Pear & Sesame Seed Bread

Tdacks

I was looking for a way to use a bag of black sesame seeds and two pears. This recipe came out semi-sweet, toasty outside and moist inside. I was working with what was left in my pantry, so next time I'll go for all grapeseed oil instead of butter. Let me know if you try making it!

adapted from http://smittenkitchen.com/blog/2009/12/pear-bread/

Pear Sesame Bread by TJ Dax, on Flickr

INGREDIENTS
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cardamom
1 cup black sesame seeds, ground to paste
1/4 cup butter, softened
1/4 cup grapeseed oil
2 large eggs, lightly beaten
1 cups light brown sugar
2 to 4 ripe pears (yields 2 cups pureed)
2 teaspoons vanilla extract

INSTRUCTIONS

Heat the oven to 350°F (175°C) and lightly grease and flour a 10-inch tube pan or two 9-by-5-inch loaf pans.

Combine the flour, baking soda, baking powder, salt, and spice in a large mixing bowl, and stir with a fork to mix everything well. Scoop out about 1/4 cup of the flour mixture and combine it in a small bowl with the sesame seed paste, stirring and tossing to combine.

Grate or puree the pears. You’ll want two grated cups total.

In a medium bowl, combine the butter/oil, eggs, sugar, pear, seed paste, 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.

Scrape the batter into the prepared pans and bake at 350°F (175°C) for 45 minutes, or until the bread is handsomely browned and firm on top and a wooden skewer inserted in the center comes out clean.

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. Cool completely for proper consistency when sliced.

Makes 2 loaves, 24 servings.

Pear ND by TJ Dax, on Flickr