By Aylin Erman, Istanbul-based creator and author of plant-based recipe blog GlowKitchen.
This is a recipe I grew up with. We have two large pear trees in our background and every August and September, when the pears were in full bloom and ripe, my sister and my task was to grate the pears, shoving our mouths with the shreds as we worked, ultimately for my mother’s beloved pear bread recipe. However, her recipe uses white flour, white sugar, and eggs. I tweaked it a bit to reveal a vegan version with a better nutritional profile. Enjoy!
Turbinado sugar is less refined and whole-wheat flour is packed with fiber. The apple sauce has a binding and softening effect normally reserved by eggs. The result is the same bread I was raised on, only it is a tad moister – who can argue with that? I find it great as a snack or in the morning!
- 2 cups organic applesauce
- 1 cup vegetable oil
- 2-3 large pears, peeled and grated to make 2 cups
- 1-1/2 cups of turbinado sugar
- 1/2 teaspoon grated lemon rind
- 1 teaspoon vanilla
- 2 cups 100% whole-wheat flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2/3 cup chopped walnuts
In large bowl add applesauce and whisk in oil. Add grated pears, sugar, lemon rind and vanilla.
Sift dry ingredients and add to pear mixture, stirring just to moisten. Stir in walnuts and pour in two greased 8-inch loaf pans.
Bake for 55 minutes or until toothpick inserted in center comes out clean. Makes 2 loaves.