Pear and Rosemary Bread

Ingredients

• 1 ½ sticks unsalted butter at room temperature plus butter for greasing pans
• 4 cups all-purpose flour plus flour for pans
• 1 ½ tablespoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 5 medium-size ripe pears, peeled and cored
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh rosemary leaves
• ¾ cup plus 1 tablespoon sugar
• 3 eggs
• 2 sprigs fresh rosemary

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    368 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 57 grams carbohydrates; 3 grams dietary fiber; 20 grams sugars; 6 grams protein; 76 milligrams cholesterol; 306 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 loaves

Preparation

1. Preheat oven to 350 degrees. Butter and flour two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans .
2. Sift flour, baking powder, baking soda and salt together and set aside.
3. Chop the pears and process them to a smooth puree with the lemon juice in a food processor or a blender. You should have about two cups of pear puree. Chop the rosemary leaves and mix with the pears.
4. Beat the butter and three-fourths cup sugar together until creamy. Beat in the eggs one at a time. The mixture may look slightly curdled. Stir in the pear puree alternately with the flour mixture, mixing only until all the flour is blended in.
5. Spread the batter in the two pans, place in the oven and bake 20 minutes. Dip each sprig of rosemary in water, then in the remaining tablespoon of sugar and place a sprig on top of each loaf. Continue baking another 35 to 40 minutes, until the bread is nicely browned. Allow the loaves to cool in the pans for 15 minutes, then remove them from the pans to finish cooling on racks. Wrap cooled loaves in plastic and allow to rest overnight.