Bartlett Pear Quick Bread

As much as I love the sight of seasonal Bartlett pears, the reality of summer slowly slipping away is beginning to set in.

Bartlett pears are by far my favourite and each year we take the opportunity to enjoy them to their fullest while fresh and delicious. Last week the fragrant aroma and sweet taste was captured in a batch of pear jam, the jars now stored in the pantry ready to sweeten up the winter months.

Although I already have a good recipe for pear quick bread this recipe looked a little different and interesting enough to give a try.  It  turned out to be another great recipe  added to my pear recipe file.  I had a feeling it was going to be good!

Easy to put together, moist and flavourful.  The light dusting of cinnamon sugar lining the pan gives the crust a sweet crisp texture that is quite enjoyable.

You don’t want to miss trying this one!

Bartlett Pear Quick Bread

cinnamon sugar  *see note

1-3/4 cups cake flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/8 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 cup plus 2 tablespoons butter, softened

2/3 cup sugar

2 eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1-1/2 medium pears, peeled, cored and finely chopped

1. Grease a large loaf pan with butter, line bottom with a rectangle of parchment and grease the top of the parchment as well.
2. Sprinkle cinnamon sugar into the pan, and coat the buttered surface. Shake out the excess. Set aside.
3. Preheat the oven to 350º.
4. In a medium bowl, stir together the cake flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.
5. In a separate bowl, beat together the butter and sugar until light and fluffy.
6. Beat in the eggs, one at a time, mixing well after each addition.
7. Beat in the vanilla and sour cream, mixing just until blended.
8. Gradually stir in the flour mixture until well combined.
9. Peel, core and finely chop pears, fold into batter using a rubber spatula.
10. Bake for 45 to 65 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes.
11. Run a knife or spatula around the outside edge of the loaf and carefully invert onto a cooling rack.

Grease a large loaf pan with butter, line bottom with a rectangle of parchment and grease the top of the parchment as well.
Sprinkle cinnamon sugar into the pan and coat the buttered surface. Shake out the excess. Set aside.

In a medium bowl, sift together the cake flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.

Measure out 1/4 cup plus 2 tablespoons of softened butter and 2/3 cups sugar into a bowl.

Beat until light and fluffy, add eggs one at a time until well blended.

Beat in sour cream and vanilla.

Gradually stir in the flour mixture until well combined.

Peel, core and finely chop pears then…

…fold into batter using a rubber spatula.

Bake for 45 to 65 minutes or until a toothpick inserted into the center comes out clean. Cool  in the pan for 15 minutes.
Run a knife or spatula around the outside edge of the loaf and carefully invert onto a cooling rack.

Yes those are authentic leaves from our pear tree but we haven’t seen a pear yet!

Notes, Tips and Suggestions

• Next time will substitute whole wheat cake and pastry flour for the white.
• I used 1 large pear instead of 1 1/2 medium pears.
• *Cinnamon Sugar: thoroughly combine 1/4 cup granulated sugar with 1 tablespoon ground cinnamon. Use extra for cinnamon toast.
• Use one of the following loaf pan sizes.
  

  8 1/2 x 4 1/2 x 2 1/2 inches	6 cups	21 cm x 11 cm x 6 cm
  9 x 5 x 3 inches	8 cups	23 cm x 13 cm x 8 cm

More favourite pear recipes…

Crumble Top Pear Loaf

http://someoneinthekitchen.blogspot.com/search?q=pears

http://someoneinthekitchen.blogspot.com/2013/10/bartlett-pear-scones-with-maple-pear.html

http://someoneinthekitchen.blogspot.com/2013/09/bartlett-pear-bundt-cake_20.html

Pear and Cranberry Squares