The inspiration for this recipe came from some gorgeous, uber-ripe Bartlett pears I found last week at the farmer's market. At first thought I would make Kenya some pear puree or just slice them for a snack, but then I remembered I had some canned organic pumpkin at home and wondered if that combination would work. I've never seen pumpkin-pear bread, 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.
- agave nectar (Sohgave! Amber) - 1/4 cup
- butter - 1/4 cup
- pumpkin puree - 1/2 cup (preferably organic)
- pear - 1 ripe, peeled and mashed (or 1/2 cup if puree)
- eggs - 2 large
- all purpose flour - 2 cups
- baking powder - 2 teaspoons
- cinnamon - 1 teaspoon
- ginger - 1/2 teaspoon
- baking soda - 1/2 teaspoon
- salt - 1/2 teaspoon
- nutmeg - 1/2 teaspoon
- Preheat oven to 350 degrees
- Cream the butter and agave 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 1 hour 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
©2009: Recipes are the property of Catherine McCord and can be used only by written permission.