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Bosc Pear Bread with Maple Walnut Butter

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6


2 eggs

3/4 cup canola oil

1 teaspoon vanilla

1 Bosc pear, cored and grated

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup walnuts chopped plus 1/2 cup, chopped for garnish

1 Bosc pear, cored and sliced for top garnish

1/4 cup honey for glaze, if desired

Maple Walnut Butter:

1 cup Wisconsin Maple Syrup

1 cinnamon stick

1 1/2 sticks butter, melted

1/2 cup walnuts, chopped

Adapted From:

Moist, dense tea bread filled with nuggets of ripe Bosc pears (D’ Anjous can be substituted) and topped with pears and honey glaze. Offer Maple Walnut butter to top slices.

Preheat oven to 350F degrees.  Grease 4 ½ x 8-½ inch metal loaf pan.  Beat together until light and fluffy: eggs, oil and sugar.  Add vanilla and grated pear.  In a second bowl blend the dry ingredients: flour, soda, baking powder, salt, cinnamon, and walnuts.  Add the flour mixture to the wet ingredients, stirring to just moisten.  Spoon into the prepared pan.  Arrange pear slices on top and sprinkle with ¼ cup walnuts.  Bake 50-60 minutes or until a cake tester comes clean.  Cool 15 minutes before removing from pan.  Brush with honey, if desired. Serve with Maple Walnut Butter.

In a small saucepan boil syrup with whole cinnamon stick 8-10 minutes until the syrup has reached soft ball stage.  Remove from heat and remove the cinnamon.

Whisk in butter until opaque and thickened.  Stir in walnuts.  Chill to firm.