Black Walnut Pear Bread is delicious on it’s own but you know what? It is great when it is sliced as sandwich bread too. There is yeast but there is no kneading. Unique and tasty quick bread.
Before company came last week I needed to make some handy snacks that people could grab at their own whim. Since I love to host and cook I wanted to make something new and something that everyone would ohhhh and ahhhh over. Compliments are always welcome.
I usually flip through cookbooks for inspiration and the process doesn’t take long at all. A quick bread was one of the definites and off to the store I went.
There were the prettiest Bosc pears sitting right in front of the produce aisle. I havn’t had a pear in a million years and I thought they just might make a perfect bread. I was right! Pears, maple syrup and walnuts. Yes!
Black Walnut Pear Bread
- 1/2 cup orange or apple juice
- 1 tablespoon yeast
- 1/2 cup maple syrup
- 2 cups pears, grated (about 2 )
- 2 egg substitutes
- 1/2 cup dairy-free butter, melted
- 1 teaspoon vanilla
- 1/2 cup walnuts, chopped chunky
- 1-1/4 cups all purpose flour
- 3/4 cup whole wheat flour
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon sea salt
- Lightly grease a 9" x 5" loaf pan.
- In a large bowl add the fruit juice and the yeast.
- Let set 5 minutes.
- Add the maple syrup, stir and let set another 5 minutes.
- Add in the grated pears, vegan eggs, vegan butter, vanilla and walnuts.
- Stir to blend.
- Add the rest of the ingredients and mix until just combined.
- Pour into the greased loaf pan.
- Cover and let rise 1 hour.
- Bake at 350° for 50 to 60 minutes.
- Stick a toothpick in the middle and if it comes out clean it is done.
- Remove from the pan and let col on a wire rack.
Package the mixture in rigid sided containers and you can also pack the quick bread in freezer bags. It keeps in the freezer about 6 months.