Chocolate-Pear Tea Bread

In 'Tate's Bake Shop: Baking for Friends' by Kathleen King

• Ready In: 1 hr 30 mins
• Serves: 10

Ingredients

• 1 3⁄4 cups unbleached all-purpose flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 8  tablespoons salted butter, at room temperature
• 3⁄4 cup  firmly packed dark brown sugar
• 2  large eggs, at room temperature
• 1⁄2 cup applesauce
• 2  teaspoons pure vanilla extract
• 2  pears, peeled, cored, and diced (Anjou pears, about 2 cups)
• 1  cup  semi-sweet chocolate chips (or chunks)

Directions

1. Position an oven rack in the center of the oven and preheat the oven to 350°.
2. Lightly butter a 9 x 5 x 3 inch loaf pan.
3. Line the bottom of the pan with parchment paper or waxed paper.
4. In a bowl, whisk together the flour, baking powder, and salt.
5. In a large bowl, beat the butter and brown sugar with an electric mixer set on high speed until light and fluffy, about 3 minutes.
6. One at a time, beat in the eggs, scraping down the sides of the bowl as needed.
7. Mix in the applesauce and vanilla.
8. With the mixer on low, gradually beat in the flour mixture; mix just until smooth, scraping down the bowl as needed.
9. Fold in the pears and chocolate chips.
10. Spread the batter in the prepared pan.
11. Bake until a pick inserted in the center of the cake comes out clean, about 1 hour.
12. Let cool in pan on a wire rack for 10 minutes.
13. Invert the cake onto the rack and unmold.
14. Remove the paper, turn the loaf right side up, and let cool completely.