The Pioneer Woman Tasty Kitchen
Profile Photo

Chai-Spiced Coconut Pear Bread

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

10
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Chai + coconut + pears = I’m drooling.

Ingredients

  • FOR THE BREAD:
  • 1 cup Unsweetened Coconut
  • 2 cups Unbleached All-purpose Flour
  • 1 Tablespoon Baking Powder
  • ⅓ cups Granulated Sugar
  • ½ teaspoons Salt
  • ¾ teaspoons Ground Cardamom
  • ¼ teaspoons Ground Cinnamon
  • ⅛ teaspoons Ground Cloves
  • 1 stick Unsalted Butter, Room Temperature
  • ½ cups Brown Sugar, Packed
  • 2  Large Eggs
  • ⅔ cups Chai-Infused Milk, Or Regular Milk (See Note)
  • 2  Ripe Anjou Or Bosc Pears, Cored And Cut Into 1/2-inch Chunks
  • FOR THE GLAZE:
  • 1 cup Powdered Sugar
  • ¼ teaspoons Vanilla
  • 1 Tablespoon Milk
  • Ground Cinnamon, For Sprinkling

Preparation

Note: For the chai-infused milk, I steeped chai tea in warm milk for a few minutes, then let the milk cool to room temperature. If you can’t find chai tea or don’t want to add it, just use regular milk.

Preheat oven to 300ºF. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring every few minutes, until lightly toasted, about 10-15 minutes. Remove from oven and set aside to cool.

Increase oven temperature to 350ºF. Lightly grease and flour a 9-by-5-inch loaf pan and set aside.

In a large bowl, whisk together toasted coconut, flour, baking powder, sugar, salt, cardamom, cinnamon and cloves. In a separate large bowl, cream butter and brown sugar until light and fluffy. Add eggs one at a time, stirring until just combined. Alternately add flour mixture and milk, beginning and ending with flour mixture, stirring until just combined and scraping down sides of bowl after each addition. Fold in cubed pears.

Pour batter evenly into prepared baking pan. Bake 1 hour to 1 hour and 15 minutes, or until deep golden brown and a toothpick inserted in the center comes out clean. Remove from oven and cool 10 minutes in pan. Remove from pan and cool 30 minutes on a cooling rack.

For the glaze, whisk together powdered sugar, vanilla and milk until a thick glaze forms (add more milk if needed). Spoon and spread glaze evenly over bread. Sprinkle with cinnamon. Cool completely before slicing.

Recipe adapted from Zoe Bakes.

No Comments

You must be logged in to post a comment.

2 Reviews

You must be logged in to post a review.

Profile photo of rinabeana

rinabeana on 4.11.2014

My boyfriend loves pears, so we always have some on hand. I found out that I had occasion to bake something for work with short notice, so I decided to try this recipe when I saw it in my recipe binder. (It’s always nice to be able to make something new without having to go to the store because you already have all the ingredients.) I’m so glad I did! I love the spices and the toasted coconut is wonderful! I will admit that I was slightly skeptical about the amount of cardamom, but it mellows a bit upon baking and the overall spice is just right. Thanks so much for sharing!

Profile photo of Eugenia

Eugenia on 2.20.2013

A very delicious bread to go with your coffee or tea! I loved the chai flavor in it. And I was surprised at how easy the glazing part was — so few ingredients, so easy to spread, and so beautiful when it set! By the way, I made mine with pears that were not very ripe at all, and they still turned out perfectly soft once baked.

Related Recipes

English Muffins
Profile Photo by San Pasqual's Kitchen in Breads
These English muffins are surprisingly simple and fun to make. ...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Double Chocolate Banana Muffins
Profile Photo by Lindsay Kittleson in Breads
These delicious muffins have double the chocolate and triple the banana...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Lemon Cranberry Buttermilk Biscuits
Profile Photo by Oat&Sesame in Breads
A hybrid scone-biscuit that will be sure to make your Saturday...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Kiwifruit Muffins
Profile Photo by Julie Young in Breads
Kiwifruit is a national icon of New Zealand. Many know this...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Banana Muffins with Peach Jam Swirl
Profile Photo by Ally Ringer in Breads
Easy, naturally-sweetened banana date muffins with a sweet peach jam swirl....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy