Pear Bread II

The delicate flavor of fresh pears and pecans dance enchantingly in this lovely summer loaf. Freezes well if double wrapped. Delicious and easy.

Original recipe makes 2 – 8×4 inch loaves

Ingredients

1 cup vegetable oil
2 cups granulated sugar
3 eggs
2 1/2 cups pears – peeled, cored and chopped
1 cup chopped pecans
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

  • PREP

    10 mins

  • COOK

    1 hr

  • READY IN

    1 hr 20 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8×4 inch loaf pans.
  2. In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans
  3. Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.

Nutrition

Calories: 304 kcal
Carbohydrates: 38.5 g
Cholesterol: 32 mg
Fat: 15.8 g
Fiber: 1.7 g
Protein: 3.5 g
Sodium: 208 mg

Related Recipes:

Gingerbread-Pear Muffins Renee’s Pear Crisp Cranberry Pumpkin Chip Bread Pear Bread I Ginger Pear Bread Raspberry/Pear/Pecan Bread Pear Pockets Pear Scones Ginger Pear Muffins Pear-a-dise Muffins