Pear Bread

I love Fall! I love all of the wonderful things that come along with Fall, changing colors, cooler days, harvest, decorating for the holidays, I love it all.

One thing that I only get to bake in the Fall is Pear Bread. We have been making this for as long as I can remember. This recipe came from my Mom, but before that I have no idea. I have never heard of anyone else having Pear Bread, but trust me it is DELISH!

So run grab those wonderful Fall pears and make some yummy yummy bread!



Pear Bread
1 cup butter
2 cups sugar
4 eggs
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon nutmeg
1/2 cup buttermilk or yogurt
2 cups fresh pears, diced
2 Tablespoons vanilla

• Cream butter and sugar, then add eggs.
• Mix dry ingredients, add to creamed mixture alternating with buttermilk
• Fold in pears and vanilla
• Pour into 2 greased and flour bread pans
  

Bake at 350 for 1 hour

Cream Cheese Stuffed Cinna-Bun Pull-Aparts

I made these months ago, and never posted the recipe. These are so yummy. I brought them to ladies get together, and everyone raved about them. Everything about these are perfect. I placed a piece of aluminum foil under the pan to catch any drips, but be sure not to use a cookie sheet. Also, make sure you cover the top as instructed. Mine took closer to 45 minutes to cook so keep an eye on them. Invite people over to help eat these, they are so addicting that you might want to eat them all.


Cream Cheese Stuffed Cinna-Bun Pull-Aparts


20 Rhodes Bake and Serve Rolls, thawed
1 lb. light brown sugar
2 sticks unsalted butter
4 Tbsp. cinnamon sugar
8 oz. cream cheese (at room temperature)

In a bowl, combine cream cheese with ¼ cup brown sugar and combine well with spatula. Cover and place in refrigerator.
Lightly coat bottom of bundt pan with cooking spray.
Melt butter, then add remaining brown sugar and stir well. Bring to a light boil to caramelize then pour 1/3 of the butter/brown sugar mix across bottom of bundt pan.
Remove cream cheese mix from refrigerator. Take one roll at a time into your hands and pull outward on sides to increase size slightly. Place approximately 1 Tbsp. of the cream cheese mixture into middle of roll. Fold dough around the mixture, pinch closed, then roll into a tight ball.

Evenly place 8 balls across bottom of bundt pan. Sprinkle with 2 Tbsp. of sugar/cinnamon. Pour second 1/3 of the brown sugar/butter mixture over 8 buns. Repeat process with remaining 12 dough balls for second layer. First the dough balls, 2 Tbsp. sugar/cinnamon and finally the remaining butter/brown sugar mix.

Let rise for 30 minutes to 1 hour then bake for 45-60 minutes at 350°. You will need to lay a piece of foil over top of pan after about 40 minutes when the buns start looking browned.
Remove from oven then immediately turn over onto large plate. Remove bundt pan. Serve warm or room temperature.