Swiss Pear Bread

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the filling: For the filling:
• 4 ripe pears, peeled, cored, and diced 4 ripe pears, peeled, cored, and diced
• 1/2 cup (60g) chopped almonds 1/2 cup (60g) chopped almonds
• 1/4 cup (35g) raisins 1/4 cup (35g) raisins
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 42g, 20g
• Protein: 6g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt for the dough. Add the cold butter and use your fingertips to rub it into the dry ingredients until the mixture resembles coarse crumbs.
2. 2.
   In a separate bowl, whisk together the eggs and vanilla extract. Pour the egg mixture into the flour mixture and stir until a dough forms. Knead the dough gently until it becomes smooth and elastic.
3. 3.
   In another bowl, combine the diced pears, chopped almonds, raisins, sugar, cinnamon, and nutmeg for the filling. Mix well to ensure all the ingredients are evenly distributed.
4. 4.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. 5.
   On a lightly floured surface, roll out the dough into a rectangle of about 1/4 inch thickness.
6. 6.
   Spread the pear filling evenly over the dough, leaving a small border around the edges.
7. 7.
   Carefully roll up the dough, starting from one of the longer sides, to form a log. Pinch the edges to seal.
8. 8.
   Transfer the rolled dough onto the prepared baking sheet and gently shape it into a crescent or oval shape.
9. 9.
   Bake for 30-35 minutes, or until the bread is golden brown and cooked through.
10. 10.
    Allow the Swiss Pear Bread to cool before slicing and serving.

Treat your ingredients with care...

• Almonds — Toast the almonds before chopping them to enhance their flavor and crunchiness.
• Pears — Choose ripe but firm pears for the filling to ensure a balance between sweetness and texture.

Tips & Tricks

• For a twist, add a sprinkle of powdered sugar on top of the baked Swiss Pear Bread before serving.
• Serve the bread warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• If you prefer a more pronounced spice flavor, increase the amount of cinnamon and nutmeg in the filling.
• Feel free to experiment with different types of nuts or dried fruits in the filling to customize the flavor to your liking.
• Leftover Swiss Pear Bread can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Serve slices of Swiss Pear Bread as a delightful breakfast treat or as a delicious dessert. It pairs well with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, dust the baked Swiss Pear Bread with a light sprinkle of powdered sugar. Serve it on a decorative platter or cake stand for an elegant touch.