Log Stove and Tasty Pear Bread

 

Clay found this idea on his outdoor trader forum and decided to give it a try this weekend.  Eric came down to hang out and they got to work making it happen.

 

I was trying to stay out of the way I just was the waitress bringing things in and out of the kitchen.

 

  I love the way a house looks so cozy and welcoming at night with the lights on inside!

 

Initially it had a hard time getting going but after it started they were good to go.  

 Lily was in charge of supervising the menfolk while they worked.

 

I made 2 loaves today, the one on the left is banana, apple, cinnamon, pecan and the one on the right is banana, pear, cardamom, and almond.

 

I liked the pear one better.  The recipes are as follows and the baking/mixing instructions are the same for both and listed at the bottom:

Apple Cinnamon Bread

DRY

1.5 cups sifted all purpose flour

1 tsp baking soda

1tbsp cinnamon  

1/4-1/2 cup pecans

 

WET

2.5 very ripe bananas smashed

1 tbsp vanilla extract

1/3 cup coconut oil

2 eggs 

1 apple finely chopped

Pear Cardamom Bread

DRY

1.5 cups sifted all purpose flour

1 tsp baking soda

1tbsp cardamom

1tsp cinnamon 

1/4-1/2 cup slivered almonds

WET

2.5 very ripe bananas smashed

1 tbsp vanilla extract

1/3 cup coconut oil

2 eggs 

1 ripe pear finely chopped

Combine wet and dry ingredients separately in different bowls, add dry to wet ingredients slowly mixing in. Then pour into greased (or pam sprayed) 9 inch bread loaf pans.  Cook at 350 degrees for 45-55 minutes until firm.