Prep 10 mins
Cook 1 hr
I do love food blogs, and I do love pears. When I came across this recipe on a favorite blog I knew the Gods of Serendipity were smiling down on me that day, even more so that I had too many ripe pears in the house at the moment. I've made a few changes to suit my own tastes, listed in the recipe below.
- 3 cups flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup chopped pecans (original recipe uses walnuts)
- 3⁄4 cup vegetable oil (original recipe uses softened butter)
- 3 eggs, lightly beaten
- 2 cups granulated sugar
- 2 cups finely grated finely grated ripe firm pears (original recipe says to use peeled pears, I figure what's a little extra fiber)
- 2 teaspoons vanilla extract
- Preheat oven to 350° F (175 C in my house).
- Lightly grease and flour a 10-inch tube pan or two 9″x 5″loaf pans. I use my silicon fluted tube pan and don't grease or flour.
- Combine flour, baking soda, baking powder, salt, and cinnamon.
- Scoop out about 1/4 cup of this mixture and combine it with nuts to coat.
- Stir back into the flour mixture.
- In a separate bowl, combine butter, eggs, sugar, pears, and vanilla.
- Add the pear mixture to the flour mixture, stirring just until flour disappears and batter is evenly moistened. Don't overdo it, you want everything JUST moistened.
- Pour batter into prepared pan(s). Bake for 60-70 minutes, or until bread is browned and firm on top. A pick inserted into the center should come out clean.
- Cool in pan on a wire rack for 10 minutes. Then, remove from pan and place top side up on a plate or wire rack to cool completely.