Description
For breakfast, snacks or dessert, this pear bread looks fancy but it’s easy to make!
Ingredients
- 2 whole Eggs
- 1 cup Sugar
- 1 stick Unsalted Butter, At Room Temperature
- 1 teaspoon Vanilla
- 1 container (7 Oz. Size) Greek Yogurt, Full Fat
- 2 cups All-purpose Flour
- 1 teaspoon Salt
- 1-½ teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Cinnamon
- ¼ teaspoons Ground Ginger
- ⅛ teaspoons Nutmeg
- 2 whole Firm Pears, Peeled And Cored
- Powdered Sugar, Optional For Dusting The Finished Loaf
- 2 whole Eggs
- 1 cup Sugar
- 1 stick Unsalted Butter, At Room Temperature
- 1 teaspoon Vanilla
- 1 container (7 Oz. Size) Greek Yogurt, Full Fat
- 2 cups All-purpose Flour
- 1 teaspoon Salt
- 1-½ teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Cinnamon
- ¼ teaspoons Ground Ginger
- ⅛ teaspoons Nutmeg
- 2 whole Firm Pears, Peeled And Cored
- Powdered Sugar, Optional For Dusting The Finished Loaf
Preparation
Preheat the oven to 350 F.
Using either a stand or hand mixer, add the eggs and sugar to a large bowl and beat together until fully combined. Beat in the butter, vanilla and yogurt.
In a separate bowl, sift together the flour, salt, baking powder, baking soda, cinnamon, ginger and nutmeg. Slowly stir the dry ingredients into the wet until all the flour is incorporated.
Butter and flour a standard size loaf pan (add parchment paper with paper hanging over two sides of the pan for easy removal) and pour in the batter.
Slice each peeled and cored pear into 4 or 5 vertical slices and insert the slices evenly into the batter in the pan. The pears will stand because the batter is thick. The goal is to have a pear slice in each loaf slice.
Bake for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean. Dust with powdered sugar before serving.
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