I recently received a copy of Vegan Holiday Cooking: 60 Meatless, Dairy-Free Recipes Full of Festive Flavors – just in time for the holidays! Kirsten Kaminski’s book offers veganized versions of classics like a Chocolate Yule Log, along with modern holiday flavors like a Creamy Pumpkin Latte. Holiday meals with the family can be stressful for vegans – so being able to easily make and bring your own stuffing, a lentil loaf, and dessert is a pretty sweet option to have.
Today I’m sharing Kirsten’s recipe for Poached Pear Chai Bread. Not only does it feature some of my favorite winter flavors, but it just looks so fancy when you cut into it! I can’t help but do my best Mary Berry voice, “Oh that does look splendid, doesn’t it?”
To get things started, you’ll need to poach some pears. You can substitute the white wine in the poaching with white grape juice, or apple juice with a splash of lemon juice or vinegar to cut the sweetness.
- 2 medium pears (any variety)
- 2 1⁄2 cups (600 ml) water
- 1 tsp pure maple syrup
- 1 tsp grated fresh ginger
- 1⁄2 cup (120 ml) dry white wine (or whatever sub you’re using)
Slice the bottoms off the pears and peel them, leaving the stems
attached. In a medium pot over high heat, bring the water, maple syrup, ginger and wine (if
using) to a boil. Place the pears in the pot so that they stand upright and reduce the heat to
medium-low. Simmer for 6 to 7 minutes, until the pears are just tender, then carefully remove
them from the pot and set aside.
Disclosure: Some of the links in this post are affiliate links, which means if you click and make a purchase I may earn a commission. That being said, the opinions expressed in this post are my own.
Vegan Poached Pear Chai Bread
By December 11, 2019Published:
Reprinted with permission from Vegan Holiday Cooking by Kirsten Kaminski, Page Street Publishing Co. 2019. Photo credit: Kirsten Kaminski
- 1 Tbs ground flaxseed
- 3 Tbs water
- 1 cup almond or soy milk
- 1 Tbs apple cider vinegar
- 1/3 cup melted coconut oil
- 1/4 cup date syrup
- 1/2 cup pumpkin puree
- 2 cups spelt flour
- 1 Tbs baking powder
- 1/2 cup coconut sugar
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground cardamom
- pinch salt
- Once the pears are poached, get to work on the bread. Preheat the oven to 350°F (175°C) and line a 9 x 5–inch (23 x 13–cm) loaf pan with parchment
- Make a flax egg by combining the flaxseed with the water in a small bowl. Set the mixture aside and let it thicken.
- In a large bowl, combine the milk with the vinegar and let the milk curdle for 5 minutes to create
vegan buttermilk. Add the oil, date syrup, pumpkin puree and flax egg and combine.
- In another large bowl, whisk together the flour, baking powder, coconut sugar, cinnamon, ginger,
nutmeg, cloves, cardamom and salt. Pour the buttermilk mixture into the flour mixture and beat
with an electric mixer
on low speed until just combined (don’t overmix). Pour the batter
the prepared loaf pan and gently place the pears inside so that they are standing upright,
surrounded by the batter. Bake, covered, for 35 minutes. Uncover the loaf pan and bake for
another 10 minutes. Let the bread cool slightly before transferring it to a wire rack to finish
- To make an orange glaze, combine the of one orange and 1/2 cup powdered sugar in a small bowl and
mix until smooth and pourable. (Add more or less orange juice depending on the desired
consistency.) Drizzle the glaze on top of the bread and serve while it’s still warm.
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