Description
This Pear Cardamom Bread is a fragrant and moist quick bread featuring ripe pears and warm ground cardamom. The tender crumb is enhanced by the spice and natural sweetness of the pears, making it a perfect treat for breakfast or an afternoon snack.
Ingredients
Scale
Main Ingredients
- 2 medium ripe pears, peeled, cored, and diced
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon ground cardamom
- 3/4 cup (150 grams) sugar
- 2 large eggs
- 1/2 cup (115 grams) unsalted butter, melted and slightly cooled
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Prepare Pears: Peel, core, and dice the ripe pears into small pieces, setting them aside for later use in the batter.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, ground cardamom, baking powder, and salt. Stir well to evenly distribute the ingredients.
- Mix Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Add the sugar and mix until it dissolves completely. Then stir in the melted and slightly cooled unsalted butter until the mixture is smooth.
- Combine Wet and Dry: Pour the wet mixture into the bowl of dry ingredients. Gently stir to combine without overmixing, ensuring a tender crumb.
- Fold in Pears: Carefully fold the diced pears into the batter, distributing them evenly throughout the mixture.
- Bake: Pour the batter into a prepared loaf pan (greased or lined). Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure pears are ripe and juicy for the best flavor and moisture.
- Do not overmix the batter to keep the bread tender.
- Test doneness with a toothpick; if it comes out clean, bread is ready.
- Store leftovers wrapped in foil or airtight container to keep fresh.
- Ground cardamom can be adjusted up or down for more or less spice according to preference.
