Adapted from Nancie McDermott | Southern Cakes | Chronicle Books, 2007
This spice-infused tea bread comes from the kitchen of Mrs. Cornelia Walker Bailey, historian, muse, and guardian angel of Sapelo Island, off the Georgia coast. Mrs. Bailey’s family has lived on Sapelo Island since the year 1806, and her life’s work is keeping their stories and wisdom alive and well. She works through words, telling stories, writing books, and sharing recipes for the food that has fed her ancestors for more than 200 years. This bread comes from The Foods of Georgia’s Barrier Islands: A Gourmet Food Guide to Native American, Geechee and European Influences on the Golden Isles, a book she wrote with Yvonne J. Grovner and William “Doc Bill” Thomas.–Nancie McDermott
LC A Quick Bread with Pedigree Note
Though this quick bread is far from pretentious, it certainly has pedigree–and you don’t need to know its geneology to know this. One taste tells all.
Pear Bread Quick Glance 15 M 1 H, 30 M Makes 2 9-by-5-inch loaf pans or one 10-inch tube pan 4.8/5 - 4 reviews Print Recipe
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IngredientsUSMetric For the pear bread 3 cups all-purpose flour, plus more for the pan(s) 1 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon table salt 1 tablespoon ground cinnamon 1 cup chopped walnuts 1 1/2 sticks unsalted butter, room temperature, or 3/4 cup vegetable oil (6 oz), plus more for the pan(s) 3 large eggs, lightly beaten 2 cups granulated sugar 2 cups peeled and finely grated ripe but firm pears 2 teaspoons vanilla extract Confectioners' sugar (optional) For the buttermilk glaze 1/2 cup buttermilk (either low-fat or full-fat) 1/2 cup granulated sugar 1/4 cup unsalted butter (2 oz) 1 1/2 teaspoons cornstarch or all-purpose flour 1/4 teaspoon baking soda 1 teaspoon vanilla extract Directions Make the pear bread 1. Heat the oven to 350°F (175°C). Lightly butter and flour a 10-inch tube pan or two 9-by-5-inch loaf pans. 2. In a large bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Scoop out about 1/4 cup of the flour mixture, dump it in a small bowl, and toss in the chopped walnuts. 3. In a medium bowl, combine the butter or oil, eggs, granulated sugar, grated pear, nuts, and vanilla, and stir to mix everything well. Scrape the pear mixture into the flour mixture and stir just until the flour disappears and the batter is evenly moistened. 4. Quickly and gently scrape the batter into the prepared pan(s) and bake at 350°F (175°C) for 60 to 70 minutes, or until the bread is handsomely browned and firm on top and a toothpick inserted in the center comes out clean. 5. Cool the pear bread in the pan(s) on a wire rack or on a folded kitchen towel for about 10 minutes. Then turn it out onto a plate or the wire rack to cool completely, top side up. 6. Serve as is, sprinkle with confectioners’ sugar, or ice with the Buttermilk Glaze. Make the buttermilk glaze (optional) 7. In a medium saucepan over medium heat, combine the buttermilk, confectioners’ sugar, butter, cornstarch, and baking soda. Bring to a gentle boil. 8. Immediately remove the pan from the heat, stir well, and cool to room temperature. Stir in the vanilla and then set the glaze aside to cool slightly. Glaze the pear bread (optional) 9. Spoon the Buttermilk Glaze over the warm cake and let it cool completely prior to slicing. Originally published June 10, 2007. Show Nutrition #Southern #Breads #Fruit #Breakfast #Shower