Pear Pecan Bread made from Ugly Pears

I bought a bag of sad, truly ugly looking pears for only 20 cents, but I didn’t despair, but created a new paradigm since the only thing was was to prepare some pear bread by peeling it and removing the bad spots with a paring knife. And I still had more pears, which called for a second loaf. Therefore I had a pair of pear breads. Which were  beautiful and tasted incomparable – a true paradox. I used a recipe from Joy of Cooking, but swapped finely ground whole wheat flour for half the flour, and pared down the sugar, which apparently repaired the recipe with healthier ingredients, quite a parable. (There are 11 pear puns in the above paragraph, oops one more there! Did you catch them all?)

ugly pearsWet Ingredients:

3 – 4 ripe pears, grated to make 1 1/2 cups with the juice

1 large egg

1/2 cup olive oil

1 teaspoon vanilla

1 teaspoon finely grated lemon zest from one medium lemon

1 Tb fresh lemon juice, squeezed from the same lemon

Dry Ingredients:

3/4 cup finely ground whole wheat flour (also known as white whole wheat flour)

3/4 cup white all purpose flour

1 Tb ground flax seeds

1/2 cup sugar

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1 cup chopped pecans

Topping:

1 Tb Demura sugar (coarsely ground sugar)

1 tsp cinnamon

pear bread loaf

Directions:

Preheat oven to 350*

Break pecans into small pieces. I used the blade of the food processor and pulsed a few times. Fill up 1 cup of broken pecans and set aside.

Peel pears and cut away the core and any bad parts. Grate to make 1 1/2 cups. I used the grater attachment for my food processor to grate the pears. measure grated pears and set aside.

Mix egg, olive oil, vanilla, lemon zest and juice with the food processor blade, Add grated pear and mix again. Sift together dry ingredients in a medium bowl. Fold in dry ingredients until somewhat mixed in. Add pecans and fold until just mixed.

Spray a loaf pan with nonstick spray. Pour in batter. Mix the Demura sugar with 1/2 teaspoon cinnamon in a small bowl, then sprinkle evenly over the top.

Bake for 1 hour and 10 minutes, until a toothpick comes out clean. Let cool on a rack for 10 minutes, then remove from the pan and let cool on the rack until you can’t wait any longer.

 

 

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