SPICED- PEAR CHERRY BREAD
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BREAD:
6 ounce package dried tart cherries, snipped
3 cups all-purpose flour, divided
1 Tbs baking powder
1¼ tsp ground allspice
1 tsp salt
3 large eggs
1¾ cups granulated sugar
¾ cup canola or vegetable oil
1/3 cup milk or pear nectar
2 tsp vanilla extract
29 ounce can pear halves, drained and finely chopped
1½ cups chopped walnuts or almonds, toasted
SPICED CREAM CHEESE BUTTER:
Two 3-ounce packages cream cheese, softened
¼ cup butter, softened
1 tsp vanilla extract
¼ tsp ground allspice
1¼ cups powdered sugar
1. Preheat oven to 350°F. Grease the bottom and ½-inch up the sides of two 8×4x2-inch or 9×5x3-inch loaf pans; line bottom of pans with waxed paper or parchment paper. Set aside.
2. In a small bowl, toss together cherries and 1 Tbsp. of the flour; set aside.
3. In a large bowl, combine the remaining flour, the baking powder, allspice and salt. Make a well in center of flour mixture; set aside.
4. In a medium bowl, beat eggs with a fork; stir in sugar, oil, milk or pear nectar, and vanilla. Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in cherry mixture, chopped pears and nuts.
5. Spoon batter evenly into prepared pans. Bake smaller loaf pans for 60 to 65 minutes or larger pans for 55 to 60 minutes or until a wooden toothpick inserted near the centers comes out clean.
6. Cool in pans on wire racks for 10 minutes. Remove from pans. Remove waxed paper or parchment paper. Cool completely on wire racks. Wrap and store overnight before slicing. If desired, serve with Spiced Cream Cheese Butter.
7. Prepare Spiced Cream Cheese Butter: Combine cream cheese, butter, vanilla and allspice. Beat until fluffy. Add powdered sugar; beat well.
Yield: 2 loaves
Recipe Source: Holiday Baking 2005
Cooking Tips
*You may choose to make one loaf and use the remaining batter to make muffins.
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