Pecan Pear Bread
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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.
- Ready In:
- 1hr 20mins
- 1 cup white sugar
- 1⁄2 cup vegetable oil
- 2 eggs
- 1⁄4 cup sour cream
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon grated nutmeg
- 1 1⁄2 cups chopped peeled pears
- 3⁄4 cup chopped pecans
- 1⁄2 teaspoon grated lemon, rind of
- 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.
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This is to die for! I had some pears to use up and decided to try it. I made it exactly as directed except I didn't have any lemon rind so I just left it out. It was very easy to make - I whipped it up after dinner the other night and the smell was incredibly good. I did have to bake it longer than an hour (might be my oven). It's very moist and delicious. It keeps well in the refrigerator and I've been eating it every day (so much for my low carb diet!) I think I'll try it with walnuts next time and there will be a next time! This will be a great gift for next Christmas (I'll make small loaves) since it keeps so well. Thanks for the great recipe!1Reply
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.5Reply
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