Pear-nut bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (16 oz) Bartlett pear halves |
| 2½ | All purpose flour | |
| ½ | cup | Granulated sugar |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Nutmeg |
| ¼ | cup | Vegetable oil |
| 1 | large | Egg; beaten |
| 2 | teaspoons | Grated orange rind |
| ½ | cup | Chopped walnuts |
| 1 | cup | Sifted powdered sugar |
| 1 | tablespoon | Orange juice; (up to 2) |
Directions
Drain pears, reserving syrup; reserve 1 pear half for topping. Process remaining pears halves in blender or food processor until smooth; transfer to 1 cup measure. Add as much of the reserved syrup as needed to make 1 cup. Mix flour, granulated sugar, baking powder, salt, and nutmeg in large bowl. Mix pear puree, oil, egg and orange rind in med. bowl. Add to flour mixture; stir just until moistened. Fold in walnuts; batter will be stiff.
Spoon into greased 8 1/2x 4½ pan. Cut reserved pear into 6 slices; arrange crosswise in a row on top of batter. Bake 350* 50 to 55 minutes or until a tooth pick inserted near the middle comes out clean. Cool in pan on wire rack 5 minutes.
In a small bowl, mix powdered sugar and as much orange juice as needed to make thin, smooth glaze. Remove from pan; spoon glaze on top of bread. Cool completely on wire rack. Wrap bread in aluminum foil: let stand over night before slicing.
Posted to recipelu-digest Volume 01 Number 631 by "Pauline J.Pelletier" <pjpellet@...> on Jan 29, 1998