Tuesday, September 11, 2018

Roasted Pear and Grape Kuchen #BreadBakers #KitchenMatrixCookingProject

This sweet bread made with yeast is topped with a roasted grape and pear crumble before being baked.  It is perfect for breakfast as a coffee cake or as a light dessert, topped with whipped cream.

Join me and the members of Bread Bakers as we share bread recipes containing grapes......

When my friend, Sneha of Sneha's Recipe, invited the members of Bread Bakers to share a recipe containing grapes, I immediately thought of making some sort of raisin bread.  

I use raisins in tons of quick bread recipes and have shared many of them.  My favorite raisin bread, however, is this one that is reminiscent of my Grandmother's.  I really wanted to make another yeasted bread for this challenge.  

When I went to put this event on my planning calendar, I noted that it is also the day that Cam of Culinary Adventures with Camilla, Karen of Karen's Kitchen Stories and I share our recipes inspired by The Kitchen Matrix by Mark Bittman.

Karen had chosen the theme Pears for this week's recipe.  Hmmmmmm.....perhaps I could incorporate pears into the bread recipe as well, thus killing two birds with one stone, as they say.

A Google search led me to a website called myrecipes.com where this recipe from Cooking Light was listed.  Reading through the recipe, it reminded me of Grandma's raisin bread recipe and I knew that I wanted to make it.

I guess that Kuchen translates literally as Cake.  Sneha had given the go ahead for sweet breads though and they are also very cake like so I'm hoping that it fits well into this theme.

Once the batter/dough is made it is placed into a springform pan and then set into a warm, draft free spot to rise as you would with a bread.

While the dough is rising, roast the pears and grapes in a hot oven for about 20 minutes and then allow to cool completely.

Toss the cooled fruit with butter, brown sugar and pecans. Then scatter this mixture over the risen dough.

It bakes to a beautiful, golden brown in about half an hour.  

Let's see what the other Bread Bakers are sharing today

It wasn't until after I made this recipe that I looked at the recipe section in Bittmans book for pears.  This is when I saw that all the recipes he posted were for salads.  I can't believe that, with something as versatile as pears, Bittman's ideas were so limited.  

Oh well, I am still using this recipe as my Kitchen Matrix Cooking Project post this week. I'm sure Cam and Karen will forgive me once they taste this amazing bread.

Let's see what they made with their Pears

Here is the recipe for this amazing, comforting, fruity bread.......

#yeastbreads, #yeastedcake, #cake, #bread, #German, #fruit, #nuts,
Bread, Cake, Breakfast, Brunch, Dessert
Yield: 12 servingsPin it

Roasted Grape and Pear Kuchen

prep time: 1 hour and 50 minscook time: 30 minstotal time: 1 hours and 80 mins
This sweet bread made with yeast is topped with a roasted grape and pear crumble before being baked. It is perfect for breakfast as a coffee cake or as a light dessert, topped with whipped cream.


1/2 c. warm milk (105-110*)
1 pkg. dry yeast
1/2 c. sugar, divided
2 T. canola oil, divided
1 t. vanilla
1 t. grated lemon rind
pinch of salt
pinch of ground nutmeg
2 eggs
2 c. flour
6 T. butter (5 T at room temperature, 1 T melted)
1 1/2 c. seedless red grapes
2 small pears,  cored and cut into 1/4" slices
1/4 c. chopped pecans
3 T. brown sugar
1/2 t. cinnamon


Whisk together the milk, yeast and 1/2 teaspoon of the granulated sugar, in the large bowl of a stand mixer, fitted with the paddle attachment.  Let stand until foamy, about 5 minutes.

Add the remaining sugar, 1 Tablespoon of the oil, vanilla, lemon rind, salt, nutmeg and eggs.  Beat on low speed until combined.

Gradually add the flour,  a half cup at a time, until blended and smooth.  Add the room temperature butter, 1 Tablespoon at a time, blending well after each addition.  

Spread the batter into a springform pan that has been treated with baking spray.  Set aside in a warm, draft free area for 90 minutes.  

Toss the grapes and pear slices with the remaining 1 Tablespoon of oil.   Scatter onto a baking sheet that has been lined with parchment or a silicone mat and roast in a preheated 450* oven for about 20 minutes, until fruit is tender.  Set aside to cool completely.

Combine the melted butter, brown sugar, pecans and cooled fruit.  Scatter over the risen dough and bake in a preheated 350* oven for about half an hour, until a skewer inserted in the center removes cleanly.  Let cool in the pan on a wire rack for 15 minutes before removing from the pan to cool completely.


Slightly adapted from Cooking Light.
Created using The Recipes Generator

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.


  1. The bread does look delicious. I love roasted pears in salads too.

  2. That looks beautiful! I love it. Can't wait to try it.

  3. What a perfect fall brunch treat this would be! Love the roasted fruit and sweet yeasty bread. Perfect!

    1. It would be perfect and it's such a nice presentation Eileen.

  4. Raisins and pears sounds like a great combo!

  5. Hello Wendy, For a moment, I thought that you baked a cake. It looks so delicious. I loved the step where you roasted pears and raisins and tossed them in butter and brown sugar. Pears and raisins sound so delicious.


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