Description
This Spiced Pear Bread is a moist and flavorful loaf featuring toasted coconut, warm spices like cardamom, cinnamon, and cloves, and juicy chunks of ripe Anjou pears. A chai-infused milk adds a subtle aromatic depth while a sweet vanilla glaze finishes the bread with a delicate touch. Perfect for breakfast, tea time, or a cozy dessert.
Ingredients
Dry Ingredients
- 1 cup unsweetened coconut
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/3 cup granulated sugar
- ½ teaspoon kosher salt
- ¾ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
Wet Ingredients
- 1 stick unsalted butter (room temperature)
- ½ cup brown sugar (packed)
- 2 large eggs
- 2/3 cup chai-infused milk
- 2 ripe Anjou pears (or Bosc pears, cored and cut into ½-inch chunks)
Glaze
- 1 cup powdered sugar
- ¼ teaspoon vanilla extract
- 1 to 2 tablespoons milk
- Ground cinnamon (for sprinkling)
Instructions
- Toast Coconut: Preheat oven to 300 degrees F. Spread the unsweetened coconut evenly on a rimmed baking sheet. Bake it for about 10-15 minutes, stirring every few minutes until the coconut is lightly toasted and golden. Remove it from the oven and allow it to cool.
- Prepare Pan and Oven: Increase oven temperature to 350 degrees F. Lightly grease and flour a 9-by-5-inch loaf pan to prevent sticking. Set the pan aside for later use.
- Mix Dry Ingredients: In a large bowl, whisk together the toasted coconut, unbleached all-purpose flour, baking powder, granulated sugar, kosher salt, ground cardamom, ground cinnamon, and ground cloves until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, beat the room temperature unsalted butter and packed brown sugar together until the mixture is light, fluffy, and creamy. This usually takes a few minutes with a mixer on medium speed.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, mixing just until each egg is incorporated before adding the next.
- Combine Batter: Alternately add the dry ingredient mixture and the chai-infused milk to the creamed mixture, starting and ending with the flour mixture. Stir gently until just combined and smooth, scraping down the sides of the bowl after each addition to ensure even mixing.
- Fold in Pears: Gently fold the cubed ripe Anjou pears into the batter, being careful not to overmix to maintain a tender crumb.
- Bake the Bread: Pour the batter evenly into the prepared loaf pan. Bake in the preheated 350-degree F oven for 1 hour to 1 hour and 15 minutes or until the bread is a deep golden brown and a toothpick inserted into the center comes out clean.
- Cool Bread: Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then remove the bread from the pan and transfer it to a cooling rack to cool completely for about 30 minutes.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk until a thick and smooth glaze forms.
- Glaze and Serve: Once the bread is completely cooled, spoon and spread the glaze evenly over the top. Sprinkle ground cinnamon lightly over the glaze for added flavor and visual appeal. Allow the glaze to set before slicing and serving.
Notes
- Use ripe pears for the best sweetness and moisture. Anjou or Bosc pears work well.
- Be careful not to overmix the batter to maintain a tender crumb.
- Toast the coconut gently to enhance flavor without burning.
- Chai-infused milk can be made by steeping chai tea bags in warm milk and cooling it before use.
- The glaze is optional but adds a lovely sweetness and decoration.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
