October brings us the fall weather, the leaves start changing color, the air’s a little crisper and the fall fruit, such as pears and apples are fresh. This month I thought I would share a fun recipe – I poached three pears and placed them “whole” into a loaf bread. I’m sharing my Pumpkin Ginger Bread but you could make any favorite loaf bread recipe with the pears. Next I’m going to try it with my banana nut bread!
- 3 Pears (medium size – I used Bosc pears)
- 1 ½ cups sugar
- ½ cup vegetable oil
- 2 eggs
- 1/3 cup water
- ½ (15 oz. can) pumpkin puree
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon baking powder
- Poach the pears: Cook the pears in boiling water; I added a little sugar to the water, just until they start to get tender, approximately five minutes. Drain, cool slightly. Cut off the bottoms so that they sit flat and are the height of a 9 x 5-inch loaf pan.
- Bread: Preheat oven to 350°F. Lightly grease a 9 x 5-inch loaf pan.
- In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add the water and beat until blended. Stir in the pumpkin, ginger, allspice, cinnamon, and cloves.
- In a medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to the pumpkin mixture and blend just until all ingredients are mixed.
- Lightly dust the pears in flour and place in the prepared loaf pan. Carefully add the pumpkin mixture around the pears. Bake 1 hour in the preheated oven, or until a toothpick comes out clean. Let cool completely before slicing.