Pear Bread

Pear Bread

*****

I found this recipe after canning a crate of pears and I had only a couple pears that weren't enough to can another batch.

Ok, So the picture doesn't really do this justice. I tried to make it look different than the apple bread picture, so I spread some butter on which tastes better than it looks.

But trust me it is DELICIOUS!

Hubby gives it a solid 5 STARS and wishes pears were available year round!

This recipe makes 2 8x4" loaves

• 1 cup vegetable oil
• 2 cups granulated sugar
• 3 eggs
• 3 pears (2 1/2 cups) - peeled, cored and chopped
• 1 cup chopped pecans
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x4 inch loaf pans.
2. In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans
3. Bake in preheated oven for 45 minutes, until a toothpick inserted into center of a loaf comes out clean (the original recipe says to bake for 60 min WHAT?!?!?! If you want burnt bread go ahead, but 45 min did well for me). Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.

**Just a reminder for my fellow high altituders (is that a word? HA!), remember to decrease the sugar somewhat and/or add a little more liquid so your bread won't sink in the middle. (Unless you don't care what it looks like.) You could also adjust the temp and time, raising the temp approx 15* and decreasing time about 10 min. **

Enjoy!