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Melissa's Lavender Pear Bread


Prep: 25 minutes

Cook: 45 minutes

Cool: 25 minutes


My all time favorite recipes come from Joanna Gaines Magnolia Table Vol. 3. Melissa's lavender pear bread modifies Jo's Pear Bread recipe by adding Bayer Farm dried Folgate lavender buds and lavender simple syrup for a truly delectable bread. Our tea party guests just rave about it.


Ingredients:

  • Joanna Gaines' Pear Bread recipe

    • nonstick baking spray

    • 1 1/2 pounds ripe Bosc pears (about 4 - the riper the better - can substitue with other types)

    • 1 cup packed light brown sugar

    • 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for serving

    • 2 large eggs, beaten

    • 1 teaspoon pure vanilla extra *variation from original recipe

    • 1 tablespoon Bayer farm lavender simple syrup

    • 1 3/4 cups all-purpose flour

    • 1 teaspoon ground cinnamon

    • 1 teaspoon baking soda

    • 1 teaspoon kosher salt

    • 1/4 cups walnuts, chopped finely *variation

    • 2 tablespoons of dried lavender culinary buds *variation

    • Handful of turbinado sugar

Instructions:

  1. Preheat the oven to 350 degree F. Spray an 8x8 pan with the nonstick baking spray or line with parchment paper.

  2. Peel, core, and roughly chop the pears, then place then in a food processor or blender and puree until smooth, making approximately 2 cups of puree.

  3. In a stand mixer fitted with paddle attachment (or in a large bowl with an electric mixer), beat the brown sugar, melted butter, eggs, vanilla and lavender simple syrup on medium speed until well blended, about 30 seconds. Add the pear puree and mix until combined, another 30 seconds.

  4. In a medium bowl, whish together the flour, cinnamon, baking soda, salt and dried lavender buds. Add the dry ingredients to the wet ingredients and beat until just combined, 1 minutes. Fold in the walnuts.

  5. Pour the batter into the prepared pan and spread out evenly with a spatula. Evenly sprinkle the top of the batter with the turbinado sugar. Bake until a toothpick inserted in center comes our clear, 40 to 45 minutes.

  6. Let cool for 20 minutes. Serve warm or at room temperature topped with softened butter.

  7. Store in airtight contain at room temperature for up to 2 days.




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