This loaf is easy to make and so tasty.
This is a yummy way to use up any extra pears you have at home.
The Pear and Pecan complement each other so well. It is great as a brunch or breakfast bread. The cinnamon and nutmeg take the flavours to another level.
I chopped the pear into small pieces, but you can choose to grate instead. The Pecans are roughly chopped as I like to bite into bits of pecan.
This does freeze really well. And can also be made into muffins.
Vegetable oil – ½ cup
Caster Sugar – 1 cup
Eggs – 2
Plain Flour – 2 cups
Baking Powder – 2 flat teaspoons
Pears – 1 big, ripe but firm and chopped into tiny pieces
Pecans – ½ cup, roughly chopped
Milk – ¼ cup
Vanilla Extract – 1 teaspoon
Cinnamon – 3/4 teaspoon
Nutmeg – ½ teaspoon
Salt – ½ teaspoon
- Pre-heat oven to 170 degrees Celsius. Grease and line a loaf tin.
- In a bowl, combine the oil, sugar and eggs and beat well.
- In a separate bowl, put the plain flour, baking powder, salt, cinnamon and nutmeg and integrate well.
- Add the dry ingredients to the wet ingredients and stir through.
- Put in the chopped pears, pecans and vanilla extract and stir through till evenly mixed through.
- Place the batter in the greased and lined loaf tin and bake at 170 degrees Celsius for about 50-60 mins. Ensure that the cake tester comes out clean.