Black Sesame Pear Bread

This quick bread hits the spot with some tea or coffee, or as a light afternoon snack. The pears add delicate moisture and texture to compliment the crusted, sugared top and the slight crunch of the sesame seeds.
By Amrita Rawat

Black Sesame Pear Bread Recipe
Black Sesame Pear Bread
Black Sesame Pear Bread
 
Author:
Recipe Type: Dessert
Serves: 1 loaf
Ingredients
  • 1 stick unsalted butter at room temperature
  • 1½ cups + 2 tablespoons all-purpose flour
  • 1 cup almond flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tablespoons + ½ cup black sesame seeds
  • ¾ cup + 2 tablespoons sugar
  • 1 large egg
  • 1 large egg yolk
  • ¾ cup buttermilk
  • 2 medium Bosc pears, peeled, cored, and cut into small cubes
Instructions
  1. Preheat oven to 325 degrees F and grease a regular size loaf pan.
  2. Whisk together the flour, the almond flours, baking soda, baking powder, salt, and 2 tablespoons of black sesame seeds in a bowl.
  3. Grind the ½ cup of sesame seeds in a spice mill to form a thick paste.
  4. Use an electric mixer to beat the butter and sugar in a bowl until fluffy.
  5. Add the sesame paste and beat till blended.
  6. Add the egg and egg yolk.
  7. On low, add in the flour mixture, alternating with buttermilk.
  8. Toss the pear cubes with the remaining 2 tbs flour in a small bowl and fold into the batter.
  9. Spoon into the pan and sprinkle the top with at least 2 tablespoons of coarse sugar.
  10. Bake about 1 hour and 30 minutes or until a tester comes out clean when inserted into center.
  11. Let cool completely before removing from pan.
  12. Best served at room temperature with some tea


Amrita Song

Amrita Rawat is the author of the blog Chai and Dumplings. Born in India and a lifelong resident of Atlanta, she recently moved to Saint Louis. Her love for food stems in part from its ability to bring cultures together and in part from how darn good it feels to eat a delicious meal. She loves traveling and has eaten her way through cities like Hong Kong, Paris, Budapest, Mumbai, and Shangri-la. Amrita is also a contributor to Sauce Magazine in St Louis.

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1 Comment
  1. I’m not crazy about fruits in my bread but I love your other ingredients in this recipe. Could I simply leave out the pears or do I need to add back some other forms of liquid to make up for moisture? Thank you!

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