Meg's Bergamot Pear Bread January 20 2015, 0 Comments

 

This is one of my favourite easy and comforting recipes to make during the colder months. I love how quickly our house fills with smell of fresh citrus and sweet pears, baking in this flavoursome and delicate loaf. The taste of pear is very mild. Just an addition of sweetness to this aromatic bergamot bread. 

DRY INGREDIENTS:

1 1/2 cups organic, fine wholemeal flour (we use Doves Farm)

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt (we use pink Himalayan)

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

WET INGREDIENTS:

6 tablespoons coconut oil, (I think Biona cooking oil works well in this recipe, but feel free to substitute butter or your favourite oil)

1/2 cup dark brown sugar

1/2 cup caster sugar

1 egg and 1 egg white

1 large Comice pear

1 large bergamot 

1 teaspoon vanilla extract with seeds

 

Method:

1. Preheat your oven to 175C (350F)

 

2. Grease your loaf pan

 

3. Sift flour, baking soda, baking powder, salt, cinnamon and ginger into a medium bowl

 

4. Peel your pear. In a small bowl, mash with a fork until all lumps are gone

 

5. In the same small bowl, zest and juice your bergamot. Mix with your mashed pear

 

6. In your stand mixer, cream your coconut oil for about three minutes, until light and fluffy. Be sure to occasionally scrape down the sides of your bowl (you can use a large mixing bowl and hand mixer)

 

7. Add your brown and white sugars to your coconut oil and mix for a few minutes until well combined.

 

8. Add your egg and egg white to your mixer one at a time, beating after each addition until smooth

 

9. Scrape the sides of your bowl, then add half of your flour mixture and mix slowly until just combined

 

10. Add your pear mixture to your batter, mixing until just combined, then gently fold in the rest of your flour mixture until (you guessed it) just combined 

 

11. Pour the batter into your greased loaf pan and bake until dark golden brown, about 40 minutes, or until your cake tester comes out clean and the sides of your bread are pulling away from your tin. 

 

12. Cool your bread in the tin on a wire rack for about 10 minutes, then gently turn it out of the tin and leave upright on your wire rack to cool completely.

Once your bread has cooled, slice and share. This recipes doubles easily, freezes well, can be baked in a muffin or round cake pan and makes a lovely house warming or hostess gift. 

Enjoy a slice for breakfast with a cup of coffee or tea or throw together an incredible dessert by warming a piece in the oven, adding a dollop of coconut yogurt and a drizzle of Dulce de leche.