The Governor's Inn Vermont pear bread from The King Arthur Flour 200th Anniversary Cookbook (page 93) by King Arthur Flour and Brinna B. Sands

  • buttermilk
  • nutmeg
  • walnuts
  • pears
  • eggs
  • all-purpose flour
  • sugar
  • unsalted butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 12, 2019

    This is a quick bread type cake that reminds me of zucchini bread except that the flavor is of pears and pecans. The recipe's been inconsistent for me - it's sometimes turned out really well (moist, flavorful) and sometimes less well (faint pear flavor, a bit too dry) and I haven't nailed down the cause yet. My best current guesses are that it's important to use King Arthur flour (as specified in the recipe) and very flavorful pears. It's delicious enough when it comes out well, though, that I'll definitely try again!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.