PEAR BREAD I
This bread is great lightly toasted for breakfast or anytime!
Provided by ANGIEGAIL
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 20
Number Of Ingredients 11
Steps:
- In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl.
- In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans.
- Bake in a preheated 325 degree F (165 degrees C) oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 38 g, Cholesterol 27.9 mg, Fat 13.1 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 1.7 g, Sodium 196.4 mg, Sugar 22 g
PEAR-CHOCOLATE-PECAN QUICK BREAD WITH CHOCOLATE GLAZE
Mix shredded pears, chocolate chips and toasted pecans into this batter and bake up a moist loaf that's covered with a chocolate glaze.
Provided by Food Network Kitchen
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the chocolate chips and pecans and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded pears. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- Whisk together the confectioners' sugar, cocoa, milk, vanilla extract and salt in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
CHOCOLATE PEAR BREAD
This rich chocolate quick bread studded with sweet pears is easy to make, moist, and delicious. Plus it's a good source of fiber and calcium.
Provided by Jessica
Categories Dessert
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat oven to bake at 350 degrees F. Grease a loaf pan with cooking spray and set aside.
- In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon.
- In a small mixing bowl, whisk together eggs, vanilla, and oil until smooth. Add the yogurt and whisk again until smooth.
- Make a well in the dry ingredients and gradually mix in the wet ingredients. Do not overmix. Fold in the chopped pears. Batter will be thick.
- Pour batter into greased loaf pan and make a row of the sliced pears down the center of the loaf. Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
- Remove from oven and rest for about 10 minutes. Run a knife around the edges of the loaf and turn cake onto a wire rack to let cool completely.
Nutrition Facts : Calories 171 calories, ServingSize 15 Servings
CHOCOLATE-PEAR TEA BREAD RECIPE - (4.2/5)
Provided by DreiFromBK
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C. Lightly butter a (9 X 5 X 3 loaf pan. Line the bottom with parchment paper. Sift together the plain flour, baking powder and salt. Reserve. With an electric beater, whisk the butter and brown sugar until smooth and fluffy, about 3 minutes. Beat in eggs one by one, followed by vanilla extract and applesauce On low speed beat in the flour mix. Fold in the chopped pear and chocolate chips with a spatula, and transfer batter to prepared tin. Even out the top and bake for about an hour until tester inserted into the centre of the loaf comes out clean. Let it cool in pan for ten minutes. Then gently invert onto cooling rack and remove parchment paper. Gently turn right side up and leave to cool completely before slicing {we couldn't resist it of course!}
CHOCOLATE-PEAR TEA BREAD
Make and share this Chocolate-Pear Tea Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat the oven to 350°.
- Lightly butter a 9 x 5 x 3 inch loaf pan.
- Line the bottom of the pan with parchment paper or waxed paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and brown sugar with an electric mixer set on high speed until light and fluffy, about 3 minutes.
- One at a time, beat in the eggs, scraping down the sides of the bowl as needed.
- Mix in the applesauce and vanilla.
- With the mixer on low, gradually beat in the flour mixture; mix just until smooth, scraping down the bowl as needed.
- Fold in the pears and chocolate chips.
- Spread the batter in the prepared pan.
- Bake until a pick inserted in the center of the cake comes out clean, about 1 hour.
- Let cool in pan on a wire rack for 10 minutes.
- Invert the cake onto the rack and unmold.
- Remove the paper, turn the loaf right side up, and let cool completely.
Nutrition Facts : Calories 358, Fat 15.5, SaturatedFat 9.2, Cholesterol 61.6, Sodium 295.2, Carbohydrate 53.7, Fiber 3.2, Sugar 29.9, Protein 4.5
GLAZED CHOCOLATE TEA BREAD
From Carver, Massachusetts, Dorothy Bateman reveals, "Applesauce is the secret ingredient that makes this cake-like loaf so moist. It's a success whenever I serve it."
Provided by Taste of Home
Time 1h15m
Yield 1 loaf.
Number Of Ingredients 17
Steps:
- In a bowl, combine applesauce, shortening, eggs, water and sugar; beat on low speed for 30 seconds. Combine dry ingredients; add to applesauce mixture. Beat on low for 30 seconds. Beat on high for 2-1/2 minutes, scraping bowl occasionally. Fold in the chocolate chips and nuts. Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; drizzle over bread.
Nutrition Facts : Calories 239 calories, Fat 10g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 104mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
FRESH PEAR BREAD
When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.-Linda Patrick, Houston, Texas
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each)
Number Of Ingredients 12
Steps:
- In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 168 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE TEA BREAD
I got this recipe from my sister in law years ago. The flavors of chocolate, banana, and chocolate chips makes for a nice tea bread. It is Moist and flavorful too.
Provided by michEgan
Categories Quick Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Mix butter and sugar till fluffy.
- Add eggs.
- Beat til well blended.
- Mix dry ingredients, flour, cocoa,soda,salt,cinnamon.
- set side.
- To butter mixture, add banana, sour cream and the vanilla.
- Now mix in the dry ingredients.
- Fold in the nuts and chocolate chips.
- Pour into a greased bread pan.
- Bake 350 degrees for 55 minutes or till done.
Nutrition Facts : Calories 3561.7, Fat 195.6, SaturatedFat 97, Cholesterol 717.6, Sodium 4463.7, Carbohydrate 441.9, Fiber 40.7, Sugar 268.1, Protein 59.1
CHOCOLATE PEAR CAKE
Steps:
- Pre-heat oven to 350 F (180 C). Grease and flour a 9 inch cake pan.
- In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt.
- In a small bowl mix together the yogurt and milk until combined, set aside.
- Peel, core and slice the pears.
- In a large bowl beat on medium speed the eggs, vanilla and sugar until light and fluffy, approximately 5 minutes. Then slowly add the vegetable oil and beat to combine.
- Alternately add the dry ingredients with the yogurt mixture. Beat to combine, approximately one minute.
- Pour into the prepared pan, top with pear slices (sliced side down). Sprinkle with mini chocolate chips. Bake for approximately 45 minutes or until toothpick comes out clean. Let cool then dust with powdered / icing sugar before serving. Enjoy!
Nutrition Facts : Calories 234 kcal, Carbohydrate 38 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 33 mg, Sodium 47 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
LEMON-GLAZED CARDAMOM PEAR TEA BREAD
Steps:
- Preheat the oven to 350 degrees. Grease one 9 1/2-by-5 1/2-inch loaf pan or three 5 1/4-by-3 1/2-inch loaf pans.
- To make the bread, combine the oil, pears, egg, lemon peel and milk in a small bowl. In a mixing bowl, stir together the flour, sugar, baking powder, salt and cardamom seeds. Fold in the pear mixture until the dry ingredients are moistened. Stir in the nuts. Spoon the dough into the prepared pan or pans. Bake 55 to 60 minutes for a large loaf or 35 to 45 minutes for smaller loaves, or until they test done. Remove from the pan and cook on a rack.
- While the bread bakes, stir together the glaze ingredients. Spoon the glaze over the still-warm bread. Continue to cool.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 20 grams, TransFat 0 grams
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