temperature.  Slather with butter.

Pear Vanilla Buttermilk Bread

inspired by pear zucchini bread  – makes 1 loaf

1 1/2 cups flour
1 tsp fine sea salt
1 teaspoon baking soda
1/2 tsp baking powder
1/4 tsp cardamom (optional)
1 cup granulated sugar
1/4 cup brown sugar
1/4 cup powdered sugar
1 stick butter, melted
2 eggs, beaten
1/3 cup buttermilk
2 large pears, grated
1 large pear, medium dice
1 1/2 tablespoon vanilla paste or extract (yep tablespoons)

Preheat oven to 350 and spray a loaf pan.

Whisk together first 8 ingredients.  Whisk together eggs, stream in melted butter.  Whisk in buttermilk.  Stir in grated pears and vanilla paste.  Combine wet and dry ingredients and fold until the flour just disappears.  Fold in diced pear.  Spread evenly in loaf pan and bake for 50 minutes to an hour, rotating the pan at half an hour.  Let cool to room temperature.

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