How often have you purchased pears and they ripen faster than you can eat them? Well, just like bananas they make a fabulous bread. This pear bread is light and fluffy and delicious when served warm.
Continue to recipe
TOTAL TIME: 1 H 15 MIN
– 1/2 cup unsalted butter, (1 stick), melted – 1 1/2 cups all-purpose flour, plus more for pan – 4 very ripe pears – 1/4 cup crema Mexicana, or sour cream – 1/2 cup granulated sugar – 1/4 cup brown sugar – 1/2 teaspoon salt – 1 large egg – 1 teaspoon pure vanilla extract – 1 teaspoon baking soda – 1/2 teaspoon ground cinnamon – 1/4 cup chopped pecan or walnuts – 1 to 2 tablespoons sugar in the raw, as needed
Step 1 – Peel and chop the pears into medium size chunks.
Step 2 – Using a potato masher, mash peeled ripe pears until smooth.
Step 3 – Preheat oven to 350 degrees F.
Step 4 – Spray an 8x8-inch pan with cooking spray, or line it with parchment paper.
Step 5 – Melt butter and add to mashed pears.
Step 6 – Stir in crema, sugars, salt, beaten egg, and vanilla extract.
Step 7 – Ladle a generous amount of salsa verde over one of the eggs and red sauce over the other.
Step 8 – Add the flour mixture to the pear mixture and stir until just incorporated and then fold in pecans.
Step 9 – Pour the batter into the prepared pan and spread out evenly with a spatula. Evenly sprinkle the top of the batter with the sugar in the raw.
Step 10 – Bake, until batter is set and sides are starting to pull away from pan, and a toothpick inserted into center of bread comes out clean, 35 to 40 minutes.
Step 11 – Allow the bread to cool for 20 minutes. Serve the bread warm or at room temperature.
FIND OUT MORE ABOUT YVETTE