Pear-Rosemary Bread

By bweber

Ingredients

• Batch Dry Ingredients:
• 1 batch Dry Ingredients (recipe below)
• 1 1/2 tablespoons finely chopped fresh rosemary, plus 3 small sprigs
• 1/4 teaspoon ground cinnamon
• 1 stick unsalted butter, at room temp
• 1 1/4 cups packed light brown sugar
• 2 large eggs
• 3/4 cup unsweetened applesauce
• 1 pear
• Whisk 3 cups AP flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt

Details

Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

Heat oven to 350 degrees . Coat three 5 3/4 x 3 1/4 2-inch disposable aluminum loaf pans with nonstick spray.

Whisk first 3 ingredients.

Beat butter and sugar. Beat in eggs, one at a time, then applesauce. Gradually beat in flour mixture until evenly moistened.

Peel, quarter and core pear. Cut 3/4 of the pear into very small dice; stir into batter and transfer to prepared pans.

Thinly slice remaining pear; arrange slices over batter. Top each loaf with a small rosemary sprig. Bake 40 to 45 min. Tip: Turn this quick bread into pancakes by thinning the batter with milk and frying.