Polenta Pear Rosemary Bread

Misc. Sources

    1 1/2 cups flour                                               
    3/4 cup polenta or cornmeal                                    
    3/4 teaspoon baking soda                                       
    3/4 teaspoon salt                                              
    1/5 cup sugar                                                  
    1 cup canola oil                                               
    2 eggs                                                         
    1 teaspoon vanilla extract                                     
    3 cups pears core, 1/2-in cube (slice 1/2 pear for top)        
    1 teaspoon rosemary fine chop                                  
    1 teaspoon lemon zest                                          

Preheat oven to 350°F. Spray a loaf pan with nonstick cooking spray.

In a large bowl, whisk together the flour, cornmeal, baking soda, and salt.

In the bowl of an electric mixer fitted with a paddle attachment, combine sugar, oil, eggs, and vanilla. Beat on high until batter is pale yellow, about 1-2 minutes.

Decrease mixer speed to medium and add dry ingredients to batter. Mix just until incorporated, then decrease speed to the lowest setting and fold in pears, rosemary, and lemon zest.

Pour batter into prepared pan and arrange remaining pear slices on top. Bake for 1 hour and 40 minutes, or until tester inserted in the center comes out clean. Remove from oven and cool for 20 minutes on a wire rack. Remove bread from pan and cool completely. Slice carefully with a bread knife and enjoy plain, with butter, or with cream cheese.

VARIATIONS: Sub in quince if you find them (lucky you!) or apples for the pears. OR Bake the batter in a Bundt cake pan and add a simple glaze. OR Switch out the rosemary for 1 tsp cinnamon and serve it for brunch.