Pear Bread
Serves 12
15 mins prep
40 mins cook
20 mins cool
75 mins total
I used my Mexican Chocolate Banana Bread recipe for inspiration—subbing pears for bananas, omitting the chocolate, and adding brown sugar. This cinnamon spiced bread is super moist thanks to the sour cream, egg, and butter. This pear bread is light and fluffy and delicious when served warm.
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Congratulations!
Save $4 cashback on Forager Project Organic Dairy-free Plain Unsweetened Creamer. Scan QR-code and claim coupon
Peel and chop the pears into medium size chunks.
Using a potato masher, mash peeled ripe pears until smooth.
Preheat oven to 350 degrees F.
Spray an 8x8-inch pan with cooking spray, or line it with parchment paper.
Melt butter and add to mashed pears.
Stir in crema, sugars, salt, beaten egg, and vanilla extract.
In a separate bowl, vigorously whisk together the flour, baking soda, and ground cinnamon.
Add the flour mixture to the pear mixture and stir until just incorporated and then fold in pecans.
Pour the batter into the prepared pan and spread out evenly with a spatula. Evenly sprinkle the top of the batter with the sugar in the raw.
Bake, until batter is set and sides are starting to pull away from pan, and a toothpick inserted into center of bread comes out clean, 35 to 40 minutes.
Allow the bread to cool for 20 minutes. Serve the bread warm or at room temperature.
