Chocolate Pear Teabread

August 12, 2013 § 22 Comments

Chocolate Pear Teabread

This isn’t just any dry or dense teabread or loaf, which you would come across. Neither is this similar to ones which desperately wait to be picked up in a display case in a coffee shop, probably for weeks.

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Because this is the most moist loaf you would ever enjoy. Full of goodness of fragrant ripened chunks of pears and the utter delicious dark chocolate chips. A melt in your mouth deliciousness.

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You wouldn’t require to slather this with butter or any other spread for that matter. This is so good on it’s own. And why not? Seasonal lusciously ripened and vibrantly green pears make this loaf so special. Seasonal produce can do wonders to even an easiest of a recipe.

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Pears are in abundance in market now. In fact, I see only one fruit these days, Pears, Pears, Pears. All over, wherever you could see. You just can’t ignore them. So I bought two kilo of pears last week. Took one for the afternoon snack at work, chopped another one in my breakfast bowl of milk and cereals, almost everyday.┬áBut still couldn’t be able to finish them up that way.

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And I had this recipe of chocolate and pear tearbread from very talented Kathleen King, author of Baking for Friends and owner at New York’s famous Tate’s Bakeshop. Her passion for baking shines through her simple and homey recipes, which she has developed over the years, while baking for her friends and family.

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Isn’t this great already? Spreading the joy through sweet and delicious baked goods. And I feel awesome, coz this is almost what I do. Bake for my friends and family. Or to be true, I get some easy folks for my new trials and errors. :) And that’s not enough, I get constructive feedback in return.

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Ok, so now talking about the recipe, it calls for a good amount of chopped pears, which not only make this loaf moist but also quite fragrant. There are enough chocolate chips, but not overpowering the delicate pears. And the flavors of brown sugar and butter really come through.

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It took longer than, what the recipe suggests though. But definitely, that extra wait was worth. Kids enjoyed this and so did my adult friends.

Chocolate Pear Teabread 1

Recipe adapted from Baking for Friends


1 3/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
100 gm butter, at room temperature
3/4 cup firmly packed dark brown sugar
2 large eggs
1/2 cup applesauce
2 tsp pure vanilla extract
2 ripe pears, peeled, cored and diced (about 2 cups)
1 cup dark chocolate chips/chunks


  1. Preheat the oven at 180 degree C and lightly butter a 9 x 5 x 3 inch loaf pan. Line the bottom of the pan with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, beat the butter and brown sugar with an electric mixer, until light and fluffy, about 3 minutes.
  3. Beat in eggs, one at a time, scraping the sides of bowl as needed.
  4. Mix in the applesauce and vanilla. With the mixer on low speed, gradually beat in the flour mixture, and mix just until smooth.
  5. Fold in the pears and chocolate chips. Spread the batter in the prepared pan.
  6. Bake until a skewer inserted into the center of the cake comes out clean, about 1 hour.
  7. Let cool in pan on a wire rack for 10 minutes and then invert the cake on wire rack. Remove the paper, turn the loaf right side up, and let cool completely.
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