I had wanted to use recipes from The American Test Kitchen but for some reason, get called away and end up with something else. Last nigh, I took out the book and placed it on my counter and decided, I was not going to do anything else, until I baked from it. I have found all the recipes, in this book, are excellent and this was no exception. Originally, this was a lemon tea bread with no fillers. I had some pear juice and some dried pears so it changed its identity and had some cut up pears and walnuts added to the batter.
Double Pear Tea Bread adapted from The American Test Kitchen Family Baking Book.
1 3/4 cups gluten-free flour mixture (brown rice)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup canola oil
1 1/3 cup sugar
1/4 cup pear juice plus 1 teaspoon
1 teaspoon lemon juice
1/2 cup chopped almonds
1/2 cup chopped dried pears
Preheat oven to 325 degrees. Grease and flour a 9 inch loaf pan.
Whisk the flour, baking powder and salt together in a medium bowl.
Beat oil and sugar in a large bowl with a mixer for two minutes on medium speed. Add eggs one at a time, beating after each addition. Add flour mixture, pear and lemon juices and beat until just combined.
Add dried pears and nuts, by hand and mix into batter.
Scrape the batter into prepared pan and smooth the top. Bake until golden 65 - 75 minutes. In my oven, it took the full 75 minutes to take a knife out dry. Rotate the pan, halfway through.
Cool in pan for ten minutes and turn out on a wire rack and continue cooling for another hour before cutting. (I didn't ------couldn't wait to taste it-----delicious)
Let's take a look back to last week and see what we want to eat as soon as possible.