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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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We have almost 50 fruit trees on our country property, including five pear trees, notes Margaret Slocum of Ridgefield, Washington. I like to can most of the crop, but I make sure to save some for this moist, mildly spiced bread. Ingredients:
1 cup sugar |
1/2 cup vegetable oil |
2 eggs |
1/4 cup sour cream |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/4 to 1/2 teaspoon ground cardamom |
1/4 to 1/2 teaspoon ground cinnamon |
1-1/2 cups chopped peeled pears |
2/3 cup chopped pecans |
1/2 teaspoon grated lemon peel |
Directions:
1. In a bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; mix well. Combine dry ingredients; add to sour cream mixture and mix well. Stir in pears, pecans and lemon peel.
2. Spread into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Yield: 1 loaf.
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