One day I got bored and I realized I had so many pears that were on the verge of going bad. I decided to take care of that and re-do one of my other recipes, but with a new ingredient. And then I noticed in the fridge I had POM juice... Voila!
*The best part about having the pear in it, it adds a nice crunch!
Pear Bread with a Pomegranate Glaze
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
4 shredded bosc pears
1 2/3 cups sugar
2/3 cup canola oil
2 teaspoons vanilla
4 eggs
1/2 c powdered sugar
1 1/2 tablespoons POM juice
Preheat oven to 350 degrees (or 375 degrees for high altitude). Grease a (9x5in) loaf pan or 2 (8x4in) loaf pans and sprinkle with flour.
Mix flour, baking soda, salt, cinnamon, cloves, and baking powder in a large bowl. In another bowl, mix apple, sugar, oil, vanilla, and eggs. Form a bowl like dent in the center of the flour mixture. Pour in the apple mixture and mix until fully blended.
Pour into loaf pan or divide evenly into both loaf pans. Place loaf pan on a cookie sheet in case of spills. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack.
Preheat oven to 350 degrees (or 375 degrees for high altitude). Grease a (9x5in) loaf pan or 2 (8x4in) loaf pans and sprinkle with flour.
Mix flour, baking soda, salt, cinnamon, cloves, and baking powder in a large bowl. In another bowl, mix apple, sugar, oil, vanilla, and eggs. Form a bowl like dent in the center of the flour mixture. Pour in the apple mixture and mix until fully blended.
Pour into loaf pan or divide evenly into both loaf pans. Place loaf pan on a cookie sheet in case of spills. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack.
Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
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