I’ve just received a communiqué from our Backstage Baker – he is currently at Arena Stage in Washington, DC, stage managing John Leguizamo’s “The Other Americans.” [It’s a limited run, only 10/18 – 11/24/2024, so get your tickets soon! Link here.]
He writes: “When autumn arrives and pears are at the Farmer’s Markets, I always love to make Pear Bread. Since we started and ended early on Sunday, Wine and Unwind was brunch-inspired with the Pear Bread and a Sparkling Rose Cava.”
Pear Bread
(adapted from Allrecipes.com)
Ingredients:
3 cups all-purpose flour
1 tablespoon + 1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
2 cups white sugar
2 cups peeled, grated pears
1 cup chopped pecans
3 eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
Directions:
1. Preheat the oven to 325 degree F (165 degrees C). Lightly grease and flour two 8×5-inch loaf pans.
2. Combine flour, cinnamon, salt, baking soda, and baking powder in a large mixing bowl; make a well in the center.
3. Combine grated pears, sugar, pecans, eggs, oil, and vanilla in a separate bowl until well blended; pour into well of dry ingredients and stir until just moistened. Spoon batter into prepared loaf pans.
4. Bake in the preheated oven for 1 hour and 15 minutes. Cool on wire rack before removing from the loaf pans.
The Backstage Baker 