' My obsession with baking took over again today, and I just finished baking the Pear and Pecan Bread from the 1997 printing of The Joy of Cooking. The page the recipe is on is splatter with stuff and the spine is broken at that spot because it’s on the same page as the most commonly referred to recipe in that book – banana bread. In fact, that page is in danger of falling out, so I’d better find some tape to repair it soon.
I made a double batch, and both loaves turned out beautifully. I can hardly wait to hear what Matt and the kids have to say about it!
Pecan Pear Quick Bread
Serves 16
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 large egg — 0.5
1/2 cup vegetable oil
1 teaspoon vanilla
1 1/2 cups peeled and grated fresh pear, with the juice
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup chopped pecans
Preheat the oven to 350 degrees F and spray a 9″x5″ (8 cup) loaf pan with non-stick spray.
Whisk together the first 5 ingredients in a large bowl.
Whisk together the remaining ingredients – except the pecans – in another large bowl.
Fold the flour mixture into the egg mixture until it’s about 3/4 mixed. Add in pecans and continue to fold the mixture until just combined. Pour the batter into the loaf pan and spread evenly.
Bake for 1 hour 15 minutes or until a toothpick stuck into the middle comes out clean.
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Per Serving: 216 Calories; 12g Fat (50.1% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 150mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.
