Pear and Cranberry Loaf

Pears are a surprisingly wonderful addition to baked goods. They deliver a fruity, juicy burst of flavor to everything from breads to cakes.
  • 1-2 fresh firm pears (I used Red D’Anjou/Anjou pears) not peeled
  • 2 tablespoons butter, room temperature
  • 1/3 cup packed brown sugar
  • 1/3 cup honey
  • 1 teaspoon grated orange peel
  • 2 tablespoons fresh orange juice
  • 1 cup water
  • 1 extra large egg white
  • 2 cups all-purpose flour plus extra for dusting pan
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/3 cup dried cranberries
  • 1/3 cup chopped walnuts (optional)
  • nonstick cooking spray
  • Measuring cups
  • Measuring spoons
  • Large mixing bowl
  • Medium bowl
  • Loaf pan
  • Cutting board
  • Sharp knife
1.  Preheat oven 325°F.  Spray all sides and bottom of loaf pan.  Add about 1 tablespoon of flour in pan. Hold it up and tap and rotate it so that the flour coats all surfaces.  To get rid of excess flour, rap the pan upside down over a sink or garbage can.
2.  In medium bowl mix flour, baking soda, salt, cinnamon, and cloves.  Set aside.
3.  Wash pears and cut lengthwise in 4 sections. Cut to the side of the core and turn the pear to cut again, repeating the cuts leaving the core intact.  Cut 1/4 inch slices from half of pear to decorate the top.  Dice remaining pear to measure 1 cup.
4.  In mixing bowl, cream butter and brown sugar.  Add honey, grated peel, orange juice, water and beaten egg white.  Mix well.  Add dry ingredients.  Stir to moisten dry ingredients.  Fold in nuts if desired, cranberries, and diced pears.
5.Turn into loaf pan.  Arrange reserved pear slices on top.  Bake for 1 hour or until bread tests done.  Let stand in pan for 10 minutes.  Turn onto wire rack to cool.

After you enjoy your treat, why not read a good book?





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