We’re welcoming October with a few of our favorite ways to usher in this time of year, including what’s inspiring Jo in the kitchen. This fall, with the abundance of pears at the farm, Jo tried this twist on her classic banana bread recipe—subbing pears for bananas, walnuts for pecans, and adding a pinch of cinnamon. Serve warm with a side of butter and enjoy!
Jo’s Pear Bread
prep: 25 min
cook: 35 min
cool: 20 min
4 large ripe pears
1 1⁄2 sticks unsalted butter, melted and cooled
1 cup packed light brown sugar
2 large eggs, beaten
1 1⁄2 tsp pure vanilla extract
1 3⁄4 cups all purpose flour
1 tsp cinnamon
1 tsp baking soda
1 tsp kosher salt
1⁄2 cup walnuts, chopped
1 to 2 tbsp sugar in the raw, as needed
1. Preheat the oven to 350°F. Spray an 8x8-inch pan with cooking spray, or line it with parchment paper.
2. Peel and chop the pears into medium size chunks, then place them in a food processor and puree until well blended.
3. In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat together the melted butter, brown sugar, eggs, and vanilla until well blended. Add the pear puree and mix until combined.
4. In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Add the dry ingredients into the wet ingredients and beat just until combined. Add in the walnuts and mix until combined.
5. Pour the batter into the prepared pan and spread out evenly with a spatula. Evenly sprinkle the top of the batter with the sugar in the raw. Bake for 35-40 minutes, or until a toothpick placed in the center of the bread comes out clean.
6. Allow the bread to cool for 20 minutes. Serve the bread warm or at room temperature topped with butter.
Storage: Store leftovers in an airtight container for up to 5 days.