Shelley: Last month I mentioned that my daughters and I made several loaves of Pear Bread on our cooking day. After sending my recipe to her, Amy Duranto emailed to say, “This Pear Bread is AWESOME!! Can it be frozen? I have five loaves and would love to freeze some after I share a few. Thanks again!” Some baked goods are better after they’re frozen, and I think this recipe is one of them.
Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.
| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
12 |
24 |
36 |
48 |
60 |
72 |
| Ingredients | ||||||
| Flour |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Salt |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Baking soda |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Cinnamon |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
| Ground nutmeg |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
| Oil |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Sugar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Eggs |
2 |
4 |
6 |
8 |
10 |
12 |
| Applesauce |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Sour cream |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Vanilla extract |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Fresh pears, chopped |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Nuts, chopped (optional) |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
Assembly Directions:
Combine flour, salt, soda, cinnamon, and nutmeg in small bowl (or see baking mix instructions below). In large mixer bowl, beat oil and sugar until well blended. Beat in eggs, one at a time; add applesauce, sour cream, and vanilla. Add the dry ingredients and stir until moist. Pare, halve and core pears; chop to make 1 cup per recipe. Stir in pears and nuts (optional). Spoon into well-greased 9×9 loaf pan. Bake at 350 degrees for 40 minutes, or until toothpick comes out clean. Cool in pan 10-15 minutes. Turn out and cool on rack.
Freezing Directions:
Wrap in plastic wrap (label the plastic), and seal in 1-gallon freezer bag. Freeze.
Serving Directions:
Allow the bread to thaw. Slice and serve.
Comments:
For a healthier variation, use 1 cup white flour and 1 cup whole wheat flour.
To use as a baking mix, combine the dry ingredients and store in a food saver bag or freezer bag. Label and store the mix. Make several at a time and store in separate bags. This makes it easy to bake a quick snack when the freezer is either too full for baked goods, or too empty because the goodies have all been eaten!
Nutritional Info: without nuts
Per Serving: 223 Calories; 7g Fat (26.4% calories from fat); 3g Protein; 38g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 206mg Sodium.
Exchanges: 1 Grain (Starch); 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.
Nutritional Info: with nuts
Per Serving: 296 Calories; 13g Fat (39.3% calories from fat); 5g Protein; 41g Carbohydrate; 3g Dietary Fiber; 33mg Cholesterol; 208mg Sodium.
Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 2-1/2 Fat; 1 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
Sorry, the comment form is closed at this time.