Pear Bread

Something about cool fall weather puts me in a baking mood. I just love mixing up something delicious to stick in the oven, savoring the fragrant aroma, then reaping the benefits of my labors. If I can do it with a glass of cold milk and a good book, even better :) But enough of that, try this bread, you will love it. Pears chunks, chopped pecans, cinnamon, and nutmeg, ..need I say more? Ok, I'll say a little more. I especially love the crispy crust!

* Sorry I've been MIA lately.  Kirsti has been shouldering the load and probably wondering where I dis-appeared to.  I do have a good excuse though. . . we're getting ready to move in 1 week!  As you can imagine, I've been somewhat busy packing and cleaning.  I did however, find time to bake some of this delicious bread.  It was originally posted about 1 year ago but badly in need of a new picture.  If you haven't tried it yet, here's your second chance!  

Pear Bread II
from allrecipes.com 

1 cup vegetable oil
2 cups granulated sugar
3 eggs
2 1/2 cup pears- peeled, cored, and chopped
1 cup chopped pecans
2 tsp vanilla extract

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8 X 4 inch loaf pans.

In a large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans, and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans.

Bake in a preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.

*can also bake in 4 mini loaf pans for about 45-50 minutes or until toothpick inserted into middle comes out clean.