Total Time
1hr 25mins
Prep 20 mins
Cook 1 hr 5 mins

A very moist and creamy textured bread by Corby Kummer. Can be frozen for upto a month.

Ingredients Nutrition

Directions

  1. Peel and core the pears. Cut them into quarter pieces.
  2. Puree the quarters in a food processor to get 1 1/4 to 1 1/2 cups.
  3. Center a rack in the middle of an oven preheated to 325°F.
  4. Lightly grease and flour a 9-by-5-inch loaf pan.
  5. Sift together the flour, baking soda and salt into a small bowl; set aside.
  6. In the bowl of an electric mixer on medium speed, combine the butter and sugars until well blended, about 2 minutes.
  7. Reduce the speed to low and add the eggs and vanilla extract, mixing for about 1 minute.
  8. Add the pear puree and yogurt. Mix until combined.
  9. Stop mixing. Sprinkle the ground coffee and cardamom over the batter, then scatter the flour over the top.
  10. Resume at low speed or pulse a few times, and mix until just combined.
  11. Transfer the batter to the loaf pan and bake for about 1 hour 5 mins., or until a toothpick inserted in the center comes out clean.
  12. Cool for 10 minutes in the pan, then invert onto a wire rack and turn right side up on the rack to cool completely.

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