When March gives you snow, and your CSA gives you a ton of pears, pretend it is winter. I baked this quite awhile ago, but just got to the photo in my directory. I don’t really like eating pears plain, but I’m fine with them in baked goods. I did a mash of recipes to get to this one and it is really tasty. It does remind me of winter but the little bit of lemon perks it up.
I kind of forgot the pecans on the counter, but definitely add them. I cut this when it was hot, so it kind of fell apart, but was totally worth it!
Pecan Pear Bread
1 cup sugar
1/2 cup vegetable oil
2 egg replacers
1/4 cup vegan sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 1/2 cups chopped peeled pears
2/3 cup chopped pecans
1/2 teaspoon grated lemon peel
In a mixing bowl, combine sugar and oil. Add egg replacer
Add sour cream and vanilla; mix well.
Combine dry ingredients; add to wet mixture and mix well. Stir in pears, pecans, and lemon peel.
Spread into greased 8 x 4 x 2 inch loaf pan.
Bake at 350 degrees for 65-75 minutes or until toothpick inserted near the center comes out clean.
Cool for 10 minutes, remove from pan to a wire rack to cool completely.