Pear Bread
*or sub.: Peach Bread (sub. Fresh peeled, frozen, canned or finely chopped dried peaches)
Pineapple Bread (sub. Fresh frozen, canned or finely chopped dried pineapple)
Apple Bread (sub. Fresh peeled and finely chopped apples)
Mango Bread (sub. Fresh peeled, frozen, or finely chopped dried mangos) Apricot Bread (sub. Fresh peeled, canned or finely chopped dried apricots)
Portion Size: 1 slice
Ingredients: Yields:
| Ingredients | Notes: |
| 1 cup vegetable oil | |
| 2 cups granulated sugar | Can use alternative sweetener |
| 3 eggs | |
| 2 1/2 cups fresh pears * | Washed Peeled, Cored and Chopped |
| 2 teaspoons vanilla extract | |
| 3 cups all-purpose flour | Can use whole wheat or gluten free alternative |
| 1 teaspoon baking soda | |
| 1 teaspoon baking powder | |
| 1 teaspoon salt | |
| 2 teaspoons ground cinnamon | (optional) |
| ¼ teaspoon nutmeg | (optional) |
| ½ cup chopped pecans or walnuts | (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8×4 inch loaf pans. | |
| 2 | In large mixing bowl, combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. | |
| 3 | In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. | |
| 4 | Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans. | |
| 5 | Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. | |
| 6 | Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely. | |
| 7 | Slice and serve. | Store in air tight container for up to 72 hours. May freeze for up to 30 days |
Posted in Bread Recipes, Breads//Biscuits/Muffins
