Pear-Nut Bread

October 16, 2008 | By andrea | Filed in: Baking, Breakfast, Cakes, Christmas, Dessert, Holidays, Recipes, Thanksgiving.

Husband isn’t much into sweets (a personality flaw, if you ask me) but he does love a scone or some kind of breakfast bread with his morning cup of English Breakfast tea. Knowing this, I like to bake things from time to time that I know he’ll enjoy. This Pear-Nut Bread was right up his alley. In fact, Husband practically inhaled the whole loaf. I found the recipe in my Portland’s Palate cookbook. The aroma of pears and spice drifted throughout the house as it baked. Oh yes, it smelled wonderful! The bread, however, took longer to bake than the recipe states so don’t be alarmed if that happens to you, too. Do the toothpick check on the bread at 30 minutes then set the timer for longer if it’s not quite done. The bread is mildly spiced, not too sweet and a great way to use up a few pears.  I thought it was even better on the second day.  

Pear-Nut Bread
-Adapted from From Portland’s Palate, A Collection of Recipes from the City of Roses

Yield: 1 loaf

1/2 cup vegetable oil
1 cup granulated sugar
2 eggs, beaten
2 ripe pears, peeled and mashed, or 1 (15-ounce) can unsweetened pears, drained and mashed
2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
3 tablespoons milk
1/2 teaspoon vanilla
1/2 cup walnuts (or pecans), chopped

Preheat oven to 350 degrees. Grease and flour a 8.5″x4.5″ loaf pan. In a large bowl or mixer, combine oil, sugar, eggs and mashed pears, mixing well after each addition. In a separate bowl, sift flour, baking powder, salt, and spices. Add to sugar mixture and blend well. Add milk, vanilla, nuts and mix thoroughly. Pour into prepared pan and bake for 30 minutes or until toothpick inserted into center of loaf comes out clean. Cool completely before slicing.

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