Pear Cardamom Bread Light Recipes

Steps:

• Preheat oven to 350°F; grease bottom of loaf pan.
• Mix all ingredients, except topping, in a large bowl.
• Pour into loaf pan. Mix topping ingredients and sprinkle on top.
• Bake 55-65 minutes, until toothpick inserted in center comes out clean cool 10 minutes; remove to wire rack to cool completely, 1 hour.

Steps:

• 1. Preheat oven to 350F. Lightly coat a loaf pan with nonstick cooking spray.
• 2. In a large bowl, stir together flour, sugar, baking powder, salt and 1 tsp cardamom.
• 3. Beat canola oil, milk and eggs in medium bowl; add to dry ingredients. Stir in pears until well combined.
• 4. Pour batter into pan.
• 5. Stir together sugar and 1/4 tsp cardamom; sprinkle over batter in loaf pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
• 6. Cool 10 minutes before removing to wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees; spray a loaf pan with non-stick cooking spray.
• Mix all bread ingredients in a large bowl.
• Pour into prepared pan; mix topping ingredients and sprinkle on top.
• Bake for 45 to 50 minutes or until a toothpick inserted off center comes out clean.
• Allow to cool 10 minutes, remove from pan and allow to cool completely for 1 hour.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees. Grease one 9 1/2-by-5 1/2-inch loaf pan or three 5 1/4-by-3 1/2-inch loaf pans.
• To make the bread, combine the oil, pears, egg, lemon peel and milk in a small bowl. In a mixing bowl, stir together the flour, sugar, baking powder, salt and cardamom seeds. Fold in the pear mixture until the dry ingredients are moistened. Stir in the nuts. Spoon the dough into the prepared pan or pans. Bake 55 to 60 minutes for a large loaf or 35 to 45 minutes for smaller loaves, or until they test done. Remove from the pan and cook on a rack.
• While the bread bakes, stir together the glaze ingredients. Spoon the glaze over the still-warm bread. Continue to cool.

Steps:

• Roll out the pastry on a lightly floured surface until big enough to line an 18 x 28cm tart tin or a 23cm round tart tin. Carefully lift the pastry into the tin, leaving any extra hanging over the sides. Prick the base of the pastry with a fork, sit the tin on a baking sheet and chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment and fill with baking beans. Put in the oven and bake blind for 15 mins. Remove the beans and paper, and bake for a further 10 mins until the pastry is biscuity. Decrease the oven to 160C/140C fan/gas 3, and trim the pastry edges.
• To make the cardamom frangipane, beat all the ingredients together with an electric whisk. Dollop into the tin and spread evenly to fill. Peel, halve and core the pears - scoop out the core with a melon baller, if you have one. Brush with a little lemon juice. Arrange the pears in the tin, pushing them a little into the frangipane. Scatter with a few more flaked almonds and bake for 50 mins until the filling is risen, golden and firm to the touch. Serve warm or cold, drizzled with a little honey.