Description
This moist and flavorful Sour Cream Pear Bread combines the subtle sweetness of ripe Bartlett pears with a blend of warm spices and a tender crumb. Perfect for breakfast or an afternoon snack, this loaf is enriched with sour cream for extra moisture and tenderness, and a hint of cinnamon sugar adds a delightful crust to every slice.
Ingredients
For the Pan:
- Butter, for greasing the pan
- 1 tablespoon cinnamon sugar
Dry Ingredients:
- 1 ¾ cups cake flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
Wet Ingredients:
- ¼ cup and 2 tablespoons butter, softened
- ⅔ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Fruit:
- 1 ½ medium pears, peeled, cored, and finely chopped (Bartlett pears recommended)
Instructions
- Prepare the Pan: Grease a large loaf pan thoroughly. Line the bottom with a rectangle of parchment paper and grease the top of the parchment as well. Sprinkle 1 tablespoon of cinnamon sugar into the pan, tilt and rotate the pan to coat the buttered surface evenly, then shake out any excess cinnamon sugar. Set aside.
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to ensure it’s ready for baking the bread.
- Mix Dry Ingredients: In a medium bowl, combine 1 ¾ cups cake flour, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ⅛ teaspoon salt, ½ teaspoon ground cinnamon, and ½ teaspoon ground ginger. Stir together and set aside.
- Cream Butter and Sugar: In a separate large bowl, beat ¼ cup and 2 tablespoons softened butter with ⅔ cup sugar until the mixture becomes light and fluffy, indicating sufficient aeration.
- Add Eggs: Beat in the eggs, one at a time, mixing well after each addition to ensure even incorporation.
- Add Vanilla and Sour Cream: Stir in 1 teaspoon vanilla extract and ½ cup sour cream, mixing only until just combined to maintain batter tenderness.
- Combine Wet and Dry Mixes: Gradually add the flour mixture into the wet ingredients, stirring gently until just incorporated, avoiding overmixing which can toughen the bread.
- Fold in Pears: Using a rubber spatula, carefully fold in the finely chopped 1 ½ medium pears, ensuring an even distribution without deflating the batter.
- Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 45 to 65 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool in Pan: Remove the bread from the oven and let it cool in the pan for 15 minutes to set.
- Remove from Pan: Run a knife around the edges to loosen the loaf, then carefully invert the bread onto a cooling rack. If the loaf resists, gently tap the bottom and sides of the pan with a knife to release it.
- Cool Completely: Allow the bread to cool completely on the rack before slicing to ensure clean cuts and optimal texture.
Notes
- Using cake flour contributes to a tender crumb in the bread.
- Be careful not to overmix the batter after adding the flour to avoid a dense texture.
- If Bartlett pears are not available, other sweet but firm pears like Anjou or Bosc can be substituted.
- The cinnamon sugar coating in the pan adds a nice crust and subtle sweetness to the bread’s exterior.
- Ensure pears are finely chopped to prevent large chunks and to distribute moisture evenly throughout the bread.
- Store leftovers wrapped tightly at room temperature for up to 3 days or freeze for longer storage.