We're no strangers to sweet breads around here. I have more banana bread recipes than I care to count, and while Mark is not a big banana bread fan (weird!) he can scarf down pumpkin bread and zucchini bread with the best of them. But pear bread? I had never heard of such a thing, and frankly, while I've never really disliked pears, my general attitude toward them has been one of apathy. Mark on the other hand, is simply gaga over pears. I've often thought there's probably some dark Freudian symbolism in my fondness for bananas and his obsession with pears, but I digress.
So anyway, I spotted this recipe awhile back, but didn't get around to making it until last week. Gracious me! Pear bread has definitely captured a new spot in my permanent recipe collection, and I anticipate many batches of this being made throughout the years. It's similar to the more cakey banana bread recipes in my repertoire (the recipe is actually adapted from Southern Cakes, which explains a lot), but while I've often accused pears of being bland and boring, in this recipe they take on a sophisticated subtlety that just made me swoon. Deb swears this bread gets better and better with time, peaking at about day five, but seeing as how we had devoured every last crumb by day two, I can't really say much about that.
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I've never made pear bread before! I might have to try that. I did try to make a bread with jam in it recently, and that was a bit of a flop. This might redeem me a little :)
ReplyDeleteOh, that pear bread looks DELICIOUS. That's right on that quick breads and spice cakes taste better and better in the days right after they are baked, but we never make it past Day 2 of maturation, either!
ReplyDeleteThere's also something magical that happens to the flavor of fresh-baked sugar cookies and ginger cookies if you put them in the freezer for a few days before serving... That, I have no scientific explanation for either -- only ample firsthand tastebud experience that tells me it's true!