Lemon-Glazed Cardamom Pear Tea Bread
Published July 23, 1991
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE BREAD
½ cup vegetable oil, plus oil for greasing pans
1 cup freshly pureed ripe pears (about 2 medium-size, peeled and cored)
1 egg, slightly beaten
2 teaspoons grated lemon peel
¼ cup milk
2 ½ cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon freshly ground cardamom seeds
½ cup chopped walnuts or pecans
FOR THE LEMON GLAZE
1 cup confectioners' sugar
1 tablespoons lemon juice
½ teaspoon freshly ground cardamom seeds (see note)
Pinch of salt
1 to 2 tablespoons cream or milk
1 teaspoon butter, softened
Nutritional analysis per serving
42 grams carbs; 17 milligrams cholesterol; 317 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 2 grams fiber; 202 milligrams sodium; 4 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Grease one 9 ½-by-5 ½-inch loaf pan or three 5 ¼-by-3 ½-inch loaf pans.
- Step 2
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.
- Step 3
While the bread bakes, stir together the glaze ingredients. Spoon the glaze over the still-warm bread. Continue to cool.
Private Notes
Comments
The lemon glaze ingredients list states "(see note)" re: the cardamom. But I can't find a note about cardamom in the recipe.
Wow, they're not kidding when they say fresh ground cardamom has more pop than the jarred stuff! I ground my own and 1/2 tsp was plenty. This has a lovely flavor. I skimped on the sugar by about 20%, which I normally do for quick breads and cookies; next time I would probably go with the full 1/2 cup. I can't believe this takes 1 TBSP of baking powder, but apparently that's what it takes to get the job done. I'll make this again.
This was a great way to use up some ripe Bartlett pears that were a bit flavorless. To cut down on fat I substituted some apple sauce for the oil. I pureed 2 pears with 1/4 c vegetable oil and 1/4 c applesauce in the Vitamix. Left out the nuts, added a lot of lemon zest. For the glaze, I halved the powdered sugar and just added lemon juice to taste and then a bit of softened butter. Overall, super moist, not too sweet. Would add more cardamom next time. Will make again!
This is a very nice quick bread! The batter was thick compared to other recipes, but likely that is why there is 1 Tablespoon of baking powder. We didn’t add the butter to the glaze, but followed the rest of the recipe and really enjoyed it.
I'm assuming the recipe should read 'cool on a rack' not 'cook on a rack' at the end of step 2. Having said that, I've been inundated with pears, and I can't wait to try this!
Made without lemon zest or juice as I didn't want to overpower the pear or cardamom, which were still subtle. Very tender and moist. A good use of too soft pears.