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.
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.