Friday, October 3, 2014

Lemon Pear Bread With Pecans

Lemon Pear Bread With Pecans
 (NOTE: I think this is a little too lemony.  Maybe I over did the zest)

Recipe from The Garden of Eating blog
Makes One Loaf


* 1 3/4 cup all purpose flour
* 3/4 cup sugar
* 1 tsp baking soda
* 1/4 tsp baking powder
* 1/2 tsp salt
* 1/2 tsp ground cinnamon
* 1/4 tsp ground nutmeg
* 1 1/2 cups grated peeled ripe pears, with juice (you'll need 2-4 pears, depending on their size)
* 1 stick butter, softened or melted (you can also substitute 1/2 cup vegetable oil if you prefer)
* 1 tsp grated ginger (optional)
* 1 large egg
* 1 tsp vanilla
* 1 tsp grated lemon zest
* 1 Tbsp fresh lemon juice
* 1/2 cup coarsely chopped pecans (optional)


1. Preheat the oven to 350. Grease a 9 x 5-inch loaf pan and set aside.

2.Whisk the first seven ingredients (all the dry stuff) together well in a medium sized bowl. Then whisk the rest of the ingredients, minus the pecans together in a larger bowl. Fold the flour mixture into the wet ingredients in the larger bowl just until the dry ingredients are moistened thoroughly, then stir in the chopped pecans.

3. Scrape the batter into the loaf pan and spread it evenly. Bake for one hour to one hour and 15 minutes (this will depend on your oven -- mine only took an hour but the Joy of Cooking recipe says 1:15 - 1:20) until a toothpick inserted in the center comes out clean.

4. Let cool in the pan on a rack for 10 minutes before removing the bread from the loaf pan and then let cool completely on the rack.

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