A sweet buttery glaze generously poured over toasted pecans giving it the perfect sweet crunch to each and every bite of the most delicate breakfast pear-bread. You’ll almost forget you’re having breakfast.
Okay, it’s about to get real hectic here but I’m going to try my hardest to keep you all engaged. Haven’t gotten a clue as to what I’m talking about? Well, it’s about that time again. Probably the worst time of the year as I’ll be relocating. I’m really hoping that while currently searching for a new apartment and having to move right smack in between two major holidays, this does not force me to push the blog to the back burner.
I remember doing this last year and feeling terrible making so few Fall and Winter recipes. As a food blogger you always want to stay on top of what’s in season and to stay up to date with holiday trends even if this means I have to create recipes a month in advance just to be on the safe side. With that said, don’t be surprised if you begin to see cranberry, gingerbread and all things Christmas soon here on URBAN BAKES. The way I see it, if it’s not posted here, then it’s probably in boxes and then you may not ever see it at all. Plus, I think I have some cute Christmas-y things so I would really love to be able to finally share it with you.
Pear Bread before glaze poured on top.
On a lighter note, I think so far I’ve been pretty good in keeping up with this current season. And if you haven’t noticed yet, I made a Fall Flavors tab on the left sidebar for quick access to all of my Fall desserts. Click the photo and take a peak. I’m sure you’ll find more sweet and savory treats for you to indulge.
Now THIS bread. May I remind you, I’m all for quick breads. I would love to be able to dive right into yeast bread making but this is a skill I’m still trying to succeed. Until then, have a slice of this deliciously, tender, moist bread with chunks of pear inside! To top it off, the best part is the praline. Perhaps the most EASIEST praline you could ever make, is added.
If you don’t know what praline is, it’s basically nuts and sugar boiled together. Kind of like a candy when dried and hardened. In this case, the praline is slightly different in the process. The pecans are first toasted to enhance the nutty aroma and flavor, then it’s added to bake with the bread batter. Once the bread is set to cool, boil butter and brown sugar until the sugar is completely melted. This will create a sweet buttery caramel-like glaze that you’ll pour over the pecans of the bread and Voila! The praline is made.
Delicious! You have to try it.Print
- 1 1/2 cups chopped pecans
- 8 oz sour cream
- 1 cup granulated sugar
- 2 eggs
- 1 tablespoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 medium pears, peeled and chopped
- 1/2 cup unsalted butter
- 1/2 cup packed light brown sugar
- Heat oven to 350 degrees F. In a 9×5-inch pan, coat the interior bottom and sides with baking spray; set aside.
- Place pecans in a shallow pan and toast for 5 minutes; stir and toast for an additional 5 minutes; set aside to cool.
- In a large bowl using an electric mixer, beat sour cream, granulated sugar, eggs and vanilla until just combined. Whisk in flour, baking powder, baking soda and salt until no visible dry flour pockets remain. Stir in 1/2 cup toasted pecans and chopped pears.
- Pour batter into pan. Lightly press remaining 1 cup pecans on top of batter.
- Bake for 1 hour or until toothpick inserted in multiple areas in the center of the loaf comes out clean. NOTE: be sure to test several areas to avoid accidently confusing doneness by inserting toothpick into a chopped pear.
- Cool bread in pan for 15 minutes; remove and transfer to cooling rack.
- Meanwhile, in a small saucepan over medium heat, melt butter. Stir in brown sugar and allow to boil for 1 minute; stir constantly. Remove from heat and continue to whisk until glaze is uniform in consistency and appears frothy.
- Pour glaze over bread and allow it to set for about 30 minutes. Slice and ENJOY!
Praline Pear Bread recipe was adapted from (p. 22) Praline Apple Bread of Betty Crocker Pocket cookbook, Fall Baking.