A few days ago I went to my in-laws and picked some pears (well, lets be honest, my husband was up on the ladder, not my 9-month-pregnant self).
I wanted to make sure they didn't go to waste so I found this recipe for Pear Bread, and it is delicious! So I thought I'd share. The only changes I made is that I baked mine in a bunt pan, and I also sprinkled a sugar/cinnamon mixture over the bread before I cooked it. And then after it was done I spread some butter over the top and sprinkled it with the mixture again. Also, I left out the pecans (Johnny isn't a nut fan), but I think it would be delicious with the nuts. It's really yummy and easy (I am not a baker).
| PEAR BREAD | |
1 c. vegetable oil 2 c. granulated sugar 3 eggs 2 1/2 c. peeled and chopped fresh pears (4 med.) 1 c. chopped pecans 2 tsp. vanilla extract 3 c. all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg Preheat oven to 350 degrees. In a medium mixing bowl, combine oil, sugar and eggs, blending well. Stir in pears, pecans and vanilla. In another bowl, combine remaining ingredients. Stir dry ingredients into pear mixture, pour the batter into two greased 8 1/2 x 4 1/2 x 2 3/4 inch loaf pans, or four greased pint canning jars 40 minutes, or until a toothpick inserted in the middle comes out clean. Cool loaves 10 minutes, then remove from pans and cool on the wire racks. Bread baked in canning jars must be cooled completely before capping to prevent bacterial growth. NOTE: This is not a canning technique; bread must be frozen or eaten fresh. Makes Two loaves or four jars or bread. Recipe from cooks.com | |
1 comment:
Yummmm! Sounds delicious. Look at you, you little homemaker. Are you having so much fun not having to work anymore! Take lots of naps! Ruby and I need to come for a visit soon!
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