Make the most of your ripe pears by baking this delicious Autumn Pear Bread Recipe!
Ever wondered what to do with ripe pears (besides make them into baby food?) You can make some Autumn Pear Bread!
My aunt Brenda gave me this wonderful recipe and in my usual style I changed some ingredients to try to make it healthier–it was a hit!
Autumn Pear Bread
2 cups white whole wheat flour (can use white flour instead of course, if you don’t have whole wheat)
1/2 cup raw turbinado sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. nutmeg
1/2 cup butter
1/4 cup buttermilk
1 tsp. vanilla
1 cup finely chopped ripe pears**
**When I say ripe, I don’t mean bruised and mushy. Just soft enough where they’re not as easy to eat in slices but are perfect for baking!
Combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir eggs, milk and vanilla into dry ingredients just until moistened. Fold in pears.
Bake at 350 F for 35-45 minutes in a bread pan or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes.
Enjoy with a hot cup of coffee ;)
Old picture….from 2012 (!!)
What are the best pears for pear bread?
The reason we like to use WHITE wheat flour is this:
Whole wheat flour is milled from hard red wheat berries. Whole wheat contains the wheat’s endosperm, the bran and germ. It makes for a courser flour and heavier tasting than all-purpose flour.
White whole wheat flour is milled from the hard white wheat berry. It contains the entire wheat berry. Because of the white berry’s bran, the result is a lighter colored, sweeter tasting flour. Retaining the bran and germ means the flour has more fiber and naturally occurring nutrients.
We prefer the lighter taste and texture of white whole wheat flour, so that’s why we use it!I
I hope you enjoy this pear bread!