Pear and apple bread

Pear and Apple Bread Pudding: the delicious dessert recipe from Lake Como

• Stale bread 180 g (1 ¾ cups)
• Milk 400 ml (1 ¾ cups) • 49 kcal
• Granulated sugar 50 g (1/4 cup)
• Butter 40 g (1/5 cup) • 717 kcal
• Raisins 30 g
• Flour type 00 2 tbsp
• Egg 1 • 130 kcal
• corn flour 1 tbsp
• Apple 1
• pear 1
• Lemon zest
• Fresh rosemary

Calories refers to 100 gr of product

Pear and apple bread pudding is a typical dessert of the Lombardy tradition, in Italy. Considered in the past as «panettone cake of the poor», it is a recipe with humble origins, made with poor ingredients and created to recycle stale bread. Once rehydrated in milk, it is mixed with eggs, sugar, a pinch of flour and fresh and dried fruit, which will keep it soft and pleasantly moist. Adding butter flakes and fresh rosemary just before baking will make it fragrant and golden on the surface. Quick and easy to make, let’s find out how to prepare pear and apple bread pudding by following our recipe step by step and enjoy it as a genuine snack or as a delicious dessert.

How to make Pear and Apple Bread Pudding

Break up stale bread with your hands, trying to get rather small pieces, and collect it in a large bowl (1).

Add warm milk (2) and then mix, making sure the bread is perfectly soaked. Let it rest for half an hour, then mash everything with a fork.

Pour in the sugar and the lemon zest, finely chopped (3), and mix well. Incorporate the egg and finally the flours.

Add the raisins, soaked in water and well squeezed, and finally the apple and pear, peeled and cut into cubes (4).

Pour the mixture into a 22 cm diameter mold, lined with a sheet of parchment paper (5), and level well.

Spread the rosemary needles and the flaked butter on the surface (6).

Bake it in a static oven at 180 degrees C for about an hour. After the cooking time will be elapsed, remove pear and apple bread pudding from the oven (7) and let it cool completely.

Take it out of the mold and serve it at room temperature (8).

How to store Pear and Apple Bread Pudding

Pear and apple bread pudding can be stored under a glass bell jar or in a special airtight container for at least 3-4 days at room temperature.

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Pear bread: an easy and delicious recipe

• Eggs 2 large • 130 kcal
• Powdered white sugar 3/4 cup
• Vegetable Oil 1/4 cup
• Vanilla Extract 1 tsp
• Refined flour 1 1/2 cups
• Baking powder 1 tsp • 156 kcal
• Cinnamon powder 1 tsp
• Baking soda 1/2 tsp
• Salt 1/2 tsp • 1 kcal
• Pears 2 medium sized, peeled and finely chopped
• Lemon juice 1 tsp
• Walnuts 1/2 cup, roughly chopped
• Full fat milk 2 tbsps (optional)
• For greasing the baking dish
• Butter 1/4 tsp • 717 kcal

Calories refers to 100 gr of product

The world seems truly wonderful if you are lazing around on a cold winter evening beside a slice of delicious pear bread while sipping on some piping hot coffee. Being my family favorite, I often treat my little one to a generous slice of this yummy pear bread which, by the way, is a great way to incorporate tremendously nutritious fruit and nuts in to your kid’s meal platter!

The diverse textures of this cake will create a food party in your mouth with each bite. So, expect to savor some crunch from walnuts, pulpy pear bits, subtle flavors from cinnamon, vanilla and lemon, on your palette besides the soft cakey sponge… Sounds incredible, isn’t it?

So, wait no more just gather the kitchen essentials and enjoy this easy preparation in less than an hour’s time!!

Directions

Preheat the oven to 225 degrees C and prepare a loaf tin by lightly greasing it with butter inside the entire tin. Break the eggs in to a large bowl. Add the powdered sugar, oil, vanilla to eggs and whisk everything until well combined and fluffy in consistency. In another bowl, add flour, baking powder, cinnamon powder, baking soda, salt and mix everything until well blended.

In yet another bowl, toss the chopped pear with walnuts and lemon juice nicely. Add the flour mixture in to the egg mixture and whisk it well until combined. Stir the pear mixture in to the cake batter and mix everything again until the mixture is well combined.

Transfer the batter in to the prepared baking dish and bake it at 200 degrees C for about 30 to 35 minutes or until the cake is cooked at the center. Slice and enjoy!

You may also choose to not peel the pears and bake them along with the pear skin. You may also grate the pears if you do not prefer chunky bits of pear in your cake slice. Instead of greasing the baking dish you may alternatively line the baking dish with a butter paper or an aluminum foil. You may also use an electric blender to blend the ingredients instead of using a ladle or a spatula. Move your hand or gadget blade in one direction only while mixing the ingredients. Make sure there are no egg shells present along with the broken whole eggs. You may replace vanilla extract with vanilla essence a well in similar quantities. If required, you may use low fat milk instead of full fat milk. Do not over mix the cake batter.

Nutrition Facts

Nutritional information (per serving): 227 Calories, 10.9g Total fat (1.3g Saturated fat, 4.8g Polyunsaturated fat, 4.2g Monounsaturated fat), 37.9mg Cholesterol, 245.2mg Sodium, 111.2mg Potassium, 29.1g Total carbohydrates (1.9g Dietary fiber, 12.6g Sugars), 4.3g Protein

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Pear Bread

Published on September 8, 2021

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Pear Bread is a moist fruit-filled quick bread recipe naturally sweet and full of flavor with fresh pears, cinnamon, vanilla, and almonds.

Banana Bread is one of the most well known and easy Quick Bread Recipes, but you can make a tasty breakfast bread with practically any fruit just as easily!

PEAR BREAD

When it comes to late summer fruit desserts, there is one fruit that you are probably missing out on! Pears are ripest in the late summer, right along with berries and peaches, and become incredibly sweet and juicy. If you don’t bake with pears often (or ever) this fresh pear recipe is one you need to try. The ripe pears add a level of natural sweetness and moisture that makes this tender, quick bread so delicious. It’s sure to be a new favorite breakfast and dessert.

Pear Bread is just as easy make as other fruit quick breads, like Apple Bread, with a few subtle changes that make all the difference. This Pear Bread recipe is made with extra cinnamon, a flavor that tastes amazing with fresh pears. The lemon juice helps tenderize the pears as they bake so it’s extra moist, and the almonds finish it off.

This rustic Pear Bread can be made at the peak of the season, around late summer to early October, and saved for later. A prepared loaf of Pear Bread can be frozen for up to 9 months, so right when your bread is running out, it will be time for fresh pear season again. It makes a special, unexpected fruit bread to gift during the holidays too!

Let the pear taste shine in this simple fruit bread and enjoy with a cup of coffee, or serve with a little butter and a sprinkle of cinnamon sugar or confectioner’s sugar. Transform this delicious Pear Bread from breakfast to dessert by topping with Cream Cheese Frosting or a drizzle of Salted Caramel Sauce. Try a scoop of Vanilla Ice Cream on a warm slice of Pear Bread for a cozy late summer dessert.

OTHER DELICIOUS QUICK BREAD RECIPES

Cinnamon Swirl Bread

Zucchini Bread

Pumpkin Bread

Easy Banana Bread (No Mixer!)

Tips for Making Pear Bread

• The type of pear you use will effect the flavor of this Pear Bread. We used D’Anjou pears that are mild and sweet. Bosc pears have a spicy sweetness, Asian pears have an almost butterscotch flavor, and Bartlett pears have a floral and full-bodied flavor. Try different pears to find the one you like best.
• Pat the chopped pears dry and toss in a little cornstarch or flour before adding to the bread batter so that they don’t sink to the bottom.
• You can use frozen or canned pears in place of the fresh pears. For frozen pears, just chop and add without thawing. For canned pears, drain and rinse off any sugary syrup before chopping and adding.
• Make next-level good Roasted Pear Bread and roast the pears before you add them. Toss chopped pears in 2 tablespoons melted butter and 1 teaspoon vanilla and bake at 400 degrees until golden, about 15 minutes.

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VARIATIONS ON PEAR BREAD

• Almonds: For extra nutty and earthier flavor, toast the almonds in a dry skillet over medium heat until fragrant before adding. Instead of almonds, you can use pecans, walnuts, or hazelnuts in your bread.
• Buttermilk: Make this Pear Bread extra moist and rich by using buttermilk instead of whole milk. To make your own buttermilk, replace 1 tablespoon milk with white vinegar and let stand for 15 minutes at room temperature before using. You could also swap in sour cream or plain Greek yogurt for the whole milk.
• Spices: Swap out half the cinnamon with an apple pie spice blend, Pumpkin Pie Spice blend, or other baking spices like ground nutmeg or ground ginger. A ground ginger and fresh ginger combination would make a delicious Ginger Pear Bread.
• Streusel Topping: Make Pear Bread with Oatmeal Streusel topping. Combine ½ cup rolled oats, ½ cup brown sugar, ½ cup all-purpose flour, and 4 tablespoons cold butter with a fork until a crumble forms. Sprinkle evenly on top of bread batter before baking and cook as usual.
• Butter: Replace the vegetable oil with melted butter for a buttery Pear Bread. For a healthy Pear Bread, you can use applesauce or mashed banana instead of the vegetable oil.
• Apple: Turn this into Apple and Pear Bread by swapping half the pears with peeled and diced apples like Granny Smith, Jonagold, or Fuji apples. Try stone fruit or berries like plums, peaches, blueberries, or strawberries too.
• Pear Muffins: Line a 12 cup muffin tin with paper liners or grease really well. Divide Pear Bread batter between muffin cups evenly, filling about 2/3 full, and bake for 18-22 minutes until golden. Muffins are done when an inserted toothpick comes out clean with moist crumbs.

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