Real Recipes From Real Home Cooks ®

fresh pear&plum batter bread

★★★★★ 3
a recipe by
Nancy J. Patrykus
Spokane, WA

This has to be another one of the best batter bread you will ever taste. By leaving the pears in little hunks...really lets you taste the delicious pears. The plums added a little more flavor, but did not over power the pears. The almond extract enhances the fruit flavors. I added nuts, but it is not necessary!. I hope you enjoy this recipe, my neighbor received the second loaf...and loved it. Guess I will have to bake and freeze a couple more loaves for the holidays.. I have to use up them delicious pears, from GREEN BLUFF,WA.Farms. Nancy 9/27/12

★★★★★ 3
serves 2 loaves
prep time 20 Min
cook time 1 Hr

Ingredients For fresh pear&plum batter bread

  • 3-1/2 c
  • 1/4 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
  • 3/4 c
    cooking oil
  • 3
  • 1-1/4 c
  • 2-1/2 c
    peeled pears ...chopped
  • 1 c
    chopped and finely minced . italian on, stone out.
  • 2 tsp
    almond flavoring
  • 1 c
    chopped walnits.........if wanted.

How To Make fresh pear&plum batter bread

  • 1
    Combine the flour,baking powder, baking soda, & a large bowl. Mix well..set aside.
  • 2
    Gather your washed fruit. Heat oven to 325 F. grease and flour, 2 bread pans. Set aside.
  • 3
    In another bowl ..add 3 eggs,sugar, beat. Add oil, and almond flavoring....beat together.
  • 4
    Peel and chop the pears, finely mince the plums, add to the second bowl. Stir till all is mixed in well.
  • 5
    Mix the second bowl ingredients, into the first bowl. Make sure all is well mixed.
  • 6
    Put batter int the bread pans. Bake. Check center for doneness...with a wodden toothpick..It is done if the tooth pick comes out clean. Cool pans on a wire rack 10-15 minutes... Take out of pans..completly cool again on the wire rack.
  • 7
    Slice and serve....Great with just a dab of butter. Sprinkle with powdered sugar...if desired. I like to cut thick slices, then cut them in half.Serve and enjoy!!!....Nancy...9/27/12