Bartlett Pear MuffinsSmall nuggets of ripe pear are a surprise in either bite-sized or full size muffins. Wonderful with fresh pear butter! You can also use mini muffin pans and bake at 425 degrees for 15 minutes.
Ingredients
Mix pears and nuts into flour mixture. Gently stir milk mixture into dry ingredients. Batter should be lumpy, not smooth. Do not over mix.
Spray muffin pans with nonstick spray. Fill muffin cups ⅔ full. Bake for 20 to 25 minutes, until tops are browned. Remove from pan immediately and serve warm.
Ingredients
- 2 cups all purpose flour
- ½ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 egg, beaten
- ¼ cup melted butter, cooled
- Zest of 1 lemon
- 1 cup diced Bartlett USA Pears (about 2 medium pears)
- ½ cup chopped walnuts or pecans
Mix pears and nuts into flour mixture. Gently stir milk mixture into dry ingredients. Batter should be lumpy, not smooth. Do not over mix.
Spray muffin pans with nonstick spray. Fill muffin cups ⅔ full. Bake for 20 to 25 minutes, until tops are browned. Remove from pan immediately and serve warm.
Bosc Pear Bread and Maple Walnut Butter
This moist, dense tea bread is filled with nuggets of ripe Bosc pears and topped with pears and honey glaze. Offer Maple Walnut Butter to top slices. Anjou pears may also be used in place of Bosc.
Ingredients
Spoon the mixture into the prepared loaf pan. Arrange pear slices on top and sprinkle with chopped walnuts. Bake 50–60 minutes or until a fork inserted in the middle comes clean. Cool 15 minutes before removing from pan. Brush with honey, if desired. Serve with Maple Walnut Butter.
yield: 1 loaf
For butter: In a small saucepan, boil syrup with whole cinnamon stick 8–10 minutes until the syrup has reached soft ball stage. Remove from heat and remove the cinnamon. Whisk in butter until opaque and thickened. Stir in walnuts. Chill to firm.
yield: Makes approximately 1 ½ cups
This moist, dense tea bread is filled with nuggets of ripe Bosc pears and topped with pears and honey glaze. Offer Maple Walnut Butter to top slices. Anjou pears may also be used in place of Bosc.
Ingredients
- Bosc Pear Bread
- 2 eggs
- ¾ cup canola oil
- 1 cup sugar
- 1 teaspoon vanilla
- 1 Bosc USA Pear, cored and grated
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup walnuts, chopped
- 1 Bosc USA Pear, cored and sliced for top garnish
- ½ cup walnuts, chopped for garnish
- ¼ cup honey for glaze, if desired
- Maple Walnut Butter
- 1 cup maple syrup
- 1 cinnamon stick
- 1 ½ sticks butter, melted
- ½ cup walnuts, chopped
Spoon the mixture into the prepared loaf pan. Arrange pear slices on top and sprinkle with chopped walnuts. Bake 50–60 minutes or until a fork inserted in the middle comes clean. Cool 15 minutes before removing from pan. Brush with honey, if desired. Serve with Maple Walnut Butter.
yield: 1 loaf
For butter: In a small saucepan, boil syrup with whole cinnamon stick 8–10 minutes until the syrup has reached soft ball stage. Remove from heat and remove the cinnamon. Whisk in butter until opaque and thickened. Stir in walnuts. Chill to firm.
yield: Makes approximately 1 ½ cups
Gingered Green Anjou Bread LoafGinger brings a zing to this pear bread. Keep a loaf on the counter for breakfast and give the other to a friend or colleague!
Ingredients
In a large bowl, mix pears with sugar, oil, ginger, and eggs. Stir in baking powder, flour, and salt until well blended. Pour batter in prepared pans. Bake for 45 minutes or until toothpick inserted into the center comes out clean. Let bread cool for 10 minutes before removing from pans.
yield: Makes two loaves
Ingredients
- 4 green Anjou USA Pears, cored, peeled, and chopped
- 1 ¼ cups sugar
- ½ cup vegetable oil
- 1 tablespoon fresh ginger root, finely chopped
- 3 eggs
- 3 ½ teaspoons baking powder
- 2 ½ cups flour
- 1 teaspoon salt
In a large bowl, mix pears with sugar, oil, ginger, and eggs. Stir in baking powder, flour, and salt until well blended. Pour batter in prepared pans. Bake for 45 minutes or until toothpick inserted into the center comes out clean. Let bread cool for 10 minutes before removing from pans.
yield: Makes two loaves
Pear-Cranberry BunsServe these pear-cranberry buns filled with holiday spirit with breakfast, as a dinner roll to compliment the holiday turkey, or as fragrant and festive appetizer to welcome guests making holiday calls.
Ingredients
yield: 16 buns
Ingredients
- 1 package (13 ¾ ounces) hot roll mix
- 1 to 2 fresh Anjou or Bosc USA Pears
- ½ cup chopped fresh or frozen cranberries
- ½ cup sugar
- 1 teaspoon cinnamon
yield: 16 buns
Pear Granola BreadUnpeeled, grated pears add flavor and moistness to this nutritious bread. It’s great served with butter or cream cheese with a luncheon salad or for a simple dessert. Or toast it for a breakfast treat. For variation, add chopped walnuts, flaked coconut, nutmeg, or cardamom to the batter.
Ingredients
Cream butter with brown sugar. Add eggs. Beat well. Stir in grated pears. Sift flour, baking powder, baking soda, and salt and add alternately with combined buttermilk and lemon peel. Stir in granola and raisins. Turn into greased and floured 9 x 5 x 3-inch pan.
Top with sliced, reserved pears. Spoon crunchy topping over the batter and bake 1 hour at 350 degrees. Cool 10 minutes, remove from pan.
For crunchy topping: Mix butter with flour and sugar until crumbly. Stir in granola.
yield: Makes 1 (9-inch) loaf
Ingredients
- Bread
- 2 ripe USA Pears
- ½ cup butter or margarine
- ¾ cup brown sugar
- 2 eggs
- 2 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- ¼ cup buttermilk
- 1 teaspoon grated lemon peel
- 1 cup granola
- ⅓ cup raisins
- Crunchy Topping
- 1 tablespoon butter
- 1 tablespoon flour
- 2 tablespoons sugar
- ¼ cup granola
Cream butter with brown sugar. Add eggs. Beat well. Stir in grated pears. Sift flour, baking powder, baking soda, and salt and add alternately with combined buttermilk and lemon peel. Stir in granola and raisins. Turn into greased and floured 9 x 5 x 3-inch pan.
Top with sliced, reserved pears. Spoon crunchy topping over the batter and bake 1 hour at 350 degrees. Cool 10 minutes, remove from pan.
For crunchy topping: Mix butter with flour and sugar until crumbly. Stir in granola.
yield: Makes 1 (9-inch) loaf
Pear-Carrot-Cranberry MuffinsNourishing muffins that are great for a snack, a weekday breakfast, or even to keep everyone happy on a road trip!
Ingredients
Combine all-purpose and whole wheat flour, sugar, baking soda, salt, and cinnamon. Stir well or sift together if lumpy.
Measure grated pear and carrots into another bowl and add cranberries, nuts, if using, and coconut.
Whisk oil, eggs and vanilla together until slightly lighter in color.
Add wet ingredients to dry, folding in gently until they are completely moistened and well distributed. Scoop batter into muffin liners.
Bake 30 to 35 minutes or until slightly darker around the edges.
preparation time: 20 minutes
bake time: 35 minutes
yield: Makes 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ¾ cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 large firm, ripe USA Pear (about 1-¼ cup grated)
- 1-¾ cups grated carrots
- ½ cup dried cranberries
- ½ cup toasted walnuts, coarsely chopped (optional)
- ½ cup unsweetened coconut
- ⅔ cup vegetable oil
- 3 eggs
- 1 teaspoon vanillla
Combine all-purpose and whole wheat flour, sugar, baking soda, salt, and cinnamon. Stir well or sift together if lumpy.
Measure grated pear and carrots into another bowl and add cranberries, nuts, if using, and coconut.
Whisk oil, eggs and vanilla together until slightly lighter in color.
Add wet ingredients to dry, folding in gently until they are completely moistened and well distributed. Scoop batter into muffin liners.
Bake 30 to 35 minutes or until slightly darker around the edges.
preparation time: 20 minutes
bake time: 35 minutes
yield: Makes 12 muffins