Thank the good Lord that it was cool this morning in Mississippi. It didn’t stay that way for long, but it did stay just long enough to put me in the mood to bake.
My mother has a pear tree in her backyard that is loaded with pears. A few weeks ago, we were discussing that we really need to do something with them, and lo and behold, that very night I came across this pear muffin recipe on Cookie Madness. I made them and really liked them, and realized that I could add shredded pears to my baked goods. And that’s changed my life. Well, actually, it’s just inspired me to use pears.
This recipe started out as a quick bread but with the added goodies and the moist texture, it’s almost dessert-like. I might have gone a little far with the white chocolate drizzle. Okay, I did go too far. But I’m not sorry. Not one bit.
Also, I cooled mine for ten minutes in the pan, then took it out and transferred it to a wire rack, but because it was still very warm, it was delicate and fragile and it flattened somewhat, so next time I will let it cool for at least thirty minutes in the pan, then transfer to a platter where I can drizzle to my heart’s content.
This cake-bread is very moist thanks to the cream cheese in it which was inspired by this Southern Living Recipe. And it must leave my house ASAP because this is no way to diet.
Aren’t they saying that the pear is the new apple?
1/2 cup softened butter
4-ounces softened cream cheese
1 cup sugar
1 large egg
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
2 cups peeled, shredded pears
1/2 cup white chocolate chips
1/2 cup dry roasted macadamia nuts
1 teaspoon vanilla
1-2 tablespoons softened butter, for greasing the pan
1-2 tablespoons sugar for coating the pan
1/3 to 2/3 cup white chocolate or vanilla chips
1-2 tablespoons chopped dry roasted macadamia nuts
- Cream the butter and cream cheese on medium high speed. Gradually add the sugar until light and fluffy. Add the egg and beat until blended.
- Combine the flour and next 2 ingredients; add to the batter on medium speed, alternating with the buttermilk, until combined.
- Mix in the shredded pears, white chocolate chips, macadamia nuts, and vanilla until just combined.
- Grease a 9 x 5-inch loaf pan with 1-2 tablespoons of butter. Pour in 1-2 tablespoons of sugar and rotate pan so that the sugar sticks to the entire buttered area. Pour out excess sugar.
- Pour in the batter. Bake at 350 degrees for 60-70 minutes or until a toothpick or wooden skewer inserted in center comes out clean. Let cool in the pan on a wire rack for 30 minutes. Remove from pan and place on a platter.
- Melt the 1/3 to 2/3 cup white chocolate chips in the microwave. Stir until smooth. Transfer to a zip lock bag and squeeze mixture into one corner. Cut a small hole in the corner and pipe or drizzle across the bread. Sprinkle with remaining 2-3 tablespoons chopped macadamia nuts on top.