Cinnamon Swirl Pear Bread

With the fall season officially here my mind goes to all the delicious flavors that are a part of autumn. Cinnamon is one of my favorites! It tastes wonderful and it also smells amazing! This bread recipe is one my family loves.

It all started with a bag of pears I purchased at Aldi’s.  I had let them ripen a little too long, and knew if I didn’t use them right away, I’d end up wasting the money I’d spent on them, and I couldn’t let that happen!  Soooo, I opened my recipe box in search of an old-time favorite bread recipe from Taste of Home – Cinnamon Swirl Pear Bread.  It makes three loaves at one baking and I love that!  To get lots of return on the time and effort is a double blessing.  However, this slightly sweet bread is yummy enough that one loaf would be worth it!  This is a great breakfast bread or snack.  Lightly toasted with butter, it will invigorate your taste buds like a Double espresso energizes your body!

Ingredients

• 3 cups chopped peeled ripe pears (about 3 medium)
• 1/2 cup water
• 1-1/4 cups plus 1 teaspoon sugar, divided
• 3 packages yeast (1/4 ounce each) 
• 1/2 cup warm water (110° to 115°)
• 4 eggs, lightly beaten
• 1/2 cup butter, softened
• 1/2 cup honey
• 2 teaspoons salt
• 1 teaspoon almond extract
• 10 to 11 cups all-purpose flour
• 1 tablespoon ground cinnamon

Directions

1. In a large saucepan, combine pears, water and 1/2 cup sugar. Simmer, uncovered, for 10-12 minutes or until tender. Drain well, reserving syrup. Add cold water if necessary to syrup to measure 1 cup; set aside.
2. In a large bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for 10 minutes. Add the eggs, butter, honey, salt, extract, 4 cups flour and reserved pears and syrup. Beat until smooth. Add enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
4. Punch dough down; divide into thirds. Roll each portion into a 16-in. x 8-in. rectangle. Combine cinnamon and remaining 3/4 cup sugar; sprinkle over dough to within 1/2 in. of edges.
5. Roll up, jelly-roll style, starting with a short side; pinch seams to seal. Place, seam side down, in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
6. Bake at 375° for 20 minutes. Cover loosely with foil. Bake 15-20 minutes longer or until bread tests done. Remove from pans to wire rack to cool. Yield: 3 loaves (16 slices each).

These beauties will make your house smell wonderful while they’re baking!  They’re a perfect addition to a morning meal, or an afternoon snack! You’ll have a loaf for yourself and two to share!  What a nice gift to give!