Pear and Rosemary Bread
- Total Time
- 1 hour 30 minutes plus overnight cooling
- Rating
- Comments
- Read comments
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Ingredients
- 1½sticks unsalted butter at room temperature plus butter for greasing pans
- 4cups all-purpose flour plus flour for pans
- 1½tablespoons baking powder
- ½teaspoon baking soda
- ½teaspoon salt
- 5medium-size ripe pears, peeled and cored
- 2tablespoons fresh lemon juice
- 1tablespoon fresh rosemary leaves
- ¾cup plus 1 tablespoon sugar
- 3eggs
- 2sprigs fresh rosemary
Nutritional analysis per serving (16 servings)
278 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 3 grams dietary fiber; 16 grams sugars; 5 grams protein; 228 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Butter and flour two 8½-by-4½-by-2½-inch loaf pans .
- Step 2
Sift flour, baking powder, baking soda and salt together and set aside.
- Step 3
Chop the pears and process them to a smooth puree with the lemon juice in a food processor or a blender. You should have about two cups of pear puree. Chop the rosemary leaves and mix with the pears.
- Step 4
Beat the butter and three-fourths cup sugar together until creamy. Beat in the eggs one at a time. The mixture may look slightly curdled. Stir in the pear puree alternately with the flour mixture, mixing only until all the flour is blended in.
- Step 5
Spread the batter in the two pans, place in the oven and bake 20 minutes. Dip each sprig of rosemary in water, then in the remaining tablespoon of sugar and place a sprig on top of each loaf. Continue baking another 35 to 40 minutes, until the bread is nicely browned. Allow the loaves to cool in the pans for 15 minutes, then remove them from the pans to finish cooling on racks. Wrap cooled loaves in plastic and allow to rest overnight.
Private Notes
Comments
This bread turned out really lovely: it has a subtle and delicate flavor difficult to describe. I used Bosc pears. A refreshing change from zucchini, banana, and pumpkin bread.
I tried this before the overnight rest and after, and both times it was equally boring. And a rather complicated process for such a boring tea loaf. And to add insult to injury, now I have two of them! I added an extra tablespoon of lemon juice, rosewater and honey for flavor, and increased the sugar to 1 cup, but it's still completely featureless. How bland must it be without those additions? Nice texture though.
I've made this several times and love the subtle flavor of the pears and rosemary. But I think next time I'd add a bit more salt, sugar, and lemon to perk it up a little.
Followed the recipe exactly. Bread baked up beautifully. Flavor is bland—something is lacking. Won’t be making this recipe again.
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