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Pecan Pear Bread Recipe
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Pecan Pear Bread Recipe

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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."
TOTAL TIME: Prep: 15 min. Bake: 1 hour 5 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour 5 min. + cooling
MAKES: 16 servings

Ingredients

  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups 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

Nutritional Facts

1 slice: 226 calories, 12g fat (2g saturated fat), 29mg cholesterol, 163mg sodium, 28g carbohydrate (14g sugars, 1g fiber), 3g protein .

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.
Originally published as Pecan Pear Bread in Quick Cooking September/October 1998, p46


Reviews for Pecan Pear Bread

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
ms11145 User ID: 1604521 244581
Reviewed Feb. 27, 2016

"nice change from apple bread. very moist."

MY REVIEW
oeg1kallee User ID: 152044 59933
Reviewed Sep. 24, 2013

"this is a nice light textured bread, not overly sweet. I may add a tad more cinnamon next time, because I like it. It will be a fall staple to use up my pear crop"

MY REVIEW
NevadaRose User ID: 4283670 52997
Reviewed Apr. 27, 2010

"Super moist, wonderful taste, quick to mix up - great recipe. Folks at work gobbled it up!"

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