Recipes and Cooking Pear and White Cheddar Quick Bread 3.0 (4) Buttermilk and honey add sweetness to this fruity cheese bread recipe. Prepare a day ahead and serve for your next holiday brunch. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Prep Time: 30 mins Cool Time: 10 mins Bake Time: 55 mins Total Time: 95 mins Servings: 16 Ingredients 1 ⅓ cup all-purpose flour ½ cup whole wheat pastry flour or whole wheat flour ¼ cup flax seed meal or toasted wheat germ 2 teaspoon baking powder ¼ teaspoon salt 2 cup shredded pears ½ cup sugar ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten ⅓ cup cooking oil ¼ cup buttermilk or sour milk ¼ cup honey 1 teaspoon vanilla ½ cup shredded white cheddar cheese (2 ounces) Directions Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of one 9x5x3-inch loaf pan or two 7 x 3 1/2x2-inch loaf pans; set aside. In a large bowl, stir together all-purpose flour, whole wheat pastry flour, flax seed meal, baking powder, and salt. Make a well in center of flour mixture; set aside. In a medium bowl, combine pears, sugar, egg product, oil, buttermilk, honey, and vanilla. Add pear mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cheese. Spoon batter into the prepared pan. Bake for 55 to 60 minutes (45 to 50 minutes for the smaller pans) or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Wrap and store overnight before slicing. (In photo, the loaf pan is used as a serving container.) Makes 16 servings. Cinnamon, Chocolate, and Pear Quick Bread: Prepare as directed, except stir 1 teaspoon ground cinnamon into the flour mixture and substitute 1/2 cup miniature semisweet chocolate pieces for the cheese. Fig, Ginger, and Pear Quick Bread: Prepare as directed, except stir 1-1/2 teaspoons finely shredded lemon peel and 1 teaspoon ground ginger into the flour mixture and substitute 1/2 cup finely snipped dried figs for the cheese. Blue Cheese, Pecan, and Pear Quick Bread: Prepare as directed, except substitute 1/4 cup finely crumbled blue cheese and 1/4 cup chopped toasted pecans for the white cheddar cheese. Print