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Cornelia Walker Bailey's Pear Bread

Source of Recipe


From "Southern Cakes" by Nancie McDermott



List of Ingredients



• 3 cups all-purpose flour
  
• 1 tsp baking soda
  
• ¼ tsp baking powder
  
• 1 tsp salt
  
• 1 Tbsp ground cinnamon
  
• 1 cup chopped walnuts
  
• ¾ cup butter, softened, or ¾ cup vegetable oil
  
• 3 eggs, lightly beaten
  
• 2 cups sugar
  
• 2 cups peeled and finely grated ripe but firm pears
  
• 2 tsp vanilla extract
  
• .
  
• -- Buttermilk Glaze --
  
• ½ cup buttermilk
  
• ½ cup sugar
  
• ¼ cup butter
  
• 1½ tsp cornstarch or flour
  
• ¼ tsp baking soda
  
• 1 tsp vanilla extract
  






Instructions



1. Make the pear bread:
   Heat the oven to 350° F and lightly grease and flour two 9- x 5-inch loaf pans. Combine the flour, baking soda, baking powder, salt, and cinnamon in a large mixing bowl, and stir with a fork to mix everything well. Scoop out about ¼ cup of the flour mixture and combine it in a small bowl with the chopped walnuts, stirring and tossing to coat the nuts with the flour.
   
   
2. In a medium bowl, combine the butter or oil, eggs, sugar, grated pear, nuts and vanilla, and stir to mix everything well. Scrape the pear mixture into the flour mixture, and stir just until the flour disappears and the batter is evenly moistened.
   
   
3. Quickly scrape the batter into the prepared pans and bake at 350° for 60 to 70 minutes, or until the bread is handsomely browned and firm on top and a wooden skewer inserted in the center comes out clean.
   
   
4. Cool the bread in the pan on a wire rack or folded kitchen towel for about 10 minutes. Then turn it out onto a plate or a wire rack to cool completely, top side up. Serve as is, sprinkle with confectioners' sugar, or ice with Buttermilk Glaze.
   
   
5. Make the Buttermilk Glaze:
   In a medium saucepan, combine the buttermilk, sugar, butter, cornstarch, and baking soda. Bring to a gentle boil. Remove at once, stir well, and cool to room temperature. Add the vanilla, and then set the glaze aside until the bread is done. Spoon the Buttermilk Glaze over the warm bread and cool completely.
   
   Serves 6 to 8