Looking for a tasty alternative to traditional banana bread? Redolent with cinnamon and fresh fall pears, this moist, delectable quick bread is sure to get you rave reviews! It’s a great way to use up fresh Bartlett and D’Anjou pears if you have an abundance, too (though you can expect frequent request for this bread). This recipe makes two loafs – enjoy one now and freeze one to enjoy later!
Ingredients:
4 ripe, medium-sized Hale Groves Pears, peeled & finely chopped (about 4 cups)
3 large eggs, room temperature
1½ c. sugar
¾ c. canola oil
1 tsp. vanilla extract
3 c. all-purpose flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 t tsp. lemon juice
1 c. chopped walnuts, optional
Directions:
- Combine eggs, sugar, oil, and vanilla in a medium-sized bowl, mix well. Combine flour, baking powder, cinnamon, baking soda, and salt; stir into egg mixture until just moistened. Toss pears with lemon juice and stir into batter along with walnuts (if using). Batter will be thick.
- Spoon batter into two greased 9″ x 5″ loaf pans. Bake at 350°F for until a toothpick inserted in center comes out clean (about 55-60 minutes). Remove loaf pans from oven and allow to cool for ten minutes before removing loaves to wire racks.