Pear Chocolate Bread

As you know, I get my recipes from all over the place, including a lot of them from following fellow bloggers just like you. Some of you have some amazing recipes. I like to say I am inspired by your recipes, rather than just using your recipes, because, inevitably, I always change them around a bit to make them my own. My latest borrow was from our very own Mia Kouppa at for her Pear Chocolate Bread. Thank you for this wonderful and tasty idea. The only things I did differently this time were that I used semi-sweet chocolate chips instead of chopped chocolate pieces and I added a chocolate ganache as a topping once the breads were cooled. So see. I can actually follow directions; for the most part. πŸ™‚

Pear & Chocolate Bread

Preheat the oven to 350* F or 190* C.

Spray two loaf pans with cooking spray.

3 eggs

1 1 /2 cups sugar

3/4 cup vegetable or canola oil

1/2 tsp vanilla

2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 tsp ginger

1 tsp salt

3 cups flour

4 cups pears, peeled and chopped

1-1 1/2 cups chocolate morsels or chopped chocolate pieces

equal portions chocolate pieces and heavy whipping cream for chocolate ganache, optional

Combine all the dry ingredients and set aside.

Mix the oil, eggs and sugar together until smooth and creamy. Add the vanilla. Then slowly add the dry ingredients 1/2 at a time, mixing in between each addition. Mix until just blended together.

Add the chopped pears and chocolate pieces and fold into the mix.

Once everything is mixed together, evenly divide the batter into the prepared pans.

Bake for about 55-60 minutes, or until it is golden brown and a toothpick that has been inserted in the middle comes out clean.

Allow the breads to cool completely before removing them from the pans and topping them with the chocolate ganache, if using. Then slice and share with friends and family. Chocolate ganache is so easy-peasy to make. it is equal portions of chocolate and heavy whipping cream cooked together until it is all smooth and creamy. Stir constantly so the chocolate does not burn over a medium heat. You can also use the microwave too, just stir it after every minute to make sure it doesn’t burn.

Thank you once again Mia for this deliciously moist treat. I had to try some of the broken pieces, you know, for quality assurance of course. It passed with flying colors. πŸ™‚

Have a great day. Stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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