RECIPE: Pear Orange Rosemary Bread
1 1/2 cups flour
1 1/4 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 tsp. minced fresh rosemary leaves
1 Tbsp. orange zest
1 cup sugar
1 Tbsp. orange juice
1 Tbsp. sugar
1 ripe Bosc or Anjou pear, peeled and grated/shredded
2 eggs, beaten
2 egg whites
1/3 cup canola oil
1 tsp. vanilla extract
1/2 cup powdered sugar
1 Tbsp. orange juice (more or less)
Preheat oven to 375˚. Spray a 9 x 5 bread pan with non stick cooking spray.
In a small bowl, combine the grated pear with the orange zest, orange juice, 1 Tbsp. sugar, dash of salt and minced rosemary. Let macerate while making the batter.
In another bowl, combine the flour with the baking powder, baking soda and salt. Set aside.
In a large bowl whisk the sugar with the egg whites, eggs, oil and vanilla extract until light and fluffy. Fold in the dry ingredients until just combined. Add the pear mixture and fold in gently until evenly combined. Pour in the prepared pan and bake on the center rack for 45-50 minutes.
Bake the bread until golden brown and springs back when touched. Let the bread cool in the pan for 10-15 minutes, then transfer the bread out of the pan to a cooling rack to cool completely.
For the drizzle, mix the powdered sugar with orange juice until drizzling consistency. Drizzle over the bread using the tines of a fork. Sugar a sprig of rosemary and place on top to serve.