Friday, November 1, 2013
Pear Walnut Bread
I adapted this recipe from a few other bread recipes. It's family approved. I used my homemade vanilla, locally grown walnuts, and our very own pears and eggs. Yum. Last year I canned organic applesauce as well. I haven't yet this year however. I sprayed my pans with organic canola oil spray. I think the 3 pears I cut up, amounted to about 2 1/2 cups.
Pear Walnut Bread
1 cup unsweetened applesauce
1 1/2 cups white granulated sugar
3 pears, peeled, cored and diced
1 cup chopped walnuts
2 teaspoons vanilla
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. sea salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
In a med. mixing bowl, mix flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
In a large bowl, combine applesauce, and eggs. Beat well. Stir in pears and walnuts.
Stir dry ingredients into the pear mixture. Combine well. Pour batter into 2 - 8 x 4 in. prepared loaf pans.
Bake at 350°F for 60 minutes (or until toothpick comes out clean). Leave in pans on cooling racks for about 10-12 minutes. Remove the bread from the pans to cool completely, and enjoy!
Homemade Vanilla Extract
1 cup vodka
5 vanilla beans
Slice vanilla beans lengthwise, add both ingredients to a pint canning jar. Place a lid on the jar. Place the jars in a cool, dark location, and shake daily. After 3 months or longer, strain the vanilla, and bottle. I use a natural coffee filter to strain mine through a strainer. I bottle it in brown glass jars.
Recipe is compliments from Michele's Little Piece of Heaven.
I have also seen where folks have simply added vanilla beans to the bottle of vodka. I'm not sure on amounts, but it's been done that way as well.