Thanks to my friend farmer Josh (you may remember him from this post) I was gifted with a beautiful basket of freshly picked pears last weekend. And I thought to myself...self...this calls for a bundt. Don't you just love the word "bundt"...it's as fun to say as it is festive! And since it's not often that a recipe requires the use of this fabulous pan, I was very excited to dust mine off in order to make this fall inspired Pear Bread (a-la-bundt)!
{photos by Freutcake}
Pear Bread- Recipe adapted from Smitten Kitchen
3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
¾ cup butter, softened, or ¾ cup vegetable oil
3 eggs, lightly beaten
2 cups sugar
2 cups grated pear (about 4 ripe pears...also, grate just before using to prevent browning)
2 teaspoons vanilla extract
Heat your oven to 350°F and lightly grease and flour a 10-inch bundt pan or two 9-by-5-inch loaf pans. (USE THE BUNDT....it's more festive)
Combine the flour, baking soda, baking powder, salt, and cinnamon in a large mixing bowl, and whisk to combine.
In the bowl of an electric mixer, combine the butter or oil, eggs, sugar, and vanilla, mix everything well. Peel, core, and grate pears; stir into butter mixture. Add flour mixture and mix just until the flour disappears and the batter is evenly moistened.
Scrape the batter into the prepared pans and bake at 350°F for 60 to 70 minutes, or until the bread is handsomely browned and firm on top and a wooden skewer inserted in the center comes out clean. (Check after 60 min!)
Cool the bread in the pan on a wire rack for about 10 minutes. Then turn it out onto a plate or a wire rack to cool completely. Serve it as is, sprinkle it with confectioners sugar or drizzle it with a simple glaze made from whisking 3 tablespoons buttermilk, a dash of vanilla and 2 cups of confectioners’ sugar together.
Freutcake Notes on Pear Bread: This bread is delicious served with coffee in the morning and is best if made two days ahead. After it has cooled, wrap in plastic and let sit for a day or two before slicing, this creates a much moister cake!
Jesica @ Pencil Kitchen says
will never get tired of the combination of chocolate and pear!