Recipe by Dib's
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.
- 236.59 ml white sugar
- 118.29 ml vegetable oil
- 2 eggs
- 59.14 ml sour cream
- 4.92 ml vanilla
- 473.18 ml all-purpose flour
- 4.92 ml baking soda
- 2.46 ml salt
- 2.46 ml cinnamon
- 1.23 ml grated nutmeg
- 354.88 ml chopped peeled pears
- 177.44 ml chopped pecans
- 2.46 ml grated lemon, rind of
Directions See How It's Made
- Preheat oven to 350 degrees.
- Grease a 9x5 inch loaf pan.
- Combine the sugar and oil in a large bowl and beat well with an electric mixer for best results.
- Add eggs and beat well.
- Beat in sour cream and vanilla.
- Sift together the flour, soda, salt, cinnamon and nutmeg.
- Beat into the sour cream mixture in 2 lots.
- Stir in pears, pecans and lemon peel.
- Scrape into loaf pan and level off the top.
- Bake for 1 hour and test with a toothpick in the center.
- If done, remove and let cool on a rack for 20 minutes.
- Turn out onto rack and cool completly.