Pear Bread

What surprised me most about this bread was how moist the pears made it, even more so than banana bread. I discovered this recipe in Joanna Gaines' cookbook, and I appreciate her recipes because she is a home cook and her methods are easy for home cooks to follow.

Ingredients

Nonstick baking spray

(optional)

1½ pounds ripe Bosc pears

(about 4)

1 cup packed light brown sugar

12 tablespoons (1/2 sticks)

unsalted butter, melted

and cooled, plus softened

butter for serving

2 large eggs, beaten

1½ teaspoons pure vanilla

extract

1/4 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon kosher salt

½ cup walnuts, chopped

1 to 2 tablespoons turbinado

sugar, as needed

Directions

1. Preheat the oven to 350°F. Spray an 8 x 8-inch pan with nonstick baking spray or line it with parchment paper.

2. Peel, core, and roughly chop the pears, then place them in a food processor or blender and puree until smooth, making approximately 2 cups of puree.

3. In a stand mixer fitted with the paddle attachment (or in a large bowl with an electric mixer), beat the brown sugar, melted butter, eggs, and vanilla on medium speed until well blended, about 30 seconds. Add the pear puree and mix until combined, another 30 seconds.

4. In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat until just combined, 1 minute. Add the walnuts and mix until combined, 15 seconds.

5. Pour the batter into the prepared pan and spread out evenly with a spatula.

Evenly sprinkle the top of the batter with the turbinado sugar. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

6. Let cool for 20 minutes. Serve warm or at room temperature topped with softened butter.

7. Store in an airtight container at room temperature for up to 2 days.

Makes 12 servings