Drunk And In Love: Spiced Pear Bread

October 19, 2015

Hey y’all! Hold up! I can’t even begin to tell you just how cold I am. John Snow wasn’t messing around when he said, “Winter is coming.” Sorry can we just take a moment for some JSnow eyeporn. Jon-Snow-Hair-Game-of-Thrones

Don’t pretend like you didn’t need it, even if you aren’t in your apartment huddled under a blanket, with big chunky socks on. I don’t know where exactly fall went, but if you’re in the Northeast of the US this cold snap probably hit you as hard as the Knight’s Watch’s betrayal last season.

Either way, I’m holding on to fall. And I’m starting with this drunkenly spiced pear bread. The real question is which was drunker when I made this? The pear or me? It’s honestly, a tie. RULE NUMBER ONE: Never cook or bake with alcohol you wouldn’t drink. Maybe some cheapskate told you if it’s bad or cheap wine to waste it on sauce or what not, but let’s be truthful. If the flavor isn’t that great straight from the bottle, why even waste a perfectly good recipe on it?


So I encourage you to drink what you cook with. It doesn’t have to be the most premium of alcohol, but it should definitely be consumable.

diptych pear-loaf

So here’s my confession. Until this year… until this loaf, I really wasn’t a big pear fan. I’ve honestly tried many spiced pear recipes, many pear galettes, many plain and beautiful pears, but I just didn’t get it. It just didn’t do it for me. But y’all this bread is pretty dope. I can’t lie to you. I’m kind of in love. I even ate the other halves of pears that weren’t used in the bread. Here’s a tip: If you want to spice the other halves and save, it’s pretty great with ice cream also pretty great just plain! #lifeisgood 

Also, what’s makes this bread big winner, for me, is that it’s a nice hit of sweet. You can eat this for breakfast, an afternoon snack with tea (Ya know if you’re British or Scarlet O’Hara or just fancy), or dessert. I threw some yogurt and honey on top of mine and away I went into blissful breakfast heaven! Let’s just say a spiced pear coma is definitely where I found myself. No shame! I’m into food comas.


3 – 4 pears, halved and

1 bottle red wine (cab-suav?)

1 cup light brown sugar

1 tsp ginger

1 tbsp cinnamon

1 tsp all spice

2 cups all-purpose flour

1/2 cup sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1  tbsp cinnamon

1 tbsp vanilla

1 egg

3/4 cup buttermilk

1 tbsp maple syrup

1/4 cup butter



1. Cut very base of pears off so they are able to stand up.

2. In a large saucepan on medium heat, add wine and spices. Let heat for about 3 minutes.

3. Add pears (make sure the pears are completely covered by your liquid). Cover your pan and let simmer for 25 – 30 minutes. Pears should be soaked red and soft, but not mushy. Remove from heat and let cool to the touch.

4. Preheat oven to 350°F while pears are simmering.

5. Combine flour, sugar, cinnamon, ginger, salt, baking powder, and baking soda in a bowl.

6. Melt butter. In a separate bowl, combine egg, milk, vanilla, maple syrup, and melted butter.

7. Fold liquid ingredients into your dry ingredients just enough that they are combined.

8. Line a 4 x 5 inch bread pan with parchment paper and dust a bit of flour on to the that paper.

9. Add 3-4 pears evenly spaced throughout the pan, space each pear about an 1 inch apart in the pan. Forewarning: 4 will be a bit tight.

*Keep your leftover pears in the fridge for other delicious desserts*

10. Carefully, spoon bread batter into the pan so that the batter surrounds the pears like quick sand. The first time you do this, it may be a bit messy, but messy can be pretty too! Don’t stress!

11.  Bake for 35 minutes, or until the outside of your bread is golden.

12. Let cool




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