This pear bread truly lets the fruit flavour shine through, offering just a slight touch of cinnamon spice. Pears and vanilla pair well by complementing each others’ delicate aromas. We’ve enjoyed this delicious bread several times over the last couple of months and I plan on making it regularly, as I now prefer it to banana bread.
Though it is an ideal way to use up overripe pears, the recipe works just as beautifully with canned pears from the pantry. It’s also a flexible and forgiving recipe. You can add an extra half cup of pears if you like, and your flour can be gluten free or not, thanks to the binding power of eggs and oats and a bit of flax seed.
The natural caramel colour in the glaze came from using raw unrefined sugar, which I ground to a powder in my coffee grinder. Feel free to use icing sugar (confectioners sugar) though, which will yield a whiter glaze. Any way you make it, a slice of this nutty, moist bread is perfect when paired with a hot drink, such as tea, hot chocolate, or cider. Those of you who love coffee shall have to give me a report on how it tastes alongside your favourite brew.
Very Vanilla Pear Bread
- 1 cup pears, cored, peeled and diced (or use 1 400 mL can of pears, drained)
- 1 cup oat flour
- 1/2 cup light buckwheat flour (or whole wheat flour if gluten is okay)
- 1 teaspoon baking powder (I use aluminum-free)
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2/3 cup raw sugar, coconut palm sugar, or light brown sugar
- 1/3 cup unsweetened applesauce
- 1 tablespoon ground flaxseed, optional (but recommended for gluten-free)
- 2 large eggs
- 1/2 cup coconut oil or butter, melted
- 1 tablespoon pure vanilla extract
- 1 cup pecans or walnuts
- 1/2 cup raw sugar, processed until fine, or 1/2 cup icing sugar
- 1/8 teaspoon vanilla extract
- 1 Tablespoon almond milk or other milk
- In a medium bowl, mix together flours, baking powder, baking soda, salt, and cinnamon.
- In another bowl, blend together sugar, butter or oil, eggs, applesauce, flaxseed, and vanilla.
- Add dry mixture to wet mixture and stir until no lumps remain. Fold in nuts and pears.
- Preheat oven to 350 degrees F (180 C). Lightly grease a 9×5-inch loaf pan or line with greased parchment. Pour batter into pan and bake for 45 to 50 minutes, until middle tests done.
- Let loaf cool. Whisk the fine sugar or icing sugar together with almond milk and vanilla until smooth. Add more liquid or fine sugar until glaze reaches the desired consistency. Drizzle vanilla glaze over bread.
Adapted from Fun and Food Cafe
Also sharing this at Savoring Saturdays.