It's about that time of year — the trees that lined highways leading to music festivals and summer getaways have given way to leaves that crunch underfoot; The sun hits snooze for us, for just a couple minutes longer; We trade in our Double IPAs by the pool for Maple Brown Ales by the fire (or at least a Coffee IPA!). This light and balanced quick bread recipe, adapted from Cooking Light and updated with our Last Leaf Maple Brown Ale, will make the transition all the more smooth.
4 cups water
2 cups granulated sugar
2 small whole Bosc pears
1½ tsp all-purpose flour (to brush the pears)
1¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
6 Tbsp butter, softened
¾ cup packed dark brown sugar
2 large eggs
½ tsp vanilla extract
½ cup Last Leaf Maple Brown Ale
½ cup fat-free sour cream
¼ cup maple syrup
Preheat oven to 350°. Coat a 9 x 5-inch loaf pan lightly with all-purpose flour.
Bring 4 cups water and granulated sugar to boil in a medium saucepan. Add pears; reduce heat to medium, and cook at a medium-low boil for 5 minutes or just until pears start to soften. Remove pears from pan; cool slightly. Trim bottoms of pears to the height of the loaf pan. Lightly brush 1½ tsp flour over the bottom two-thirds of each pear and place in loaf pan.
Combine flour, baking soda, baking powder, and salt, stirring well with a whisk.
Place brown sugar and butter in a large bowl; beat with a mixer at high speed until well blended. Add eggs, one at a time, beating each egg well. Beat in vanilla.
Combine Last Leaf, sour cream, and syrup, stirring well with a whisk. Beating at low speed, add flour mixture and liquid mixture into a third large bowl alternately, beginning and ending with the flour. Beat just until combined.
Scrape batter into your loaf pan, around the pears.
Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Let cool 10 minutes in pan on wire rack before removing. Quick bread can cool completely on a wire rack or wooden slab, as pictured.