Thursday, October 29, 2009
Pear Nut Bread
The pear is Oregon's state fruit. Rich and I grew up in Southern Oregon which used to have hundreds of pear orchards and a pear cannery. Now the cannery has closed and the pear trees are being replaced with vineyards. So sad!!!!!!!!
Pear Nut Bread
16 ounce can Bartlett pear halves
2 1/2 cups flour
1/2 cup granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon nutmeg
1/4 cup oil
1 large egg, beaten
2 teaspoons grated orange rind
1/2 cup chopped walnuts
1 cup sifted powdered sugar
1-2 Tablespoons orange juice
Drain pears, reserving syrup; reserve 1 pear half for topping. Process remaining pear halves in blender until smooth; transfer to 1 cup measure. Add as much of the reserved pear syrup as needed to make 1 cup. Reserve remaining syrup for other uses.
Mix flour, granulated sugar, baking powder, salt and nutmeg in large bowl. Mix pear puree, oil, egg and orange rind in medium bowl. Add to flour mixture; stir just until moistened. Fold in walnut; batter will be stiff.
Spoon batter into greased 8 1/2 x 4 1/2 x 2 3/4 - inch loaf pan. Cut reserved pear half into 6 slices; arrange crosswise in a row on top of batter.
Bake in preheated 350 degree oven until wooden pick inserted near center is withdrawn clean; 50 - 55 minutes. Cool in pan on wire rack 5 minutes.
In small bowl, mix powdered sugar and as much of the orange juice as needed to make thin, smooth glaze. Remove bread from pan; spoon glaze on top of bread. Cool completely on wire rack. Wrap bread in foil; let stand overnight before slicing.