This was the second bread I made for my husband’s work bake sale.
I thought it would be interesting given the pear addition.
As with most pumpkin breads, it is super moist. I don’t think I have ever had a dry pumpkin bread. Something about the vegetable just lends itself to moistness.
The pear is what makes this bread special. As you eat the bread you get bright bites of the fruit.
The cinnamon and ginger give the bread the pumpkin spice feel. I am not a huge fan of pumpkin spice, but I know a lot of people are.
It is a simple recipe, but the end result is lovely.
PUMPKIN PEAR BREAD
1 Medium Fresh Pear
3 1/3 Cups Sifted Flour
1 1/2 Teaspoons Salt
2 Teaspoons Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Ginger
2/3 Cup Oil
4 Eggs
2 Cups Sugar
1 Cup Pumpkin Puree
1/2 Cup Chopped Walnuts
Pare and core pear. Finely dice fruit, measure 1 cup. Resift flour with salt, baking soda, cinnamon and ginger. Beat oil, eggs and sugar together until the mixture is light. Add pumpkin, mix smooth. Stir in flour mixture, then pears and walnuts. Divide batter evenly into two greased and floured loaf pans. Let stand 10 minutes. Bake in a 350 degree oven for 60 to 70 minutes.
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