Sunday, January 24, 2010

Pear Bread

Pear Bread

My mother is a generous woman who gave us 5 kilograms of Korean pears, or seven pears. We tried to eat them all but two got mushy. So I shredded them up for pear bread.

Pear Bread (Makes two big loaves)

1 cup sweetened dried cranberries
1/2 cup golden rum

1.5 cups of flour
1 Tablespoons ground cinnamon
.5 Tablespoons ground nutmeg
2 teaspoons baking soda
1 teaspoon salt

3 cups shredded pears, juice and all
1 cup brown sugar
2 eggs
2 sticks of butter, melted
1 tablespoon of vanilla

1 cup of walnut halves, toasted and chopped

DIRECTIONS

The night before you make this, put the dried cranberries and rum in a bowl. Ignore it.

The following morning, preheat the oven to 350.

Combine the flour, spices, baking soda and salt together in a medium bowl.

In a larger bowl combine the pears, sugar, eggs, butter and vanilla.

Dump the dry stuff on top of the wet stuff and stir until just combined. Add the cranberries, the reddish liquid the rum has become and the walnuts. Fold until just combined.

Pour into two greased loaf pans and bake for one hour.

It is really moist and a touch grainy from the pears.

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