chai-spiced coconut pear bread
So… this is not what I intended to make.
You know how they say when life gives you persimmons, make chai-spiced coconut pear bread? Oh, they don’t? Well that’s what I heard the other day.
Let me tell you a story. Once upon a time, I bought persimmons for the first time in my life. I don’t know why I’d never bought or tried persimmons before — they look so cute and delicious sitting there in the produce aisle, but my hands usually reach for the plums or the apricots or the apples because we’ve been friends for years and I know what they taste like and I like living in my regular fruit bubble.
ANYWAY, one day I decided to leave the bubble and I grabbed the last four persimmons left in their section, sitting snugly under the “Hachiya persimmons” sign (which, as I learned in my research, is the best type of persimmon used for baking, as opposed to the Fuyu), and paid a whopping $6 for them. But it was worth it, I said to myself, because I was going to use them in a quick bread: One with persimmons and ginger and bourbon (See? Worth it).
So one morning, I retrieved my beloved new persimmons from the fridge, flipped them over to remove their stickers and there it was, staring me in the face.
I bought the FUYU instead of the HACHIYA. (Man, if I had a nickel for every time I said that…)
I harumphed about it. I bah humbugged about it for a bit. I contemplated going back to the grocery store and suing them for false advertising (or just politely asking for a refund, either/or). But instead I cooled off over a glass of milk (because I’m five) and an episode of “Downton Abbey” (because British accents somehow remind me to act like a lady) and then decided to make chai-spiced coconut pear bread. And I lived happily ever after.
So now that we’ve got that out of the way, let’s talk about the deliciousness we’ve got going on here. There’s chai tea-infused milk in here. There are fresh chunks of Anjou pear (which are so in season right now and so unbelievably yummy). There’s a scattering of toasted coconut. There’s a vanilla-cinnamon glaze. There’s also an overwhelming chance that this bread was meant to be made after all, so I’d like to thank my Hachiya persimmons for turning out to be Fuyus so that I could experience this miracle of miracles in bread form.
Of course, one of these days I’m going to buy the right kind of persimmons and make that other bread. Because, hello, bourbon. The end.
Chai-Spiced Coconut Pear Bread
Adapted from Zoe Bakes
Yields: 1 9-by-5-inch loaf
For the bread —
1 cup unsweetened coconut
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/3 cup granulated sugar
1/2 teaspoon salt
3/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 stick unsalted butter, room temperature
1/2 cup brown sugar, packed
2 large eggs
2/3 cup chai-infused milk (I steeped this tea in warm milk for a few minutes, then let the milk cool to room temperature; if you can’t find or don’t want to add the tea, just use regular milk)
2 ripe Anjou or Bosc pears, cored and cut into 1/2-inch chunks
For the glaze —
1 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 tablespoons milk
ground cinnamon, for sprinkling
Preheat oven to 300 degrees F. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring every few minutes, until lightly toasted, about 10-15 minutes. Remove from oven and set aside to cool.
Increase oven temperature to 350 degrees F. Lightly grease and flour a 9-by-5-inch loaf pan and set aside.
In a large bowl, whisk together coconut, flour, baking powder, sugar, salt, cardamom, cinnamon and cloves. In a separate large bowl, cream butter and brown sugar until light and fluffy. Add eggs one at a time, stirring until just combined. Alternately add flour mixture and milk, beginning and ending with flour mixture, stirring until just combined and scraping down sides of bowl after each addition. Fold in cubed pears.
Pour batter evenly into prepared baking pan. Bake 1 hour to 1 hour, 15 minutes, or until deep golden brown and a toothpick inserted in the center comes out clean. Remove from oven and cool 10 minutes in pan. Remove from pan and cool 30 minutes on a cooling rack.
Whisk together powdered sugar, vanilla and milk until a thick glaze forms. Spoon and spread glaze evenly over bread. Sprinkle with cinnamon. Cool completely before slicing.
I’ve tasted persimmon but never cooked with them, but they were tasty! I love how you incorporated them into a loaf cake..fine job m’lady 😉
Wait, I got lost…you didn’t put them in the cake! Doh…sorry, that’s what I get for reading on my phone at 5am 🙂 you still rocked the loaf!
Gerry — LOL, no worries! I WISH I could have put them in the loaf, but it’ll have to wait. 😉 Thanks for the comment!
Ahhh I hate mislabeling. And I don’t pay attention enough to double check these things either. At least it all worked out for you though–this bread looks delicious, and I love love pear & coconut!
Natasha — I know! I just get so flustered with myself when I don’t read the labels ahead of time. Live and learn. 🙂
Make sure when you do get the Hachiyas, you leave them out until they’re like water balloons, which could take weeks. Fuyus never really get that soft, so your persimmons wouldn’t have been ready anyways 🙂 Look for the pointed ends on the Hachiyas next time.
A good baking use for Fuyus (and if you know Fuyus, you’d know this is a hard task): cut into very small cubes (the size of a cardamom pod or of little cat treats), caramelize sugar viathe dry method in a pan, toss in the persimmon with a bit of lemon juice, let sit over heat for 30 seconds without stirring, then toss to coat. And you have persimmon confetti, a great addition sprinkled over the top of honey yogurt, caramel pudding, cheesecake, etc.
Mary — Good to know, thanks! I still have the Fuyus so I just might have to make that persimmon confetti — it sounds AMAZING.
First, this bread looks and sounds crazy awesome. I think it’s what I would use to calm down from the persimmon debacle too 😉
Second, persimmons – I tried to use them once. Major MAJOR fail. I think I’m scarred for life now…
Heather — Haha, it might be a while before I make friends with persimmons again, too! 🙂 Thanks for the comment!
oh please PLEASE make the confetti!! That sounds awesome!
Claire — I just might! I’ll keep you posted. 🙂
Persimmons are so unique! What other fruit has two main varieties, one of which must be eaten when squishy soft and the other when still hard? Although I enjoy persimmon season, lemons are always on my mind! The combination of chai spices with coconut and lemon makes for a very tempting treat!
Deb — I know; persimmons are pretty interesting (also pretty delicious :)). Thanks for the comment!
Pear breads are so delicious, I love the chai spices here!
Laura — I have a special spot in my heart (and tummy) for pear breads, too. 🙂 Thanks for the comment!
Aw, this is so cute (: This bread looks delicious, and I’m glad it worked out for you! (And persimmons are amazing just on their own as is!)
Caroline — Haha, thanks 🙂 I’m glad I can have my pear bread AND persimmons to munch on now.
i recently made a chai gingerbread (taking a lot of help from a box mix from trader joe’s) and loved the tea addition!
Lynn — Ooh, chai gingerbread? I like the sound of that!
This bread sounds insanely good, lady love! I could go for a slice right-about-now.
Ashley — Aw, thanks sweets! 🙂
I loved this post! Both the tone of the writing and the end product (giiiiive me! my favourite cake [maybe ever!] is Joy the Baker’s spiced pear bundt cake with a walnut praline, followed rapidly by Shutterbean’s chai coffee cake. Seriously: if your cake can top these two cakes, I can move them down my list and free up spaces on the coveted ‘Top 5’ for other important things like Red Velvet and Coconut Cake.
Anyway, back to you: your photography is really beautiful. Clear and simplistic. And, like I said, I really do like the anecdotal tone of your writing :).
Rebecca — That is so incredibly sweet, thank you! Both of those cakes by Joy and Shutterbean sound AMAZING, by the way. I’m not sure I could beat them, even though I admit this loaf is pretty darn tasty! 🙂
I’m very glad that your story has such a delicious ending. Lovely combination with the chai spices, coconut and pear.
Kathryn — Me too 🙂 Thanks for the comment!
Could your photos be any prettier? I just don’t think so. Love this bread so much Stephanie!
Claire — Oh, thank you! That made my day. 🙂
Such a lovely flavor combination and what a way with words! I love bourbon also, so I am eagerly awaiting your next loaf recipe.
Allison — Thank you! The bourbon loaf will be happening, rest assured. 🙂