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  Muscadine Pear Bread



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1 stick butter
1/3 cup honey
1/2 cup Muscadine Sauce
2 eggs
1 cup shredded Florida pear, peeled—about 1 medium pear
2 cups flour, whole wheat, white or a combination
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup pecans, finely chopped

Preheat oven to 350 degrees. Lightly butter a loaf pan.
In a large saucepan, melt the butter. Turn off heat, add honey and muscadine sauce, stir to combine
thoroughly. Beat in eggs, then add shredded pear and stir well.
In a separate bowl, mix together flour, baking powder, baking soda and salt. Add to wet mixture,
stir lightly. Add nuts and stir until combined, but do not overbeat.
Push into prepared pan, lightly smooth top and place in preheated oven.
Bake 30-40 minutes, until top is browned and springs back when touched. A toothpick will test
clean. Let cool in pan 5 minutes, then loosen and remove.
Let cool before cutting—if cut while warm, the crust will crumble.
Wrap cooled loaf in foil and place in plastic zipper bag. Store at room temperature.

Copyright © 2009 Stefanie Samara Hamblen