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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Spiced Pear-Cherry Bread

Makes: 28 servings Yield: 2 loaves (28 servings)
Prep 30 mins Bake 350°F 55 mins  for large loaves or 60 minutes for small loaves Stand  overnight
Spiced Pear-Cherry Bread
  • 1 6  ounce package  dried tart cherries, snipped
  • 3  cups  all-purpose flour
  • 1  tablespoon  baking powder
  • 1 1/4  teaspoons  ground allspice
  • 1  teaspoon  salt
  • 3  eggs
  • 1 3/4  cups  sugar
  • 3/4  cup  cooking oil
  • 1/3  cup  milk or pear nectar
  • 2  teaspoons  vanilla
  • 1 29  ounce can  pear halves, drained and finely chopped
  • 1 1/2  cups  chopped walnuts or almonds, toasted
  •  Spiced Cream Cheese Butter (see recipe below)(optional)

1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of two 8x4x2-inch or 9x5x3-inch loaf pans; line bottoms of pans with waxed paper or parchment paper and set aside. In a small bowl, toss together cherries and 1 tablespoon of the flour; set aside. In a large bowl, combine the remaining flour, the baking powder, allspice, and salt; set aside.

2. In a medium bowl, beat eggs with a fork; stir in sugar, oil, milk or pear nectar, and vanilla. Add egg mixture all at once to flour mixture; stir just until combined. Fold in cherry mixture, pears, and nuts.

3. Spoon batter evenly into prepared pans. Bake 8x4x2-inch pans for 60 to 65 minutes or 9x5x3-inch pans for 55 to 60 minutes or until a wooden toothpick inserted near the centers come out clean.

4. Cool in pans on wire racks for 10 minutes. Remove from pans. Remove waxed paper or parchment paper. Cool completely on wire racks. Wrap and store overnight before slicing. If desired, serve with Spiced Cream Cheese Butter. Makes 2 loaves (28 servings).

From the Test KitchenTest Kitchen Tip:
  • If desired, bake one loaf of bread and set the remaining half of the batter aside to make muffins. For muffins, line forty-eight 1-3/4-inch (mini) muffin cups or twelve 2-1/2-inch regular-size muffin cups with foil or paper baking cups; set aside. Increase oven temperature to 400 degrees F. For 1-3/4-inch muffins, spoon about 1 tablespoon of the batter into each prepared cup. For 2-1/2-inch muffins, fill each prepared cup about two-thirds full. Bake mini muffins about 12 minutes or regular-size muffins for 18 to 20 minutes or until a wooden toothpick inserted near the centers comes out clean. Half of the batter will yield 4 dozen mini muffins or 12 regular-size muffins.
Spiced Cream Cheese Butter
Makes: 20 servings
Serving size: 1 tablespoon
Yield: about 1-1/4 cups
  • 2 3  ounces  packages cream cheese, softened
  • 1/4  cup  butter, softened
  • 1  teaspoon  vanilla
  • 1/4  teaspoon  ground allspice
  • 1 1/4  cups  powdered sugar

1. In a small bowl, combine cream cheese, butter, vanilla, and allspice. Beat with an electric mixer on low to medium speed until light and fluffy. Gradually add powdered sugar, beating well. Cover and chill. Let stand at room temperature for 30 minutes before serving. Makes about 1-1/4 cups (twenty 1-tablespoon servings).

Nutrition Facts (Spiced Pear-Cherry Bread)
  • Servings Per Recipe 28,
  • cal. (kcal) 229,
  • Fat, total (g) 11,
  • chol. (mg) 23,
  • sat. fat (g) 1,
  • carb. (g) 31,
  • fiber (g) 2,
  • pro. (g) 3,
  • vit. A (IU) 194,
  • vit. C (mg) 1,
  • sodium (mg) 120,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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