Total Time
Prep 10 mins
Cook 50 mins

From Women's Circle magazine (1990). They state that this is best eaten the next day. Put here for safe keeping.

Ingredients Nutrition


  1. Preheat oven to 350°F Drain pear halves, reserving two for garnish and reserve the juice. Finely chop remaining pear halves.
  2. Combine brown sugar, honey, oil, pear syrup, eggs, and zests. Stir in chopped pears and nuts.
  3. Sift remaining ingredients (flour gets sifted twice I suppose) and add to pear mixture, stirring until just blended. Pour into greased loaf pans.
  4. Slice reserved pears and arrange on top of batter. Bake for 50-60 minutes or until toothpick inserted in center comes out clean.
  5. Remove from oven, invert to cooling racks and cool. For best flavor let stand overnight. Store wrapped in foil.
Most Helpful

Was gonna cut the recipe in half, but then decided to gift a loaf to one of my neighbor couples! I was a bit generous with the zest amounts, & also used a dark brown sugar, but other than those slight changes, the recipe was followed, & we thoroughly enjoyed the bread! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

Sydney Mike June 07, 2011

I made as directed except I didn't have any lemon zest so I added a bit of lemon juice. I made a few muffins tasted them and decided to make some changes because they were a bit bland. I added some sugar in the raw, more nuts, raisins and some more pumpkin pie spice. I made some more muffins ... yum. I also had enough to make a loaf of bread. The loaf sat 2 days before I got to it and it was also tasty.

Hill Family June 26, 2009