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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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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. Ingredients:
1 cup white sugar |
1/2 cup vegetable oil |
2 eggs |
1/4 cup sour cream |
1 teaspoon vanilla |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1/4 teaspoon grated nutmeg |
1 1/2 cups chopped peeled pears |
3/4 cup chopped pecans |
1/2 teaspoon grated lemon, rind of |
Directions:
1. Preheat oven to 350 degrees.
2. Grease a 9x5 inch loaf pan.
3. Combine the sugar and oil in a large bowl and beat well with an electric mixer for best results.
4. Add eggs and beat well.
5. Beat in sour cream and vanilla.
6. Sift together the flour, soda, salt, cinnamon and nutmeg.
7. Beat into the sour cream mixture in 2 lots.
8. Stir in pears, pecans and lemon peel.
9. Scrape into loaf pan and level off the top.
10. Bake for 1 hour and test with a toothpick in the center.
11. If done, remove and let cool on a rack for 20 minutes.
12. Turn out onto rack and cool completly.
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