Pear Nut Bread
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1 loaf N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 can (16 ounces) Bartlett pear halves 2-1/2 cups all-purpose flour 1/2 cup granulated sugar
3 teaspoons baking powder 1 teaspoon salt 1/8 teaspoon ground nutmeg
1/4 cup vegetable oil 1 large egg, beaten 2 teaspoons grated orange rind
1/2 cup chopped walnuts 1 cup sifted powdered sugar 1 to 2 tablespoons orange juice



1 Drain peas, reserving syrup; reserve 1 pear half for tipping. Process remaining pear halves in blender or food processor 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 use.
2 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 walnuts; batter will be stiff.
3 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.
4 Bake in preheated 350 F oven until wooden pick inserted near center is withdrawn clean, 50 to 55 minutes. Cool in pan on wire rack 5 minutes.
5 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 aluminum foil; let stand overnight before slicing.

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