Extra dark cocoa powder is the perfect compliment to Sage’s sweet and juicy D’Anjou Pears. This bread is like eating a moist brownie!
Makes 2 Loaves
Preheat oven to 350 degrees
- 3 eggs
- 1 cup of vegetable oil
- 2 cups of sugar
- 1 Tablespoon of vanilla extract
- 2 unpeeled, cored and chopped D’Anjou Pears
- ½ cup of extra dark cocoa powder
- 1 teaspoon of salt
- 1-teaspoon baking powder
- 2-½ cups all-purpose flour
- 1 cup chocolate chips
Beat eggs, oil, sugar and vanilla in an electric mixer. Mix in pears. Add flour, baking powder, baking soda, cocoa and salt. Mix well. Add chocolate chips and mix on low to combine. Pour batter into 2 greased and floured loaf pans. Bake one hour or until bread springs back when lightly touched in the center. Let cool for 5 minutes and remove from pans. Set on cooling rack to cool completely before slicing.
This bread is great served plain or you can dust with powdered sugar or drizzle with chocolate glaze. This bread also freezes well!