In 1978 we moved into a house built in 1926. It was a frame house. Nothing fancy. It is located in an old Czechoslovakian community and was built by one of the early settlers. It wasn’t so much the house that we bought it for, it was the trees everywhere. Oak. Elm. Apple. Plum. Fig. Peach. Pear. Many of the fruit trees are gone now. They were old when we bought the place. We have replaced some of them, but not all. The first year we lived here I picked enough apples to put up 22 quarts of applesauce. That was the last year we had apples. We still have the pear trees so every year we pick and give away plenty of pears.

Why am I telling you all this?? Because of the recipe this Saturday.

    Cinnamon Apple Pear Bread

It is supposed to be apple bread, but we have a bumper crop of pears this year and I hate to see them go to waste.

      3 eggs
      1 cup veggie oil {I subbed applesauce.}
      2 cups sugar {used 1/2 sugar 1/2 splenda}
      1 tsp vanilla
      3 cups flour
      1 tsp cinnamon {Used 3 tsp.}
      1 tsp salt
      1 tsp baking soda
      3 cups raw pears, chopped
      1 cup nuts, chopped {this makes two loaves so used pecans in one and walnuts in one}

Beat together eggs, veggie oil (or apple sauce), sugar and vanilla
Sift together flour, cinamon, salt, and baking soda.
Add toegg mixture
Stir in pears and nuts.
Pour into 2 greased regular size bread pans.
Bake at 300 degrees 90 minutes.
Sprinkle with sugar and wrap with foil or plastic wrap while hot.

I wondered about this last step, but it gave the loaves a nice sweet topping as the sugar melted into the cake.

The quickbread is NOT real sweet but the pears add sweetness to the loaf.

This recipe came from our local electric company cookbook –
The Power of Good Food