Thursday, October 27, 2011

Cheddar Pear Bread

On my quest to try new recipes from a new found love of collecting vintage cookbooks, I ran across this recipe that just called out to me.

I only changed a few ingredients.  I swapped pears for the apples it called for and I swapped butter for the shortening. Somehow butter just seemed healthier.

I thought it was a really delicious quick bread.  It wasn't as moist as I thought it would be, but its taste was delicate and yet robust, and it was slightly sweet and yet savory.  Can't ask for much more than that!


1/2 cup butter, softened
1/2 c. sugar
2 eggs
1-1/2 cup sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons mild
3/4 cups rolled oats, uncooked
1 cup finely chopped ripe pear
2/3 cups grated cheddar cheese
1/2 cup chopped nuts (I used almonds and walnuts)

-Heat the oven to 350 degrees.
-In a large bowl, whisk the butter and sugar together until creamy.
-Add the eggs and beat well.
-Sift together the flour, baking powder, baking soda and salt.
-Add the flour mixture to the egg mixture, with the milk, and stir until blended.
-Add the oats, pear, cheese and nuts and stir with a wooden spoon until until completely mixed. Batter will be very stiff.
-Spoon batter into a greased loaf pan.
-Bake about 50 minutes until a toothpick comes out clean.
-Allow to cool on a wire rack for best slicing results.
-Serve slightly warm for best taste, along with a big glass of milk or cold glass of apple cider.

Cheddar Pear Bread Recipe

Until we eat again,


  1. Renee - I love this.
    I picked up some vintage cookbooks this summer and they have been so much fun - one is from the early 1900's & is New England Cookery. I can't wait to get into it during "baking season"

  2. This really looks like a lovely country loaf and changing up the pears for the apples was a good idea too.

  3. Ooh, I like the sound of this cheddar pear cake. Yum!


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Kudos Kitchen By Renee

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