Batter Bakery’s Chocolate Pear Bread

Makes one 8- or 9-inch loaf

The addition of rye flour gives this quick bread a lovely, complex flavor that complements the sweet pears and bittersweet chocolate. Jen Musty prefers to use European pears like Morettini or Bartlett, but Asian pears also work for this recipe. If using European pears, it is not necessary to peel them, but Asian pears often have tougher skin and can be peeled if desired.

¾ cup granulated sugar

2 to 3 ripe pears (about 11 ounces), chopped in 1-inch cubes

2 large eggs

½ cup canola or other neutral-tasting oil, plus more for greasing the loaf pan 1 cup all-purpose flour, plus more for dusting

Scant ½ cup rye flour ½ teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon ground allspice ¼ teaspoon kosher salt ¾ cup roughly chopped bittersweet chocolate (at least 65 percent cacao)

Instructions: Place rack in the center of the oven and preheat oven to 350 degrees. Prepare an 8- or 9-inch loaf pan by greasing with a bit of oil and dusting lightly with flour.

Place sugar and pears in the bowl of a stand mixer, fitted with the paddle attachment. Combine on low speed until pears are roughly mashed. Avoid turning this into “pear sauce” — you still want visible chunks of pears.

With the mixer running, add eggs one at a time to pear mixture, then stream in oil.

In a mixing bowl, whisk together flours, baking soda, cinnamon, allspice and salt. Add to the pear mixture, then combine on low speed until dry ingredients are barely incorporated.

Fold in the chocolate chunks, mixing only until just combined. Scrape down sides of bowl, making sure ingredients are all incorporated.

Pour batter into prepared loaf pan and bake until a skewer inserted into center of loaf comes out with only moist crumbs, about 60 minutes.

Allow to cool 15 minutes, then remove loaf from pan. Cool completely on a baking rack before slicing.

Pear gives this chocolate quick bread a seasonal note.