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.
- 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
- 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.
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]
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.