Make a large, delicious loaf of Vanilla Glazed Pear Bread, or use the recipe to make 12 muffins, filled with fresh pears & topped with a sweet glaze!

Once the weather begins to cool, I start thinking of the many “cool weather” dishes I can make! In the summer when it is hot here, I find I don’t bake as much, because I don’t want to heat up the kitchen. But cool mornings in Fall? Now THAT is another story!

The original recipe for this delicious vanilla glazed pear bread was for pear muffins, but I decided to tweak the recipe into a loaf of bread. Now if you prefer muffins, then by all means… go for it!

The recipe will yield 12 muffins or one 9″x5″ loaf! Making this bread (or muffins) is very easy! Here’s how to make it!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prep The Pears

There is no need to peel the pears, so that makes this dish even easier! Slice the pears in half, lengthwise, and then remove the stem and core. I use a melon baller to do this, but a spoon works wonderfully, too!

Once that is done, thinly slice the pears, and then cut each slice into small cubes. Place the pears into a large mixing bowl. Add ground cinnamon, granulated sugar, and fresh squeezed lemon juice to the pears, and stir the ingredients gently together. Set the bowl aside.

Prepare The Batter For Vanilla Glazed Pear Bread

In a separate small bowl, combine the sour cream, egg, 1 teaspoon of vanilla extract, and the milk. Whisk these together to form a thin batter, and set aside.

Sift flour baking powder, baking soda and salt together into another large mixing bowl. Use a spoon (or your fingers) to make a deep well in the middle.

Pour some of the batter and some of the pears into the well. Note: Do this in small batches! Stir to blend, and then gradually add in more batter and fruit.

Repeat until everything has been added, and only stir until it is just barely blended together. Don’t over mix! Your finished batter will end up being very thick.

Time To Bake The Vanilla Glazed Pear Bread

Once batter is ready, it is time to bake the vanilla glazed pear bread. Spray bottom and sides of a 9″x5″ bread pan (or muffin tin if making muffins) with non-stick cooking spray. Spoon the batter into pan and spread evenly. Lightly sprinkle the batter with cinnamon, if desired (optional).

If making muffins, fill the tins about 2/3 full. Place the loaf (or muffin) pan into a preheated 375° F oven. Bake for 30-35 minutes, or until the tops of the bread loaf or muffins are golden brown.

Test them at the 30 minute mark by inserting a toothpick into the center. A loaf will usually take the full 35 minutes, but check it at 30, to be safe.

When done, remove the bread (or muffins) from the oven. Let the bread sit in the pan for 5 minutes, and then carefully remove from the pan to a wire rack to finish cooling. I moved mine from the wire rack (after it cooled for 10 minutes) to a piece of aluminum foil, for glazing.

Make Vanilla Glaze To Spread On The Pear Bread

While the bread or muffins are cooling, make the vanilla glaze. It’s EASY! Place powdered sugar, ground ginger, cinnamon, vanilla, and warm water in a small bowl. Mix these ingredients together until a  spreadable glaze is made.

If your glaze is too thick to spread with a pastry brush, add a teensy bit more water. Spread the vanilla glaze over the entire top of the warm (or completely cooled) bread (or each muffin). 

Using a pastry brush makes this a very easy task! I glaze the bread after it cooled 10-12 minutes, and let some glaze drip down the sides of the loaf, because I think it looks great that way!

Serve The Vanilla Glazed Pear Bread

Once the bread has cooled, and the glaze has firmed up, the vanilla glazed pear bread is ready to enjoy! Slice the loaf into thin slices, and give it a taste! It is soooo good.

Do you see all those pear chunks inside? YUMMO! The loaf will yield about 10 thin slices, so there will be plenty to enjoy with tea or coffee!

We really enjoyed this vanilla glazed pear bread, and I sincerely hope you do, too! It is moist from the fresh fruit, and tastes wonderful! Hope you will consider trying the recipe, and also hope you and those you love will enjoy it as much as we do! Have a great day.

Looking For More Sweet Baked Bread Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few sweet baked bread recipes you might enjoy include:

• Carrot Zucchini Bread
• Starbucks Gingerbread Loaf
• Double Chocolate Zucchini Bread
• Starbucks Lemon Loaf
• Pineapple Walnut Bread

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Original Recipe Source: https://www.weightwatchers.com/us/recipe/glazed-pear-muffins-1/5626a5f84236657004995e21

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Vanilla Glazed Pear Bread

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

 

Make a large, delicious loaf of Vanilla Glazed Pear Bread, or use the recipe to make 12 muffins, filled with fresh pears & topped with a sweet glaze!

Category: Bread/Breakfast

Cuisine: American

Keyword: vanilla glazed pear bread

Servings: 10

Calories Per Serving: 196 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 large Bosc or Anjou pears , with skin
• ½ teaspoon cinnamon
• ⅓ cup granulated sugar
• 1 teaspoon fresh lemon juice
• ½ cup sour cream (light or regular)
• 1 large egg
• 1 teaspoon vanilla extract , divided
• ⅓ cup milk (2%, 1% or fat-free)
• 2 cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

For Vanilla Glaze:

• ½ cup powdered sugar
• ¼ teaspoon vanilla extract
• ¼ teaspoon ground ginger
• ⅛ teaspoon cinnamon
• 1 Tablespoon warm water , + more, if necessary

US Customary - Metric

Instructions

1. Preheat oven to 375°F. Slice pears in half lengthwise, and remove the core. Thinly slice pears; cut each slice into small cubes. Put pears in a large bowl. Add ground cinnamon, granulated sugar, and lemon juice; stir ingredients gently together. Set aside.

2. In a separate small bowl, combine sour cream, egg, 1 teaspoon vanilla extract, and milk. Whisk together to form batter; set aside.

3. Sift flour baking powder, baking soda and salt into a large bowl. Use a spoon or fingers to make a deep well in the middle. Pour some of the batter and some of the pears into the well. Note: Do this in small batches! Stir to blend, and then gradually add in more batter and fruit. Do this until everything has been added and only mix just until it is just barely blended together. Do not overmix! The finished batter will be very thick. Spray bottom and sides of a 9"x5" bread pan (or muffin tin if making muffins) with non-stick cooking spray. Spoon batter into pan and spread evenly. Lightly sprinkle the batter with cinnamon (optional).

4. If making muffins, fill tins about 2/3 full. Place loaf pan (or muffin tin) into a preheated 375° F oven. Bake for 30-35 minutes, or until top of the bread loaf or muffins are golden brown. Test it at 30 minutes by inserting a toothpick into the center. If toothpick comes out free of batter, it's done. When done, remove the bread (or muffins) from the oven. Let bread rest in pan for 5 minutes, then carefully remove and transfer to a wire rack to finish cooling.

5. While the bread or muffins are cooling, make the vanilla glaze. Place powdered sugar, ground ginger, cinnamon, vanilla, and warm water in a small bowl. Mix together until a  spreadable glaze is made. If glaze is too thick to spread with a pastry brush, add a tiny bit more water. Spread the vanilla glaze over the entire top of the warm (or completely cooled) bread (or each muffin).  Once loaf or muffins have cooled and glaze has firmed up, it is ready to eat!

Nutrition Facts

Vanilla Glazed Pear Bread

Amount Per Serving (1 thin slice)

Calories 196 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 26mg9%

Sodium 192mg8%

Potassium 165mg5%

Carbohydrates 40g13%

Fiber 2g8%

Sugar 18g20%

Protein 4g8%

Vitamin A 95IU2%

Vitamin C 2mg2%

Calcium 54mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Cinnamon roll crescents are quick and easy to make! Crescent roll dough is coated in a brown sugar/cinnamon mixture, then rolled, baked and drizzled with glaze!

I found a recipe on Pinterest that sounded like a totally quick and easy way to have a “cinnamon roll” to munch on with breakfast, so I decided to try it! There was a can of crescent roll dough in the refrigerator begging to be used, so out it came, for this delicious recipe!

We LOVE my homemade cinnamon rolls, but they take quite a while to prepare because of time necessary to let the homemade dough rise, etc. When you want the taste of a cinnamon roll, but without the fuss and effort, these cute little cinnamon roll crescents are the way to go!

We were having scrambled eggs and some bacon that I cooked in our oven, and I wanted something quick, easy, and yummy to serve with it. This was the perfect accompaniment, and we loved these cute little cinnamon roll crescents! They only take a couple minutes to prepare, and then they bake for only 9-12 minutes!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Cinnamon Roll Crescents

The first thing you need to do is mix up the cinnamon roll filling! Easy! Simply mix together some brown sugar and cinnamon in a small bowl, until combined. DONE!

Grab a can of refrigerated crescent roll dough out of the fridge. I used this kind, which has the dough for 8 crescent rolls in it.

Cover The Crescent Roll Triangles With Filling Mixture

Separate each of the crescent rolls at the perforations, then lay them on a 13 x 9 inch ungreased baking sheet, about an inch apart. NOTE: You can also make them and roll them, THEN put them on the baking sheet, if desired.

Sprinkle the entire surface of each dough triangle with the filling mixture. Yes… it will be a bit messy, and yes, it will fall all over the baking sheet. No worries. Just scoop up as much as you can and dump it right back on top! Gently press down some of the filling onto the dough.

NOTE: You will most likely NOT use all of the mix. You can see in the photo below how much I had left AFTER completely covering the dough! Store the extras for next time!

Now roll up the cinnamon roll crescents. If you can, roll each one up, beginning at the short side, and roll toward the tip of the triangle, but no worries! You can see in the photo below how mine weren’t that “pretty” or even moderately fashionable. This particular can of dough was pretty decimated when I took it out of the can. Trust me… it doesn’t matter!

Simply roll them up and tuck the end point under. Yes… again, some of the filling will fall out as you roll. I just scooped up what I could, and sprinkled it right back, on top! I used a pastry brush to clean up and remove the extra filling on the pan.

Bake The Cinnamon Roll Crescents

Bake the cinnamon roll crescents in a preheated 350° F oven, for between 9-12 minutes. Since oven temps vary greatly, be sure to check on them around 8-9 minutes.

When done, the cinnamon roll crescents will be golden brown on top (and will sure smell good!). Transfer the crescents to a wire rack, that is positioned on top of wax or parchment paper, and let them cool. The paper underneath will catch the drips when you glaze the crescents later.

Glazing The Cinnamon Roll Crescents

While the cinnamon roll crescents cool, mix together the glaze. Whisk together powdered sugar and heavy cream (or milk) in a small bowl, it reaches your desired consistency.

Lightly drizzle the glaze over the tops of the cinnamon roll crescents once they have cooled down a bit. The wax (or parchment) paper placed under the wire rack will make your cleanup a lot easier!

The glaze will firm up very quickly, and then the cinnamon roll crescents are ready to serve! Aren’t they CUTE? You can see the glaze on top, and all that cinnamon and brown sugar filling in every bit of these decadent breakfast treats!

I truly hope you will consider trying these super easy and quick cinnamon roll crescents. They are absolutely delicious, and I am confident you will enjoy them as much as we did! Have a wonderful day, and may God bless you.

Looking For More BREAKFAST Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few other breakfast recipes you might be interested in trying include:

• Ham, Egg and Cheese Bagel Breakfast Sandwich
• Cinnamon Chip Scones
• Homemade Blueberry Pancakes

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: http://www.sprinklesomesugar.com/cinnamon-roll-crescents/

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Cinnamon Roll Crescents

Prep Time

10 mins

Cook Time

9 mins

Total Time

19 mins

 

Cinnamon roll crescents are quick and easy to make! Crescent roll dough is coated in a brown sugar/cinnamon mixture, then rolled, baked and drizzled with glaze!

Category: Breakfast, Brunch

Cuisine: American

Keyword: cinnamon roll crescents

Servings: 8 crescents

Calories Per Serving: 186 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 8 ounces refrigerated crescent roll dough (1 can)
• 1/2 cup brown sugar (light or dark)
• 3 teaspoons cinnamon

For Glaze:

• 1/2 cup powdered sugar (confectioner's sugar)
• 2-3 Tablespoons heavy cream or milk

US Customary - Metric

Instructions

1. Preheat oven to 375° F. 

2. Separate the crescent rolls at the perforations, then lay them on a 13 x 9 inch ungreased baking sheet, about an inch apart. Sprinkle entire surface of each dough triangle with the filling mixture. Yes... it will be messy. Scoop up as much as you can and dump it right back on top! Gently press down the filling onto the dough. Roll up crescents and tuck the end point under. Some of the filling will fall out as you roll. Scoop up what you can, and sprinkle it back, on top! NOTE: You will most likely NOT use all of the mix.  Store extra filling for next time! 

3. Bake at 350° F, between 9-12 minutes. Since oven temps vary, check on them around 8-9 minutes. When done, crescents will be golden brown. Remove from oven and transfer to a wire rack, positioned on top of wax or parchment paper; let them cool for a few minutes.

4. While crescents cool, make the glaze. Whisk together powdered sugar and heavy cream (or milk) in a small bowl, until it reaches desired consistency. Lightly drizzle glaze over the top of the crescents once they have cooled slightly. The paper placed under the wire rack will make cleanup a lot easier! The glaze firms up quickly, and then cinnamon roll crescents are ready to serve! Enjoy!

Nutrition Facts

Cinnamon Roll Crescents

Amount Per Serving (1 g)

Calories 186 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Cholesterol 5mg2%

Sodium 228mg10%

Potassium 18mg1%

Carbohydrates 33g11%

Sugar 23g26%

Protein 1g2%

Vitamin A 55IU1%

Calcium 21mg2%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Mini zucchini loaves (with creamy browned butter icing) are a delicious treat or snack. This easy recipe makes 2 mini loaves, which are perfect for gift-giving!

This past Fall, I saw a recipe for a zucchini cake that had amazing looking frosting on it, and knew I had to try it! The twist to the original recipe came when I decided to make mini zucchini loaves out of the recipe (instead of a cake), but still use the creamy frosting!

The recipe was very easy to make, and yielded two very moist, absolutely scrumptious mini zucchini loaves. My husband and I shared a loaf over the next couple of days, and we gave the second loaf to one of our neighbors.  Oh YUM… what a great tasting treat!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Mini Zucchini Loaves

The process is very easy to make this bread. Begin by preheating the oven to 350°F. Stir the flour, salt, baking powder, cinnamon, and baking soda together in a medium bowl. Set the bowl with these dry ingredients aside until later.

In a separate bowl, beat the eggs well. Add the granulated sugar to the eggs, and beat well again, until combined and sugar has dissolved. Stir vanilla extract and vegetable oil into the egg mixture, until fully combined. Add the dry ingredients to the bowl with the egg mixture, and stir the ingredients just until the mixture is combined.

Add the chopped walnuts (or pecans) and the grated, drained zucchini to the batter (see tip below for “draining” zucchini). Gently stir the zucchini and nuts in, until combined. This is the batter for the mini zucchini loaves. See how EASY that was?

TIP For “Draining” Zucchini

You can easily “drain” the shredded zucchini between layers of paper towels, to help absorb a lot of the moisture from the veggie. Trust me, you don’t want wet, soggy zucchini in your mini zucchini loaves!

To do this, lay out several layers of paper towel, and place all of the grated zucchini on top.  Add a couple layers of paper towels on top of the zucchini, and press down to absorb lots of excess moisture. Who knew zucchini had so much moisture in it? You will be glad you did this!

Baking The Mini Zucchini Loaves

Once you have your batter prepared for the mini zucchini loaves, it’s time to BAKE!  Divide the batter evenly into 2 greased mini sized bread loaf pans. Bake the mini zucchini loaves in a preheated 350°F oven for 40-45 minutes. Since oven temps vary greatly, be sure to check the loaves at 35 minutes, then 40, to make sure they are completely “done” .

To test their “doneness”, simply insert a toothpick into the top center of a loaf. If the toothpick comes out “clean” (with no wet batter hanging on for dear life), the loaves are done. The mini zucchini loaves should also be nice and golden brown on the outside. Transfer the loaves to a wire rack to cool completely before covering them with browned butter icing.

Making Browned Butter Icing For Mini Zucchini Loaves

To make the browned butter icing, melt 3 Tablespoons unsalted butter in a skillet on medium low heat. Cook the butter on this temperature until the color starts to change slightly to golden brown.

Turn the temperature down to low heat.  The milk solids will begin to turn into brown specks in the liquid (see middle photo below).  Continue cooking, taking care to not let it burn, until butter is a nice brown color (photo on right, below). Remove skillet from the heat.

Let the browned butter cool for 5-6 minutes, then add the powdered sugar.  Add cinnamon and vanilla, and then thin the icing out by adding the milk. Stir to combine. If necessary, add a tiny bit more milk (if needed), to create a spreadable consistency for the icing for the mini zucchini loaves.

Evenly divide the browned butter icing between the two mini zucchini loaves. Spread as much (or as little) as you want onto the loaves. I used it all on the two loaves, and the icing was nice and thick on top!

Time To EAT!

Let the mini zucchini loaves sit for a few minutes, to give the icing a chance to firm up a little bit. The only remaining step left is to slice a nice piece… and EAT IT! YUMMY! The mini zucchini loaves are very moist, full of cute little pieces of zucchini and chopped nuts, flavored with cinnamon and taste WONDERFUL. The browned butter frosting takes it OVER THE TOP to Flavor Town! Enjoy!

Sure do hope you will consider trying this recipe for mini zucchini loaves, with browned butter icing. Pour yourself a hot cup of coffee or tea, and enjoy a slice (or two). Have a GREAT day!

By the way, if you are looking for more homemade sweet bread loaf recipes, I hope you will check out a few favorites. These and ALL my recipes can be found in the Recipe Index, located at the top of the page.

• Starbucks Lemon Loaf (copycat)
• Pumpkin Bread
• Double Chocolate Zucchini Bread
• Cranberry Orange Loaf with Orange Icing
• Starbucks Gingerbread (copycat)

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: https://theviewfromgreatisland.com/end-of-summer-zucchini-cake-with-browned-butter-frosting/

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Mini Zucchini Loaves with Browned Butter Icing

Prep Time

20 mins

Cook Time

40 mins

Resting Time

15 mins

Total Time

1 hr 15 mins

 

Mini zucchini loaves (with creamy browned butter icing) are a delicious treat or snack. This easy recipe makes 2 mini loaves, perfect for gift-giving!

Category: Bread/Breakfast

Cuisine: American

Keyword: mini zucchini loaves

Servings: 10 servings (2 mini loaves)

Calories Per Serving: 385 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Bread:

• 1 cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 pinch baking powder
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup shredded zucchini , drained and packed into cup
• 1/2 cup chopped walnuts (or pecans)

For Browned Butter Icing:

• 3 Tablespoons unsalted butter
• 2 cups confectioner's sugar (powdered)
• 1/4 teaspoon cinnamon
• 1/8 teaspoon vanilla extract
• 2 Tablespoons milk, to thin , plus additional if needed

US Customary - Metric

Instructions

1. Preheat oven to 350°F.  Stir the flour, salt, baking powder, cinnamon, and baking soda together in a medium bowl. Set aside.

2. In a separate bowl, beat the eggs well. Add the granulated sugar to the eggs, and beat well again, until combined and sugar has dissolved. Stir vanilla extract and vegetable oil into the egg mixture, until fully combined. Add the dry ingredients to the bowl with the egg mixture, and stir the ingredients just until the mixture is combined. Add chopped walnuts (or pecans) and the grated, drained zucchini to the batter. Gently stir zucchini and nuts in, until combined. TIP TO DRAIN ZUCCHINI: Lay out several layers of paper towel, and place grated zucchini on top.  Add a couple layers of paper towels on top of the zucchini, and press down to absorb lots of excess moisture.

3. Divide batter evenly into 2 greased mini sized bread loaf pans. Bake in 350°F oven for 40-45 minutes. Since oven temps vary greatly, be sure to check the loaves at 35 minutes, then 40 etc., to make sure they are done. To test "doneness", insert a toothpick into the top center of a loaf. If it comes out "clean" (with no wet batter hanging on for dear life), loaves are done. Transfer loaves to a wire rack to cool completely before removing from pan and covering with  icing.

To Make Browned Butter Icing:

1. Melt butter in a skillet on medium low heat. Cook the butter at this temperature until the color starts to change slightly to golden brown. Once golden brown, lower the temperature to low heat.  The milk solids will begin to turn into brown specks in the liquid.  Continue cooking, taking care NOT to let it burn, until the butter is a deep brown color. Remove skillet from the heat.

2. Let the browned butter cool for 5-6 minutes, then add powdered sugar.  Add cinnamon and vanilla, then thin the icing out by adding milk. Stir to combine. If necessary, add a tiny bit more milk, to create a spreadable consistency for the icing. Evenly divide the browned butter icing between the two mini zucchini loaves. Let the loaves sit for a few minutes, to give the icing a chance to firm up.  Slice each mini loaf into 5 pieces, serve, and enjoy!

Nutrition Facts

Mini Zucchini Loaves with Browned Butter Icing

Amount Per Serving (1 slice)

Calories 385 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Cholesterol 9mg3%

Sodium 229mg10%

Potassium 75mg2%

Carbohydrates 55g18%

Sugar 44g49%

Protein 2g4%

Vitamin A 130IU3%

Vitamin C 2.2mg3%

Calcium 16mg2%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!