Rating: 3.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Cardamom stands in for its more-common spice sibling cinnamon in this pear pull-apart bread. A maple syrup glaze makes this brunch recipe sweet enough for dessert, too.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

hands-on:
25 mins
total:
3 hrs 25 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan heat milk until warm (105°F to 115°F). In a large bowl combine warm milk and yeast; stir until yeast is dissolved. Let stand 5 minutes.

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  • Add egg, 1/4 cup melted butter, 2 Tbsp. maple syrup, and the salt to yeast mixture. Beat with a mixer on medium until combined. Add half the flour; beat on low 30 seconds, scraping bowl as needed. Beat 1 minute on medium. Stir in remaining flour. Shape dough into a ball (dough will not be smooth). Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place until nearly double in size (45 to 60 minutes).

  • Grease a 9 x 5-inch loaf pan. Turn dough out onto a lightly floured surface. Roll dough into a 20 x 12-inch rectangle. Brush dough with 1/4 cup melted butter.

  • Sprinkle dough with pears, brown sugar, and cardamom. Cut rectangle in half lengthwise to make two 20 x 6-inch strips. Cut each strip crosswise into five 6 x 4-inch strips. Make two stacks of five strips each. Cut each stack into three 4 x 2-inch sections. Stagger sections in pan, cut sides up. Cover; let rise in a warm place until nearly double in size (40 to 45 minutes).

  • Preheat oven to 350 degrees. Bake 45 minutes or until golden brown and on instant read thermometer inserted near center registers 200 degrees F. Cool in pan 10 minutes. Transfer to a serving plate. Stir together powdered sugar and 2-3 Tbsp. maple syrup to make drizzling consistency. Drizzle over loaf.

Make Ahead Tip:

Prepare as directed through Step 2, except do not let dough rise. Cover bowl and refrigerate up to 24 hours. Let dough stand at room temperature for 30 minutes before continuing with step 3.

Maple Icing:

In a small bowl stir together 3/4 cup powdered sugar and enough maple syrup to make of drizzling consistency (2 to 3 tablespoons).

Nutrition Facts

370 calories; fat 11g; cholesterol 44mg; saturated fat 6g; carbohydrates 64g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 33g; protein 6g; vitamin a 351.9IU; vitamin c 1.1mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 2.6mg; vitamin b6 0.1mg; folate 90.7mcg; vitamin b12 0.2mcg; sodium 212mg; potassium 152mg; calcium 58mg; iron 2.1mg.
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