PEAR RICOTTA HONEY QUICK BREAD
Notes: This pear ricotta honey quick bread is not only delicious but makes me feel like I’ve entered a cozy coffee shop in the winter that serves high quality pastries. It’s so warm and comforting. My recipe incorporates two flours, a whole wheat flour (specifically Einkhorn whole wheat flour) and AP flour. Unlike modern hybridized wheat, Einkorn is an ancient grain possessing a simpler gluten composition, which may make it more digestible. This unique flour also offers a nutritional advantage, being richer in protein, vitamins, and minerals such as lutein, zinc, and manganese than other whole wheat flours. Additionally, Einkorn flour is known for its distinctive nutty taste and a characteristic buttery yellow hue. Overall Einkhorn (and other whole wheat flours) imparts a maltiness that goes so well with the creamy softened pears, ricotta, and honey. The ricotta and honey increase the depth of flavor and just the right amount of tenderness, which contrasts beautifully with the crusty exterior. Much like a good banana bread this recipe is not too sweet and can be eaten for breakfast. Serve it with some lightly sweetened whipped cream and coffee or tea and treat yourself (and anyone else you share it with). As I have been doing with all my recent recipe posts, I weighed the ingredients, so the gram measurements will get you to a closer product to mine than the cup measurements.
Prep time: 45 mins, Bake time: 1 hr and 15 mins, Total time: 2 hours
Equipment:
Frying pan
Zester or cheese grater
Peeler
Stand mixer or electric hand mixer
Loaf pan
Ingredients:
Pan cooked pears:
Pears (peeled, cored, and diced): 3-4 pears 315 g *I used Bosc pears
Unsalted butter: 2 tbsp
Granulated sugar: 1.5 tbsp
Sea salt flakes: pinch
Quick Bread:
Whole wheat flour: 190 g (1.5 cups) *I used Einkhorn whole wheat flour
AP flour: 65 g (1/2 cup)
Baking powder: 3 tsp
Salt: 1 tsp
Granulated sugar: 100g (1/2 cup)
Honey: 80 g (1/4 cup)
Large eggs (room temp): 4 eggs
Lemon zest: about 1.5 tbsp (from 2 small lemons)
Ricotta: 250 g
Unsalted butter (melted): 57 g (1/4 cup)
All the good stuff.
Directions:
Pears:
Peel and dice 3-4 pears so that you end up with 315 g of flesh.
In large frying pan, over medium heat, add the diced pears, butter (for the pears), sugar and salt. When the butter starts to melt, mix gently to coat the pears.
Cook for 6-7 minutes until the pears are lightly softened and caramelization has just started. Do not overcook them, the dices should still hold their shape.
Set aside to cool.
Quick Bread:
Center a rack in your oven and preheat to 350°F.
Oil a loaf pan and place a piece of parchment paper across with some overhang so you can lift the bread out of the pan once done. And zest your lemons.
In a small bowl, stir together the wheat and AP flour, baking powder, and salt.
In the bowl of a stand mixer (fitted with whisk attachment) add the eggs, zest, vanilla and sugar. Beat on medium-high speed until the mixture is pale and thickened, about 3 minutes.
Add the sifted dry ingredients to the mixer bowl and mix only until they are just incorporated. Then add the ricotta and melted butter and fold in. Finally fold in the pear mixture by hand.
Scoop a third of the batter into the prepared loaf pan. Drizzle about a third of the honey on top, then scoop the next third of batter, drizzle honey again, and then the final third of batter with honey all over the top. Use a butter knife to lightly swirl the top.
Bake the quick bread for 1 hr and 15 mins (rotate half-way through), then check that a toothpick inserted into the center comes out clean, if not bake for about 10 more mins.
Remove from the oven and set on a cooling rack for 15 minutes. Remove bread and parchment paper and let cool for 20-30 minutes. Serve the bread warm or at room temperature with lightly sweetened whipped cream or ice cream.
*Have it for breakfast the next day too :)
Look at those beautiful caramel spots where the honey was layered in. Yummmm.