Recipe Chocolate Pear Tea Bread

CHOCOLATE PEAR BREAD

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.

CHOCOLATE-PEAR TEA BREAD

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.

CHOCOLATE-PEAR TEA BREAD RECIPE - (4.2/5)

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!}

FRESH PEAR BREAD

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.

CHOCOLATE TEA BREAD

Steps:

• Preheat oven to 350.
• Grease and flour (I just use Pam) 2 loaf pans.
• In a large mixer bowl, combine flour, sugar, applesauce, cocoa powder, butter, water, eggs, baking soda, salt and vanilla.
• Beat at low speed 3 minutes, scraping bowl occasionally.
• Beat in pecans and chocolate chips.
• Pour into baking pans.
• Bake 45 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire racks 10 minutes.
• Remove if desired.
• Cool breads completely.

PEAR-CHOCOLATE-PECAN QUICK BREAD WITH CHOCOLATE GLAZE

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.