A wonderful loaf of bread to give for a holiday party gift! Poached Pear and Pumpkin Bread recipe with a caramel sauce topping. So easy, so yummy!
Poached Pear and Pumpkin Bread
I love poached pears. It’s not a dessert that you see too often, but I think that they are just as delicious as baked apples. There’s just something so comforting about the warm pears with the spices. YUM!
Make the family some poached pears for a weekend snack one day and see just how delicious they are.
Pumpkin Quick Bread
Who doesn’t love a pumpkin bread? The sweet cinnamon and cloves mixed together in this easy quick bread are just what you need on these cold mornings. You can enjoy this pumpkin bread without the added pears.
Toast up the slices and add some butter for a delicious breakfast or midday coffee break.
For more great fall recipes, check these out:
For the Poached Pears
- 3 Pears
- 1 quart Water
- 1 1/2 cups sugar
- 1 vanilla bean, or 1 teaspoon vanilla bean paste
- 5 cloves
- 1 cinnamon stick
- dash of ground ginger
For the Pumpkin Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup melted butter
- 1 cup pumpkin puree
- 1 cup light brown sugar
- 2 teaspoon orange juice
- 1 teaspoon vanilla
- Favorite caramel sauce (store bought or homemade), for serving
For the poached pears
- Peel and quarter the pears, removing the stem and center.
- Heat water and sugar in a large saucepan and add in the spices.
- Lay the pears into the pan and bring to a boil. Once the water boils, reduce to a simmer and cook for 20 minutes. Turn the pears over half way through cooking time if they are not 100% submerged.
- Let the pears cool in the juices for another 20 minutes before slicing.
For the pumpkin bread
- Preheat oven to 350 degrees F and prepare a 9×5-inch loaf pan.
- Whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Set aside.
- In a separate bowl, whisk together egg, melted butter, and pumpkin puree. Blend in the sugar, orange juice, and vanilla extract and whisk well.
- Pour the wet ingredients into the dry ingredients and stir until thoroughly combined. The batter will be pretty thick.
- Pour half the batter into the prepared pan and stand up the pears in the batter and then spoon the remaining batter around the pears.
- Bake for 60 to 70 minutes. It’s tough to judge the doneness around the pears. Tent the loaf for the last 10 minutes if the top is browning too much.
- Remove from the oven and allow to cool.
- Serve with caramel sauce.
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