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 reminds me of this easy recipe for cherry bread. This bread 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.
If you have extra pecans and want to know exactly what to do with them, make this recipe for pecan praline sauce. Oh so good!
Quick breads are easy to make and you’ll find so many occasions for which quick breads are perfect! Brunch, breakfast, afternoon tea, and dessert to name a few. Try recipes for praline apple bread, lemon poppy seed bread, and peach oat 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.
Serving Size:1 slice
Amount Per Serving: Calories: 176 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 23mg Sodium: 177mg Carbohydrates: 22g Fiber: 2g Sugar: 8g Protein: 3g
Pear and Almond Muffins by Basic N Delicious
Pear and Cherry Sourdough Bread by Karen’s Kitchen Stories
Pear and Walnut Sticky Buns by Kudos Kitchen by Renee
Pear, Banana, and Quinoa Muffins by Rhubarb and Honey
Pear Cranberry Sticky Buns by Cake Duchess
Pear Streusel Sweet Rolls by Try Anything Once Culinary
Raspberry Pear Pecan Quick Bread by A Baker’s House
Savory Pear Flatbread with Gorgonzola by Culinary Adventures with Camilla
Sour Cream Pear Bread by That Skinny Chick Can Bake
Spiced Buttermilk Poached Pear Bread by girlichef
Turkish Pear Coffee Bread by A Shaggy Dough Story
TwelveLoaves runs smoothly with the help of our bakers. A big thanks to Camilla of Culinary Adventures with Camilla for hosting our event!
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef.