Welcome to #TwelveLoaves -September: Hosted by Camilla of Culinary Adventures with Camilla. Welcome, fall baking! The month of August was all about baking with fresh, summer herbs. September is all about baking with PEARS! Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread with Pears. Let’s get baking!
I found this recipe from Driscoll’s for a Raspberry Pear Pecan Quick Bread. It was a breeze to make and, like most quick breads, the preparation is short and the baking time is approximately an hour so plan accordingly. There is nothing “quick” about the baking time for “quick breads” but if you are short on time it is easy to turn this bread into muffins which bake in less time. The pears in this case were not necessarily the main flavor but they did serve the purpose of creating a moist bread with a mellow fruity flavor. I thought the nuts were a good complement to the raspberries and pears and they gave a nice crunch of texture. My favorite way to enjoy this bread was slightly toasted with butter added on top. You could switch out the type of berries and nuts to customize this to your favorite flavors.
Raspberry Pear Pecan Quick Bread
- 1 cup all-pupose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 package (6 ounces or 1 1/3 cups) Raspberries
- 2 pears, peeled, cored and grated (2 cups)
- 1/2 cup packed brown sugar
- 2 large eggs, lightly beaten
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- Please click through to Driscoll’s site for the full recipe instructions.
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TwelveLoaves runs smoothly with the help of our bakers. A big thanks to Camilla of Culinary Adventures with Camilla for hosting our event!