Alright folks. I’m back in the kitchen after a couple of weeks without trying to cook anything new. It’s been really tough to have time to look for an interesting recipe and try it out. Last night as I was cooking some simple pasta for dinner I noticed some pears my wife had brought back from her parents house. I though about making poached pears. I had never made it but I’ve seen in some cooking tv shows and it looks good. But as I check the recipe it asked for cranberry juice and we didn’t have any kind of juice in the fridge.
Then I spot a recipe for a pear bread. That caught my attention. It looked delicious and at the same time challenging as I had never even thought of something like that. So I pretty much copied the entire recipe from AllRecipes.com just using Stevia instead of sugar (so it’s sugar free), walnuts instead of pecans and I added some raising too.
So, let’s get to the recipe:
- 3 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 3/4 cup vegetable oil
- 3 eggs
- 1 cup Stevia* (or 2 cups of sugar)
- 2 cups peeled shredded pears
- 1 cup chopped walnuts* (or pecans)
- 2 teaspoons vanilla extract
- In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl.
- In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans.
- Bake in a preheated 325 degree F (165 degrees C) oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.
I still don’t know if it worked or not. I prepared it last night and left it cooling to eat this morning but I won’t have time to write after breakfast so tonight, when I come home from work I’ll update this paragraph.
I just couldn’t resist and I just eat a piece of it. It tastes really good, however, the consistency is not as firm as I wanted. I did follow the recipe with the exception of the sugar. I don’t know if using Stevia is what made it crumbly but, oh well, we’ll still eat it because it does taste delicious.