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Coffee Pear Bread

Yogurt and pear purée give this subtle fruit bread a surprisingly rich and creamy texture. Coffee and cardamom give it flavor that lingers like a cherished memory. You may want to make two loaves at once: one to savor and one to freeze for a later occasion. One of the greatest delights of making bread is sharing it. Make two loves and bring one to a neighbor, randomly. Your gesture and the bread will warm their hearts, and yours. 
Ingredients ~
2 cups unbleached, natural flour or bread flour
1 stick (8 tbsp) butter, softened
1 tsp baking soda
1/2 cup sugar
1/4 tsp salt 
1/2 cup firmly packed light brown sugar
2 large eggs, lightly beaten
1 1/4 cup pear purée (canned or mash your own)
1 tsp pure vanilla extract
1/4 cup plain yogurt
4 tsp Turkish Ground Costa Rican Coffee
1 tsp cardamom
Method ~ 
1. Preheat the oven to 325F with rack in the middle. Grease and flour a 8 x 4 inch loaf pan. 
2. Sift the flour, baking soda and salt into a small bowl. Set aside.
3. In a large bowl, with an electric mixer on medium speed, cream the butter and sugars until well blended. About 2 minutes.
4. With the mixer running, add the eggs and vanilla and blend thoroughly. About a minute. 
5. Add the pear purée and yogurt. Mix thoroughly.
6. With the mixer off, sprinkle the ground coffee and cardamom over the batter. Pour the flour mixture over the top. Then, turn mixer to low speed and mix until just combined.
7. Pour the batter into the pan. Bake for 1 hour and 5 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan. 
8. Invert the bread onto a wire rack. Turn right side up to finish cooling. When completely cool, slice thinly.
Serve with Vermont Cheddar and fruit... and, of course, with a fresh brewed coffee cup. This is especially good with a dark roast. We recommend Black Ice Coffee. If your prefer a medium roast, you will enjoy this fruity bread with Tanzanian Peaberry.

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