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Pear Bread

by

Yield: Makes 1 loaf

A lovely tea bread that is special enough to be dessert for a picnic. It freezes well so keep an extra loaf on hand for unexpected guests. The Governor’s Inn, Ludlow, Vermont

Ingredients:

  • 1/2 cup sweet butter (1 stick), room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • Pinch nutmeg
  • 1/4 cup buttermilk
  • 1 cup coarsely chopped cored pears (or pureed in food processor or blender)
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts

Instructions:

Cream butter, gradually beat in sugar, and add eggs one at a time, beating after each addition. Combine dry ingredients and add to egg mixture alternately with buttermilk. Stir in pears, vanilla, and nuts. Pour into a greased loaf pan and bake at 350 degrees F for 1 hour. Cool. Slice and serve plain, with Quick Apple Butter (recipe follows), or with cream cheese.

Quick Apple Butter

Ingredients:

  • 2 cups unsweetened applesauce
  • 1/2 cup sugar
  • 1/4 teaspoon ground allspice
  • Pinch each of ginger and cloves

Instructions:

Combine all ingredients in a saucepan, bring to a boil, and simmer 30 minutes. Cool and spread on Pear Bread (or toast). Makes 1-1/2 cups.
Updated Wednesday, March 5th, 2008
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