Pumpkin Pear Bread

Pumpkin Pear Bread is a delightful fall recipe that's not too sweet but absolutely delicious! I’ve never seen Pumpkin Pear Pread, but it sounded like something yummy to eat in the autumn. The pears were so ripe, all I did was peel and mash them before adding to the recipe. If you don’t have ripe pears you could place them next to bananas in a fruit bowl and they will ripen faster. A few larger pieces of pear are add some texture so don’t fret if it’s not fully mashed!

Author: Weelicious

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 12 servings

Calories: 164 kcal per serving

Ingredients

¼ cup - agave nectar or honey
¼ cup - butter
½ cup - pumpkin puree
1 - ripe pear
2 - eggs
2 cups - all purpose flour
2 teaspoons - baking powder
1 tsp - cinnamon
½ tsp - ground ginger
½ tsp - baking soda
½ tsp - kosher salt
½ tsp - nutmeg

Instructions

Preheat oven to 350 degrees.
Cream the butter and agave or honey with a standing or handheld mixer.
Add the pumpkin and pear purees.
Beat in the eggs one at a time.
In a separate bowl sift the flour and remaining ingredients.
Add the flour mixture to the pumpkin mixture a little at a time until combined. Do not overly mix or beat the mixture.
Place in a 6 individual greased loaf pans or in one 9×5 inch greased loaf pan.
Bake for 20 minutes for small loaf pans or 45-50 minutes for single loaf.
Cool for 10 minutes and then run a knife around the loaf pan to help release on to a cooling rack.
Cool and serve.

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