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Pear Bread

Pear Bread
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Yield: Makes 1 dozen.

The inn serves this creation warm, topped with butter and maple syrup. –The Bakers, Stone Ridge, New York

Ingredients:

  • 1/2 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 small, ripe pears (about 3/4 pound)
  • 2 eggs
  • 2/3 cup sugar
  • 1/4 cup milk
  • 1 tablespoon grated orange peel
  • 1 tablespoon unsalted butter, melted

Instructions:

Preheat oven to 375°F. Chill 12 brioche molds or a 12 cup muffin tin in the freezer. Sift the whole-wheat and all-purpose flours together with the baking powder and salt onto a sheet of waxed paper. Set aside. Peel and core the pears and cut into a fine dice. Set aside. In a large bowl beat the eggs and sugar until they are light and lemon colored. (Use a mixer at high speed.) With the mixer at low speed beat in the milk. Gradually stir in the sifted dry ingredients until the batter becomes smooth and creamy. Add the orange peel and diced pears and gently stir just enough to distribute them evenly throughout the batter. Remove the molds from the freezer and brush with the melted butter. Fill the molds with batter. Bake 30 minutes or until a toothpick inserted in the center comes out clean.
Updated Monday, October 26th, 2009
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