4 large pears, peeled, cored and diced into 1/2 inch cubes (I recommend using Bartlett or Bosc pears)
1/2 cup granulated sugar
1/2 cup brown sugar (light or dark)
1/2 cup vegetable oil
2 large eggs, beaten
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground ginger
1 tsp. salt
1 cup raisins (optional)
1 cup coarsely chopped walnuts or pecans (optional)
Confectioners' sugar, for dusting top (optional)
Cooking Spray (for spraying loaf pans)
Preheat oven to 350 degrees F (180 C) if making 1 large loaf. If making 2 mini loaves, preheat oven to 325 degrees F (160 C). Spray 1 large (5 x 10 x 3-inch deep) loaf pan, or 2 (6 x 3 x 2-inch deep) mini loaf pans with cooking spray.
Combine diced pears and both sugars in medium bowl; toss well.
Blend oil, beaten eggs, and vanilla in large bowl.
Combine flour, baking soda, cinnamon, nutmeg, ginger, and salt in another medium bowl.
Stir pear mixture into egg mixture; mix in dry ingredients. Fold in raisins and nuts (if using); do not overmix.
Spoon batter into the prepared loaf (or mini loaf) pan (s), about two-thirds of the way up.
Bake in preheated 350 degree F (180 C) oven for 50-55 minutes if making 1 large loaf, or bake at 325 degrees F (160 C) for 25 to 30 minutes if making mini loaves, or until a wooden skewer inserted in center of loaf (s) comes out clean. Let cool in pan (s) for 10 minutes, then remove from pan (s) and let cool on rack until loaf (s) have cooled completely. Dust top of loaf (s) with confectioners' sugar, if desired.
Makes: 1 large (5 x 10 x 3-inch deep) loaf, or 2 (6 x 3 x 2-inch deep) mini loaves.
Photograph taken by Diana Baker Woodall© 2003
Date: November 22, 2003