Autumn Spice Anjou Pear Bread
This Autumn Spice Anjou Pear Bread is a delightful treat that captures the essence of fall in every slice. Bursting with chunks of ripe, juicy d' Anjou pears, this bread is wonderfully moist and fragrant, making it perfect for cozying up on a chilly day. While baking, the warm spices of cinnamon, ginger, and cloves permeate the air, creating a comforting atmosphere that invites everyone to gather around. With its rich flavors and inviting texture, this bread is a perfect accompaniment to a warm cup of tea or coffee. Additionally, the flavors deepen and enhance the next day, making it an excellent option for breakfast or snacking throughout the week.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
light brown sugar
2 cups (packed)
vegetable oil
1 cup
molasses
1/4 cup
eggs
3 (large)
salt
1 1/4 teaspoons
baking soda
1 teaspoon
ground cinnamon
1 1/2 teaspoons
ground ginger
1 1/2 teaspoons
ground cloves
3/4 teaspoon
ground allspice
1/4 teaspoon
d' Anjou pears
4 (peeled, cored, and thinly sliced)
all-purpose flour
3 cups
Instructions
1
Preheat your oven to 350°F (325°F if using a convection oven).
2
Grease two large (9x5-inch) loaf pans generously with vegetable oil or butter, ensuring that all surfaces are well-coated to prevent sticking. For added protection, line the bottoms with greased wax paper, allowing extra paper to hang over the sides for easy removal.
3
In a large mixing bowl, combine the light brown sugar, vegetable oil, molasses, and eggs. Whisk until well blended.
4
Incorporate the salt, baking soda, ground cinnamon, ground ginger, ground cloves, and ground allspice into the mixture, stirring until fully combined.
5
Fold in the thinly sliced pears, ensuring they are evenly coated with the batter. Carefully stir in the all-purpose flour, mixing just until there are no visible dry spots.
6
Divide the batter evenly between the prepared loaf pans, smoothing the tops with a spatula.
7
Bake in the preheated oven for 50-65 minutes, or until a toothpick inserted into the center comes out clean (typically around 60 minutes).
8
Once baked, allow the loaves to cool in the pans for about ten minutes. Carefully remove them from the pans and place them on a wire rack to cool completely before slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Autumn Spice Anjou Pear Bread?
Autumn Spice Anjou Pear Bread is a moist, fragrant quick bread filled with chunks of ripe d' Anjou pears and warm spices like cinnamon, ginger, and cloves.
What type of pears are best for this bread?
This recipe specifically calls for four d' Anjou pears, which provide a juicy and sweet flavor profile.
Do I need to peel the pears before adding them to the batter?
Yes, the pears should be peeled, cored, and thinly sliced for the best texture in the bread.
At what temperature should I bake the pear bread?
The oven should be preheated to 350°F for standard ovens, or 325°F if you are using a convection oven.
How many loaves does this recipe yield?
This recipe makes two large loaves using 9x5-inch loaf pans.
How long does it take to bake Autumn Spice Anjou Pear Bread?
The loaves typically bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean.
What spices give this bread its autumn flavor?
The warm flavor comes from a blend of ground cinnamon, ground ginger, ground cloves, and ground allspice.
How do I prevent the bread from sticking to the pan?
Grease the loaf pans generously with vegetable oil or butter. For extra security, line the bottoms with greased wax paper.
Can I use white sugar instead of brown sugar?
The recipe calls for light brown sugar to provide moisture and a deep molasses-like sweetness, so white sugar may alter the texture.
What is the role of molasses in this recipe?
Molasses adds a rich depth of flavor and contributes to the bread's characteristic moist crumb.
How many eggs are required?
You will need three large eggs for this recipe.
What type of flour is recommended?
The recipe specifies 3 cups of all-purpose flour.
When should I add the flour to the mixture?
The flour should be stirred in carefully after you have already folded the sliced pears into the wet spice mixture.
How long should the bread cool before being removed from the pan?
Let the loaves cool in the pans for about ten minutes before transferring them to a wire rack.
Does the flavor of the bread change over time?
Yes, the flavors deepen and enhance by the next day, making it even better for breakfast or snacking.
What should I serve with this pear bread?
It pairs perfectly with a warm cup of tea or coffee.
How much vegetable oil is used in the batter?
The recipe uses 1 cup of vegetable oil.
What is the preparation for the brown sugar?
The 2 cups of light brown sugar should be packed when measuring.
Does the recipe use baking powder or baking soda?
This recipe uses 1 teaspoon of baking soda as the leavening agent.
How should I mix the final batter?
Mix just until there are no visible dry spots; overmixing can make the bread tough.
Is salt included in the ingredients?
Yes, 1 1/4 teaspoons of salt are included to balance the sweetness.
What size pans are used for this recipe?
The recipe requires two 9x5-inch loaf pans.
Should the pears be mashed or sliced?
The pears should be thinly sliced so that you get chunks of fruit in every bite.
Can I use butter for the fat in the batter instead of oil?
The recipe specifically calls for vegetable oil, which helps keep the bread moist for several days.
How do I know the bread is fully cooled?
The bread is fully cooled when it no longer feels warm to the touch after resting on a wire rack.
Is this recipe considered a dessert or a snack?
It is versatile and can be served as a dessert, a snack, or even a breakfast item.
How many ingredients are in this recipe in total?
There are a total of 12 ingredients in the Autumn Spice Anjou Pear Bread.
What category of food does this recipe fall into?
This recipe is categorized as a quick bread, specifically a spiced fruit bread.
Why is it recommended to use wax paper?
Wax paper allows for easy removal by providing a non-stick surface and handles to lift the bread out of the pan.
Can this bread be made in a single pan?
The recipe is designed for two 9x5-inch loaf pans; using a single pan would likely result in an undercooked center or overflowing batter.