Description
This Pear Cardamom Bread is a moist and flavorful loaf that combines ripe pears with warm ground cardamom for a delightful twist on traditional quick bread. Perfect for breakfast or an afternoon snack, it offers a lovely balance of sweet fruit and aromatic spice.
Ingredients
Scale
Fruit
- 2 medium ripe pears, peeled, cored, and diced
Dry Ingredients
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon ground cardamom
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup (150 grams) sugar
Wet Ingredients
- 2 large eggs
- 1/2 cup (115 grams) unsalted butter, melted and slightly cooled
Instructions
- Prepare the Pears: Peel, core, and dice the ripe pears into small chunks to ensure they distribute evenly throughout the bread.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, ground cardamom, baking powder, and salt. Whisk together to evenly distribute the leavening and spices.
- Mix Wet Ingredients: In a separate bowl, beat the eggs and add the sugar. Mix well until the sugar is mostly dissolved. Then stir in the melted and slightly cooled unsalted butter.
- Combine Wet and Dry: Gently stir the wet ingredients into the dry ingredients just until combined, being careful not to overmix to keep the bread tender.
- Fold in Pears: Carefully fold the diced pears into the batter, distributing them evenly without breaking them up.
- Bake: Pour the batter into a prepared loaf pan. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use ripe but firm pears to avoid excess moisture that can make the bread soggy.
- You can substitute cardamom with cinnamon or nutmeg for a different spice profile.
- Ensure the melted butter is cooled slightly before mixing with eggs to prevent curdling.
- Store the bread wrapped at room temperature for up to 3 days or freeze for longer storage.
