Apple and Pear Bread with apple cider glaze
Apple and Pear Bread is a fun way to use your Fall apples and pair it with sweet and juicy pears to make this delightful bread!
Servings: 10 servings
Calories: 300kcal
Ingredients
- ½ cup warm whole milk (110°F/43°C to 115°F/46°C), (120 grams)
- 1 package package (7 grams) Platinum Instant Yeast
- 3 cups all-purpose flour, (384 grams)
- 5 tablespoons granulated sugar, (60 grams)
- 2 tsps kosher salt, (7.5 grams)
- ⅓ cup unsalted butter, melted and warm (110°F/43°C to 115°F/46°C), (76 grams)
- 3 large eggs (150 grams), room temperature
Filling
- ⅔ cups chopped Bosc pear, (115 grams)
- ⅔ cups chopped Honeycrisp apple, (92 grams)
- 1 tbsp sugar, (12.5 grams)
- 1 teaspoon fresh lemon juice (5 grams)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- Pinch of salt
Glaze
- 1 cup confectioners’ sugar, (128 grams)
- 2 teaspoons apple cider, (25 grams)
- ¼ tsp nutmeg
- 3 tsps whole milk, (13 grams)
Instructions
- Add 3 cups flour, 5 tbsps sugar, 2 tsps kosher salt, ⅓ cup butter, 2 eggs, and Platinum Instant yeast, and milk to a stand mixer with the dough hook attachment. Mix on medium low, scraping down the sides of the stand mixer as needed until a dough begins to form. Once the dough is formed, reduce the speed to low and continue to mix on low speed for 10-12 minutes. *Dough should be slightly tacky but not sticky. If sticky, add 1 tbsp of flour.
- Add dough to a lightly floured work surface and knead into a ball. Add the dough to a well oiled bowl and cover with plastic wrap or a cloth. Allow dough to rise for 1 ½-2 hours, until dough has doubled in size. (Alternatively, cover and refrigerate overnight. Let dough stand at room temperature for 30 minutes the next day before continuing.)
- Punch down dough, and let stand for 10 to 15 minutes. Spray a 9x5-inch loaf pan with cooking spray. Line pan with parchment paper.
- Meanwhile, in a large bowl, add chopped pears and apples, sugar, lemon juice, cinnamon, ginger, nutmeg, and a pinch of salt and gently stir together.
- On a very lightly floured surface, divide dough in half. Roll one half into a 24-inch log and cut dough into 1-inch pieces. Roll each ball of dough between into a ball and set aside on work surface. Repeat with remaining half of dough.
- Lightly sprinkle flour over all dough balls, and roll balls to ensure they are lightly coated with the flour.
- Add 8-10 dough balls to the fruit mixture, gently mixing together to ensure balls are coated with spices, then adding more.
- Preheat oven to 350 degrees. Pour into prepared 9x5 loaf pan, making sure it is evenly distributed. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough holds an indentation when poked, 20 to 30 minutes.
- In a small bowl, whisk an egg and brush on top of dough prior to adding to the oven. Then bake for 55 minutes to an hour. Allow bread to cool in the pan for 10 minutes, then remove and place on a cooling rack to cool for at least 30 minutes.
- Make the glaze - simply combine the ingredients and whisk together. Drizzle on top of bread. Use immediately, or keep covered with a moist cloth to keep a crust from forming until ready to use.
Nutrition
Calories: 300kcal