Thursday, December 29, 2011

Pear White Cheddar Quick Bread

Let me first begin by saying Thank You so very much for all of your comments and condolences, I am touched and so is my brother in law. Loosing a family member is always difficult and at the holidays it just seems like the pain is magnified, to know that people that do not even know Donna are praying for her and my family is just overwhelmingly touching. Thank you so very, very much my friends.

I am still in Milwaukee and having lots of fun with my two nieces, and nephew. Today I put my foot down and said that I needed an hour doing something other than being a T-Rex or an Angry Bird, so I thought I would teach the kids how to bake, and for the last few hours we have been baking bread, and soon we are making brownies.

This recipe is easy, and yummy. It is also a great way to use up all of the fruit that you received for Christmas! There are so many variations;you can make apple, walnut, blue cheese, or cheddar apple, or brie and walnut with apples, or chocolate and pear. We chose to do the aged cheddar and pears, in fact they ate the first loaf so fast that I did not get a photo, the photo shown is from Better Homes and Gardens where I found the recipe a few years ago.

Cheddar Pear Bread from BHG


11/3 all purpose flour
1/2 cup whole wheat flour
1/4 cup flax seed meal
2 tsp baking powder
1/4 tsp salt
2 cups shredded pears
1/2 cup of sugar
2 eggs lightly beaten
1/3 cup of  vegetable oil
1/4 cup of buttermilk
1tsp honey
1 tsp vanilla
3/4 cup of white cheddar cheese shredded


Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of one 9x5x3-inch loaf pan or two 7 x 3 1/2x2-inch loaf pans; set aside. In a large bowl, stir together all-purpose flour, whole wheat pastry flour, flax seed meal, baking powder, and salt. Make a well in center of flour mixture; set aside. In a medium bowl, combine pears, sugar, egg product, oil, buttermilk, honey, and vanilla. Add pear mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cheese. Spoon batter into the prepared pan. Bake for 55 to 60 minutes (45 to 50 minutes for the smaller pans) or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Wrap and store overnight before slicing.

I hope you are enjoying your time off and the time with your families. I have stayed behind to watch the kids and dogs, and let me tell you this is quite an experience. As a person that does not have children it is a bit of a challenge not having one minute of the day to oneself!


  1. GOOD HEAVENS, what a lovely combination my dearest! I have to snatch this recipe and do it before I go back to school!! AND I need to verify when I go back; I was thinking it was Tuesday and now I see that the 2nd is MONDAY!!! AHHHHHH!!!!

    I will come via email NOW. Anita

  2. Hi Elizabeth,

    This bread sounds wonderful and so easy to make and I'll have to give it a try this weekend.

    I just awarded you the Liebster Blog Award on my latest post!


    P.S. I'm so sorry for your family loss it's always so unexpected no matter what time of year. We'll keep good thoughts for you and yours.

  3. Elizabeth,
    So sorry for your family loss. I don't know why but it always hits so hard over Christmas. My thoughts and prayers are with you and your family!

  4. Sounds heavenly good (like everything else you post)! I hope you are doing OK, I know its tough to lose a family member any time but somehow around the holidays it seems particularly difficult. Hugs and best wishes to you and your family, Elizabeth.

  5. Thinking of you, dear friend. You know I send prayers to your famiy.
    Hopefully, there were some laughs as well with the kids and dogs. Blessings, sweet Elizabeth...
    Sending love to you,
    - Irina


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