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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 32 |
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When our tree branches are loaded with ripe juicy pears, I treat my family and friends to loaves of this cinnamony bread that's richly studded with walnuts and pears, writes Linda Patrick from Houston, Texas. I always receive raves and requests for the recipe. Ingredients:
3 eggs |
1-1/2 cups sugar |
3/4 cup vegetable oil |
1 teaspoon vanilla extract |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1 teaspoon salt |
4 cups finely chopped peeled ripe pears (about 4 medium) |
1 teaspoon lemon juice |
1 cup chopped walnuts |
Directions:
1. In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick).
2. Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
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