Pecan Pear Bread

READY IN: 1hr 20mins
Recipe by Diana Adcock

A great way to use fall fruit! This is lovely with an icing sugar glaze. Serve as a breakfast bread or toasted with vanilla ice cream.

Top Review by Charishma_Ramchandani

Wow, Auntie Di!! You made my house smell like a bakery with this recipe of yours. This is SOOOOO GOOD - "addictive" is the word!! I made this a few days back. I substituted the oil with butter and the sour cream with low-fat plain yogurt(beaten). Since I do not have nutmeg, I doubled the quantity of cinnamon and it went well. I did leave out the lemon rind though, since, at my place, nobody would have anything with any rind in it. I did add a handful of raisins to this. Karen Wilson, my adorable friend from RAK, sent me a packet of chopped pecans that found their way into this bread! Thanks so much for sharing this moist and yummy bread.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease a 9x5 inch loaf pan.
  3. Combine the sugar and oil in a large bowl and beat well with an electric mixer for best results.
  4. Add eggs and beat well.
  5. Beat in sour cream and vanilla.
  6. Sift together the flour, soda, salt, cinnamon and nutmeg.
  7. Beat into the sour cream mixture in 2 lots.
  8. Stir in pears, pecans and lemon peel.
  9. Scrape into loaf pan and level off the top.
  10. Bake for 1 hour and test with a toothpick in the center.
  11. If done, remove and let cool on a rack for 20 minutes.
  12. Turn out onto rack and cool completly.

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