Recipe by 2Bleu
From Women's Circle magazine (1990). They state that this is best eaten the next day. Put here for safe keeping.
Top Review by Sydney Mike
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]
- 1 (28 ounce) can pear halves
- 2⁄3 cup brown sugar
- 3⁄4 cup honey
- 1⁄2 cup vegetable oil
- 2 eggs
- 2 teaspoons orange zest
- 1 teaspoon lemon zest
- 3⁄4 cup chopped pecans (or walnuts)
- 4 cups sifted flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 1⁄4 teaspoons salt
Directions See How It's Made
- Preheat oven to 350°F Drain pear halves, reserving two for garnish and reserve the juice. Finely chop remaining pear halves.
- Combine brown sugar, honey, oil, pear syrup, eggs, and zests. Stir in chopped pears and nuts.
- Sift remaining ingredients (flour gets sifted twice I suppose) and add to pear mixture, stirring until just blended. Pour into greased loaf pans.
- Slice reserved pears and arrange on top of batter. Bake for 50-60 minutes or until toothpick inserted in center comes out clean.
- Remove from oven, invert to cooling racks and cool. For best flavor let stand overnight. Store wrapped in foil.