Thelma is a former field editor for Taste of Home magazine and has a huge collection of recipes submitted to her from cooks across the USA.
An Easy Recipe for New Bakers
Right out of the oven, apple and pear bread is a real treat, especially if it is served while still warm and spread with butter. However, if you are like me, you don't bake much in the summertime when the weather is hot. Since today was the first day of Fall and I had plenty of pears freshly picked from my pear tree, it was the perfect time to try a new recipe I had concocted.
I was very pleased with the results! The bread crust was nice and crunchy, and the inside was moist and loaded with small chunks of apples and pears. The cinnamon and sugar sprinkled on the top before baking gave it a nice flavor.
The combination of the two fruits is a winner. However, if you don't like the idea of using both, the recipe will work well with just one fruit.
Make several loaves at one time and freeze for future use.
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
- 2 cups apples, cut into small pieces
- 2 cups pears, cut into small pieces
- 1 teaspoon lemon juice
- 3 eggs
- 1 teaspoon vanilla
- 3/4 cup vegetable oil
- 3 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups sugar
- Peel the pears and apples and cut them into small pieces. Having small pieces instead of big chunks will make the bread easier to slice.
- Sprinkle the lemon juice over the fruit and set the bowl aside.
- Put the eggs in a medium-sized bowl and beat with a fork. Doing this makes it easier to distribute the egg evenly when you combine it with the dry ingredients. Add the vanilla and oil to the eggs, and mix well.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, sugar, and cinnamon. Make sure to distribute the cinnamon evenly throughout the other dry ingredients.
- Pour the liquid ingredients into the bowl with the flour mixture. Mix together well which will be a little hard to do as the dough will be stiff. At this point, I mix it all together using my hands like you would if you were kneading regular bread dough.
- Now you are ready to add in the apple and pear pieces. Again, you might need to use your hands instead of a spoon to distribute the fruit throughout the dough. Remember the dough is supposed to be stiff.
- Lastly, put the dough in a bread pan that has been oiled and floured. I prefer to use a spray like Pam with flour in it that is used for treating baking pans. Bake at 350 degrees for 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack.
Topping Choices for Apple Pear Bread
This bread is delicious without a topping but here are some suggestions if you want to dress it up a little:
- Before you put it in the oven to bake, sprinkle a little sugar and cinnamon on top.
- After the bread has cooled, combine powdered sugar with a little water and drizzle on the top. You may have to experiment with the amount of water until you get the consistency you desire.
- When serving the bread, mix together some softened cream cheese and cinnamon and spread on each slice. Use as much cinnamon in the cream cheese as your taste buds dictate.
- Mix together the honey and butter in a bowl and serve with the bread slices. Each person can spread the honey butter on their slice if they desire.
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© 2016 Thelma Raker Coffone
Please Share Your Comments on this Recipe for Apple Pear Bread
Sandy Hale on October 10, 2016:
I love the idea of combining pears and apples in this recipe. I plan on trying this as I have both fruits slice and ready to use in my freezer.
Thelma Raker Coffone (author) from Blue Ridge Mountains, USA on October 07, 2016:
Amy I am so embarrassed! Thank you for telling me about the missing sugar. It is 1 1/2 cups of sugar (I use Splenda instead). I have added to the recipe. Thank you!!!
Amy on October 06, 2016:
How much sugar? It's not listed in the ingredients.
Thelma Raker Coffone (author) from Blue Ridge Mountains, USA on September 26, 2016:
Paintdrips raisins sound like a great addition to this recipe. Next time I bake it, I will add them. Thanks for your comment!
Denise McGill from Fresno CA on September 26, 2016:
I can almost smell it now. Raisins might be a nice addition also.
Penelope Bucket from Seattle area on September 22, 2016: