PECAN PEAR BREAD
A great way to use fall fruit! This is lovely with an icing sugar glaze. Serve as a breakfast bread or toasted with vanilla ice cream.
Provided by Diana Adcock
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease a 9x5 inch loaf pan.
- Combine the sugar and oil in a large bowl and beat well with an electric mixer for best results.
- Add eggs and beat well.
- Beat in sour cream and vanilla.
- Sift together the flour, soda, salt, cinnamon and nutmeg.
- Beat into the sour cream mixture in 2 lots.
- Stir in pears, pecans and lemon peel.
- Scrape into loaf pan and level off the top.
- Bake for 1 hour and test with a toothpick in the center.
- If done, remove and let cool on a rack for 20 minutes.
- Turn out onto rack and cool completly.
Nutrition Facts : Calories 3625.4, Fat 191.7, SaturatedFat 29.5, Cholesterol 401.9, Sodium 2619.4, Carbohydrate 443.8, Fiber 23, Sugar 230.3, Protein 48.1
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