I got a bundt pan weeeeks ago, but had never used it, which was basically a tragedy. So here’s my first bundt, a tasty pear bread for breakfast. If you’ve got a bundt pan you don’t use nearly enough, you should check out the Food Librarian, she seems to be obsessed with them. (In good way!)
Other than grating the pears, this bread comes together really fast.
Begin by combining the flour, baking soda, baking powder, salt, and cinnamon in a large bowl and mix.
Peel and grate the pears, enough to get 2 cups. It took about 2 1/2 pears for me. Keep in mind when you’re choosing where to grate that this will get juicy. Combine the grated pear, butter, eggs, sugar, and vanilla. Stir to mix well.
Pour the pear mixture into the dry goods and stir until evenly mixed and the flour has just disappeared.
Pour into a greased bundt pan (or two bread pans) and bake until browned and firm on top, and a wooden skewer inserted in the center comes out clean.
Cool the pan for 10 minutes, and then turn out to cool on a wire rack to cool completely. Sprinkle with powdered sugar, or make a glaze by whisking 3 tablespoons buttermilk, a dash of vanilla and 2 cups of confectioners’ sugar together.
Marginally adapted from smitten kitchen.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 3/4 cup butter, softened
- 3 eggs, lightly beaten
- 2 cups sugar
- 2 to 4 firm, ripe pears, depending on size
- 2 teaspoons vanilla extract
Heat your oven to 350°F and lightly grease and flour a bundt pan.
Combine the flour, baking soda, baking powder, salt, and cinnamon in a large mixing bowl, and stir well.
Peel and grate pears to create 2 cups of grated pear. In a medium bowl, combine the butter, eggs, sugar, grated pear, and vanilla, and stir to mix everything well. Scrape the pear mixture into the flour mixture and stir just until the flour disappears and the batter is evenly moistened.
Quickly scrape the batter into the prepared pan and bake at 350°F for 60 to 70 minutes, or until the bread is handsomely browned and firm on top and a wooden skewer inserted in the center comes out clean.
Cool the bread in the pan for 10 minutes, then turn it out onto a plate or a wire rack to cool completely, top side up. Serve it as is, sprinkle it with confectioners sugar or drizzle it with a simple glaze made from whisking 3 tablespoons buttermilk, a dash of vanilla and 2 cups of confectioners’ sugar together.