October 15th, 2012

Caramelized Pear Streusel Bread

Mmmmm….I could introduce this recipe with nothing else. It says it all.  This bread is delicious and really not at all difficult to make.  Caramelized pears inside the bread with a streusel topping is just what can turn an ordinary day into something better.  This bread is great for gift giving.  It makes three mini loaves, so why not share it with some else?

Caramelized Pear Streusel Bread

Ingredients:

Pears
1 Tbsp butter
1 1/2 cups peeled and diced pears
1 Tbsp brown sugar

Batter
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
1/8 tsp allspice
2/3 cup low-fat buttermilk
1 large egg, lightly beaten
2 Tbsp vegetable oil
1/3 cup brown sugar
1 tsp vanilla extract

Streusel Topping
1/4 cup rolled oats
3 Tbsp brown sugar
1/8 tsp cinnamon
2 Tbsp butter, room temperature

Directions:

Preheat oven to 350°F and place a baking sheet in oven; spray 3 mini (5 3/4″ x 3 3/4″) loaf pans with nonstick spray.

For the pears, melt butter in a large skillet over medium-high heat. Add pears and brown sugar; sauté until tender and golden, about 5 minutes. Remove from heat and set aside.

Whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice in a large bowl. Make a well in the center of the mixture. Combine buttermilk, egg, vegetable oil, brown sugar, and vanilla in a medium bowl; add to flour mixture and stir just until combined. Gently fold in pears.

For the streusel topping, whisk together oats, brown sugar and cinnamon in a small bowl; use a pastry cutter to cut in butter until mixture forms coarse crumbs. Divide batter evenly between loaf pans; top with streusel.

Place pans on preheated baking sheet and bake, rotating pans halfway through, for 23 to 24 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans on a wire rack for 10 minutes, then remove from pans and cool completely. Wrap breads well and store in the refrigerator up to 2 days. Warm before serving.

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*Recipe slightly adapted from tutti-dolci.com

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