Wow! You’ve Got to Try This—Poached Pear Bread

December 19, 2013 | By | Comments (23)

We have a beautiful idea to share with you, one that’s downright stunning. Poached Pear Bread combines sweet fruit and tender quick bread together in one pan. Bring it to the table and get ready for the oohs and ahhs. Slice in to reveal the lovely pear inside, and brace yourself for applause! The bread is remarkably easy to make, we promise—watch our how-to video and see how it’s done.

Poached Pear Bread

Photo: Randy Mayor

Poached Pear Bread
For this recipe, we use our Maple-Stout Quick Bread batter, whose flavors we absolutely love with the pears. But you can try any quick bread recipe you like; just know that you’ll probably need to bake it longer—about 5 or 10 additional minutes. After poaching the pears, don’t toss out the poaching liquid. It’s infused with a lovely pear essence and would be great in cocktails, drizzled on pound cake, or stirred into Greek yogurt. For more flavor in the pears, you can add cinnamon sticks or star anise to the poaching liquid.

Hands-on: 25 min. Total: 1 hr. 45 min.

Ingredients

4          cups water
2          cups granulated sugar
3          small whole Bosc pears
1 1/2   teaspoons all-purpose flour
7.88     ounces all-purpose flour (about 1 3/4 cups)
1          teaspoon baking soda
1/2       teaspoon baking powder
1/2       teaspoon salt
6          tablespoons butter, softened
3/4       cup packed dark brown sugar
2          large eggs
1/2       teaspoon vanilla extract
1/2       cup stout beer (such as Guinness)
1/2       cup fat-free sour cream
1/4       cup maple syrup
Baking spray with flour (such as Baker’s Joy)

Preparation

1. Preheat oven to 350°.

2. Bring 4 cups water and granulated sugar to a boil in a medium saucepan. Add pears; reduce heat to medium, and cook at a medium-low boil for 5 minutes or just until pears start to soften. Remove pears from pan; cool slightly. Trim bottom off each pear so that it is about the height of a 9 x 5–inch loaf pan. Lightly brush 11/2 teaspoons flour over bottom 2/3 of each pear.

3. Weigh or lightly spoon 7.88 ounces (about 1 3/4 cups) flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt, stirring well with a whisk. Place butter and brown sugar in a large bowl; beat with a mixer at high speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine beer, sour cream, and syrup, stirring well with a whisk. Beating at low speed, add flour mixture and beer mixture alternately to the butter mixture, beginning and ending with flour mixture; beat just until combined.

4. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Arrange pears in pan, pressing into batter. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.

SERVES 14 (serving size: 1 slice)

CALORIES 198; FAT 5.7g (sat 3.3g, mono 1.6g, poly 0.4g); PROTEIN 3g; CARB 34.1g; FIBER 1.4g; CHOL 40mg; IRON 1mg; SODIUM 254mg; CALC 37mg

COMMENTS

  1. KAREN MANASCO

    Made it, ate it, loved it! Found the cooking time was a little long for my oven, as five minutes prior to the timer ending, the cake was very done. Not burnt, or overcooked, but the next one, I will decrease the time.

    Came out beautiful. Use a sharp knife to cut the cake, and use care when transferring a slice to a serving plate.

    A recipe to print and keep! Thank you!

    April 2, 2014 at 2:14 pm
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  10. Jodi L

    I had to try this recipe. I used the maple stout bread, which was really nice – not too sweet. My pears were quite large, so when I cut into it, it was like eating a pear with a little bit of bread around it. Kind of weird. I would do this again, but I would cut up the pears in large chunks and mix in the batter. You wouldn’t get the WOW presentation, but I think it would taste better – or use 2 smaller pears.

    January 27, 2014 at 8:11 pm
  11. Diana

    I made this great recipe with a cinnamon-streusel quick bread and also topped it with chopped walnuts. It was a big hit!

    January 20, 2014 at 12:13 pm
  12. Our Kitchen Inventionss

    Interesting…this was a bread that was featured in Better Homes and Gardens magazine…guess I was shocked to then see iftin Cooking Light as an “idea by Michelle Klug”. Seems it should have been attibuted to BHG and their recipe from a few months back and been given credit for where the “idea” came from.

    January 20, 2014 at 9:19 am
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  15. Brandee

    I made this tonight. Although it seemed very easy especially since the maple stout was a “quick” bread. Yes there were more dishes dirtied than I expected. But once in the oven it smelled incredible. My pears must have been larger because when the timer went off the batter had overflowed a bit. Looked just like the picture! I was worried about how to remove the bread from the pan but I did it. Came back an hour later to cut the bread and it completely fell apart! So bummed about the presentation but it tasted great! So maybe I will make a bread pudding style dessert out of the chunks?

    January 5, 2014 at 10:18 pm
  16. Julie britt

    I made this! It was great! I only had 2 pears ,so I used an apple in the middle. – worked great! very moist and flavorful. I cut my pears in half and cored them and the apple. I also Baer it in a glass bread pan. It was done in the 50 min. Will definitely be making again!

    January 4, 2014 at 7:58 pm
  17. Lee Ann

    How are you supposed to get the bread out without breaking it?

    January 4, 2014 at 12:06 pm
  18. Liz

    This might be a silly question, but…
    How easy was it to EAT? Is one expected to eat the core if you happen to get that piece – or do you not serve that part?

    January 3, 2014 at 8:26 pm
  19. Diane

    Did not seem “remarkably easy” to make unless you compare it to yeast bread. Poaching the pears, then separately mixing dry, wet and butter steps makes for 3 bowls and a pot to
    wash as well. It’s in the oven now, smells great.

    January 1, 2014 at 12:50 pm
  20. Patti Ann Stacy

    I plan on trying this recipe, but in your video it didn’t look like your oven racks were centered and the bread looked too brown. The picture in your magazine looked much better!

    December 31, 2013 at 8:44 pm
  21. Eileen Wolters

    magazine article has INCORRECT baking time listed…states bake an additional5-10 min or until bread tests done!!!

    December 29, 2013 at 1:58 pm
    • Cheri

      Article is basing addl time on Maple-Stout recipe which states 43 mins so with Pears add an addl 5-10 mins is about 50 min as stated above.

      December 30, 2013 at 4:14 pm
  22. Sue Jorgenson

    Seems to me that at 200 calories per slice, this recipe needs its own makeover. Looks delish, though.

    December 29, 2013 at 1:37 am

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