Pear and Pecan Bread
October 10, 2009
Here is my dilemma: I cook an awful lot and I take scads of pictures, but I don’t post them on the blog. Its a lack of discipline or time on my part. So my computer is fast filling up with folder upon folder of delectable food photos, but only one out of every five recipes gets posted. What to do…
Regardless, here is a quick and delicious dessert (or breakfast item) that I have become quite addicted to the past couple years. Its from the Joy of Cooking, my all time favourite cookbook. I’ve often said that if I had to leave my home suddenly and had the choice of only one cookbook to take along, this would be the one. It has EVERYTHING.
Pear bread is in the lovely family of loaf cakes, like banana bread, that whip together quickly since they use oil as shortening and often include some sort of mashed or grated fruit and chopped nuts.
They are ideal for the fall when fruit and vegetables are abundant and a fragrant slice of cake is all you need to compliment a steaming hot cup of tea or coffee. The juicy pears in this recipe are set off by the lemon zest and juice, pleasant surprises in every mouthful. And of course the bread tastes even better the next day.
Pear and Pecan Bread (from the Joy of Cooking, p 775)
Preheat oven to 350 degrees. Grease a 9×5 inch pan.
1 1/2 c flour
1 c sugar (I usually cut back to about 2/3 or 3/4 c sugar)
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
In a separate large bowl, whisk together:
1 large egg
1/2 c vegetable oil
1 tsp vanilla
1 tsp grate lemon zest
1 Tbs fresh lemon juice
1 1/2 c grated ripe pears with juice (no need to peel)
Add flour mixture to wet ingredients and fold just till about 3/4 of dry ingredients are moistened. Add:
1 c coarsely chopped pecans.
Fold just till dry ingredients are moistened.
Scrape batter into pan, spread evenly, and bake in center of oven 1 hr and 15 min till toothpick inserted in center comes out clean.
Let cool in pan 10 minutes then unmold onto a rack and let cool completely.