Pear Bread

• Vegetarian

• Produce

  • 2 cans (15 ounces each pear, halves
  • 1 tsp Ginger, ground

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3 1/2 cups Flour
  • 1/2 tsp Nutmeg, ground
  • 1 tsp Salt
  • 2 cups Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1/2 cup Butter

Found on bakerette.com

Ingredients

• 3 1/2 cups sifted flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 2 cups sugar
• 1/2 cup vegetable oil
• 1/2 cup butter, melted
• 2 teaspoons vanilla
• 4 eggs
• 2 cans (15 ounces each) pear halves, chopped; or 2 cups fresh pears, peeled, cored and coarsely chopped

Directions

• Preheat oven to 350 degrees F. Grease two 8.5 x 4.5 x 2.5-inch loaf pans.
• In a large mixing bowl, sift together the flour, baking powder, salt, ginger, baking soda, and nutmeg and set aside.
• In a separate mixing bowl using an electric mixer on high speed, beat together the sugar, oil, butter, and vanilla until well blended. Add eggs one at a time beating well with each addition. The mixture will begin to thicken and be a light lemon color.
• Stir the mixture into the dry ingredients and stir just until moistened. Fold in the pears.
• Spoon batter into prepared loaf pans. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans for 10 minutes, then turn out loaves and transfer to a wire rack to cool completely.
• Wrap each loaf in foil and let stand overnight in a cool dry place before serving.