A distinct Asian nashi pear flavors this bread...The almond Demerara topping is baked golden brown and adds an elegant kind of candy crunch.
Makes 6 mini loaves.
Inspired by the fresh peach bread recipe at Cooks.com.
- 2 large Asian pears
- 6 tablespoons coconut sugar
- 2 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 ¾ superfine sugar
- ½ cup Crisco
- 1 teaspoon vanilla
- 1 cup sliced almonds + ¼ cup additional for topping
- 3 tablespoons dried cranberries
- ¼ cup Demerara sugar
Preheat oven to 325 degrees.
Coat mini pans with baking spray and line with parchment paper. Spray the paper.
In a food processor: Blend peeled and sliced Asian pears along with 6 tablespoons of coconut sugar.
In a bowl: Whisk together the flour, baking powder, baking soda, salt and cinnamon.
In a kitchen stand mixer: Combine the Asian pear puree and the flour mixture. Add the eggs one at a time. Beat in the superfine sugar, Crisco and vanilla. Stir in 1 cup of the sliced almonds and dried cranberries.
Pour the batter into the loaves. Sprinkle with almonds and Demerara sugar.
Bake at 325 for 40-45 minutes or until a toothpick inserted in the center comes out clean.