So last weekend I picked the last 40 lbs of pears. The wind was blowing hard and they were falling quickly. The pears get bruised if they hit the ground so I picked all the rest to save as many as I could.
After making plenty of Ginger pear marmalade and pear mince meat for pies and pork chops I needed something else to do with bulk amounts of pears.
I don't know if you knew it or not but I make the BEST banaana bread in the world. So I thought I would try to alter the recipe and make pear almond bread. Steve doesn't like the taste of almond flavoring so I adapted the recipe I made to have just a hint of almond flavor. This is the best breakfast bread yet!
Here is the recipe: It yeilds 2 regular loaves or 6 mini loaves (I like the William-Sonoma gold loaf pans)
Pear Almond Bread
2 sticks butter, softened to room temp
2 cups sugar in the raw, or 1 cup white and 1 cup brown
4 fresh duck eggs, if you don't have any use 5 fresh chicken eggs
4 cups organic bartlett pears, peeled, cored and sliced, about 6 medium pears
1 cup greek yogurt (plain of course)
3 cups flour
1/4 cup flax seed
2 tsp kosher salt
2 tsp baking soda
1 tsp vanilla
4 drops (and I mean only 4 drops of almond extract)
1/4 cup of natural sliced almonds
Cream butter & sugar until fluffy. Add 1 egg at a time and beat well. Add pears, yogurt, vanilla & almond extract and beat well. Batter should be light and fluffy with chunks of pears.
Sift dry ingredients together and slowly add to batter with mixer on low. Watch out! The flour flies if you have the mixer on too high.
When well blended divide batter among loaf pans. Sprinkle sliced almonds on top and bake.
Full loaf size 55 minutes, small loaf pans 35 minutes at 350 degrees. Cool on a rack.
Jalayne makes banana bread quite often. I am going to ask her to try this. It sounds good!
ReplyDelete