Fresh Pear Bread

 I seem to be on a quick bread baking spree.

Today I made Fresh Pear Bread. As good as the Apricot Date Bread was, this really tops it. I had not made any breads with pears in before, but I will certainly make this many times. The recipe is from Pillsbury’s Simply from Scratch 1986 paperback.

  It is moist, and light tasting. The pears were really nice at the store this morning, so I just had to try this. I think the sour cream and lemon peel help it quite a bit. 

  I must confess that I did change the recipe just a little in that I added a pinch of ginger with the spices. I think the flavor combination of ginger and pears is so good, I just put a pinch, between my fingers, in. It would be easy to over do it. 

If you are a fan of quick breads, I hope you will give this a try. My husband and daughter and grandson ate most of the loaf at one setting. 

Fresh Pear Bread

2 eggs

1 cup sugar

¾ cup sour cream

¼ cup oil

1 teaspoon grated lemon peel

2 cups all purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon cinnamon

Pinch ginger (optional)

1 ½ cups (2 medium) chopped, peeled, fresh pears

1 cup chopped pecans

 Heat oven to 350°F. Grease and flour bottom only of 9X5 inch loaf pan, (I used 2 small  loaf pans instead).

In large bowl beat eggs. Add sugar, sour cream, oil and lemon peel; mix well.

Lightly spoon flour into measuring cup level off. Add flour, baking powder, baking soda, salt and cinnamon and ginger if using, stirring just until moistened. Stir in pear and pecans. Pour into pan.

  Bake at 350°F. For 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator.

Tip*A 16-oz. Can pears, well drained and chopped can be substituted for fresh pears.

Pillsbury Simply from Scratch 1986