Pear bread

greencreeper · 02-02-2008, 02:52

I'd like to make some pear bread but I can't find a decent recipe. Doing a Google, the top link gives this recipe:

3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
3/4 cup vegetable oil
3 eggs
2 cups white sugar
2 cups peeled shredded pears
1 cup chopped pecans
2 teaspoons vanilla extract

American measurements

AFAIK, 2 cups is about 400g - that's a lot of sugar though!

Any ideas, links or recipes?

AntiSilence · 02-02-2008, 02:53

Quote:

Originally Posted by greencreeper

AFAIK, 2 cups is about 400g - that's a lot of sugar though!

Jamie Oliver will be coming after you if you used 400g of sugar in that! lol

greencreeper · 02-02-2008, 02:56

That's what I was thinking - about a half a bag of sugar!

AntiSilence · 02-02-2008, 03:02

I've never made any pear bread, but I have made a simple Bannock bread. That's pretty nice. Doesn't need sugar either!

greencreeper · 02-02-2008, 03:07

Bannock bread huh. Don't suppose you fling it at an advancing English chap, by any chance?

The amount of sugar has got to be wrong - surely can't put that much in. Put yourself in a coma

I'm thinking of winging it with a banana bread recipe - change bananas for pears

AntiSilence · 02-02-2008, 03:14

LOL @ Coma! Bannock is good because I can make it when out camping in the woods (next camping trip: 23rd Feb). Can't say that I've flung it at anyone yet! LOL

I'm not a fan of pears but I do like bananas, apples, oranges and grapes etc.

But as you say, TOO MUCH SUGAR! You'd be bouncing off the walls! Might as well mix in some Red Bull and grind a few Pro Plus in there as well just for fun!

LOL

Woolly One · 02-02-2008, 11:46

Found this one -

Autumn Pear Bread

2 cups All-purpose Flour

1 cup Sugar

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1/2 teaspoon ground Cinnamon

1/4 teaspoon ground Nutmeg

1/2 cup Butter or Margarine

2 Eggs

1/4 cup Buttermilk

1 teaspoon Vanilla Extract

1 cup finely chopped peeled ripe Pears

Method for "Autumn Pear Bread"

Mix together flour, sugar, baking powder, baking soda, and salt, cinnamon, and nutmeg. With a pastry blender, cut in butter until mixture resembles coarse crumbs. In a smaller bowl, beat eggs, buttermilk, and vanilla. Add to dry ingredients and stir just until moistened. Fold in pears. Spoon into 3 mini loaf pans (5x2 1/2 inches). Bake at 350 degrees for 35-40 minutes or until tests done. Cool in pans 10 minutes, then remove to wire racks to cool completely.

Comments

Preparation time: 15 minutes

Cooking time: 55 minutes

Yields: 3 mini loaves

Still alot of sugar I'm afraid.

Also this converter is quite useful

http://www.e4eureka.co.uk/recipe/weight-conversion.html

Hope this is of some use

**Maggy J** · 02-02-2008, 12:25

Got out my set of Cups..1 cup = 8 oz so yes I reckon that recipe is wrong.It might be okay with one cup of sugar but frankly 3/4 cups of oil seems way too much fat as well.

greencreeper · 02-02-2008, 20:56

It might, given that it's an American recipe, explain why they all weigh so much

My plan is to use this recipe:

http://www.bbc.co.uk/food/recipes/da...ad_72082.shtml

No fruit or bananas, just shredded pears. Add 1 teaspoon of cinnamon and 2 teaspoons of vanilla extract, as per the "dodgy recipe" above. See what happens. D-Day tomorrow

Hom3r · 02-02-2008, 21:10

some recipes here

http://uktv.co.uk/food/search

greencreeper · 04-02-2008, 00:47

Right. Operation Pear Bread - an update...

Pears. I've had pear before, as a tart - very nice. Never handled one though. Lord the juice. I had to roll my sleeves up. Buckets of the stuff. You just wouldn't think it, looking at an unpeeled pear. I chucked in about 450g of shredded pear. Also found about half a bag of mixed nuts from an earlier recipe (savoury one), so I added 100g of nuts. I was worried that the pear juice might make the mixture too runny, and it does have the consistency of porridge. I debated whether to leave out one of the two eggs, but I figured they would be needed for binding, so best left in. Gave it a good stir and it's in the bread maker - bake only, for 1hr.

I'll let you know if I end up with a loaf or very hot porridge

**Maggy J** · 04-02-2008, 01:39

I made Spiced Apricot scones today...yummy.

17 and half weight watchers points for the whole recipe..if you make 12 that is 1 and half points per scone.

8oz SR flour.
1 and half oz low fat spread.
1 and half tablespoons caster sugar.
4 fluid oz of skimmed milk
2 and 3/4 oz of ready to eat dries apricots.
about a teaspoon of mixed spice(you can add more or less if you like).
pinch of salt

Rub fat into flour until it resembles breadcrumbs.Add sugar,salt,apricots and spice and stir to mix.Take a knife make a well(hole) in the flour and add the milk bit by bit mixing with the blade of the knife.Mix until you have a smooth dough.If it's too wet add enough flour to reduce stickiness.Knead for a minute.DO NOT OVER HANDLE the dough.Roll out to 1 inch(any thinner and they won't rise nicely) thickness and using a cutter make about 8-12 scones depending on the size of the cutter.Sprinkle flour on top and place on greased baking tray.

Cook in a preheated oven gas mark 7 for about 10/12 minutes until light brown.Eat warm and they will not keep more than a day.You can freeze them.

17 and half Weight Watchers points for the whole recipe..if you make 12 that is 1 and half points per scone.

Acathla · 04-02-2008, 01:47

If you want a good recipe site I suggest http://allrecipes.com
Have used it for some time now.

greencreeper · 04-02-2008, 02:41

Yeah - it was that site that gave me the recipe in my first post, which I couldn't convert to English and seemed to use rather a lot of sugar!

I forgot the cinnamon and vanilla extract

Still, suppose this is what the creative process is all about. Ancient ancestors no doubt had similar troubles with woolly mammoths

It's been in an hour - the pear bread, not the mammoth - and its not done. This is a bit of a problem because the breadmaker only runs for 90 minutes, maximum. So I've put it on another 30 minutes - just have to hope it's done by then.

[EDIT]

Nope - not done. I think there's too much liquid due to the pears. Slung it in the bin. Not a great loss - inexpensive ingredients. Plus I now know that you can't make pear bread if you live outside America, and that breadmakers are for making bread.

Woolly One · 04-02-2008, 11:55

Sorry that your first attempt didn't go right. Had a few thoughts on this. On your first post, & the recipe that I came up with, there's no mention of yeast (Sorry that I didn't spot that earlier). So I'm assuming that they are flat bread recipes.

I found these two for bread machines. The second recipe isn't specific for pear, but you coud just add that insted of the mixed fruit.

http://www.astray.com/recipes/?show=...20pear%20bread

http://www.users.totalise.co.uk/~big...ead/index.html

Hope that this is of some help - Woolly

P.S. make bread by hand - It's more fun - especially after a bad day at work