Baking - Pecan Pear Bread

I have not been able to stop picking at this.  It calls my name and says, "psst!  I'm over here under this orange cloth!"  I had (still have) a bag of pears I picked up at the farmer's market, that really needed to be used.  I looked around and couldn't find quite the recipe I was looking for, so I improvised.  I referenced a recipe for cranberry nut bread for the ratios, and just substituted my own ingredients.


Pecan Pear Bread

- 1 1/4 cups all-purpose flour
- 3/4 cup buckwheat flour
- 3/4 cup sugar
- 1/1/2 teaspoons baking powder (I am cooking at high altitude, so I used just a bit less of the baking    soda and powder.  there is no exact science to this.)
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 large egg, beaten
- 3/4 cup apple cider
- 1/4 cup milk
- 1 cup butter, melted and cooled
- 1 cup chopped pear (I leave the skin on)
- 1 cup chopped pecans

Preheat your oven to 350℉.  Grease a loaf pan and line with parchment paper.  I used a 10" X 4" pan, but a 5" X 9" would work as well.

In a large bowl, mix together the flours, sugar, salt, baking powder, baking soda, and cinnamon.  Add liquid ingredients, and stir until just mixed.  You don't want to over-stir or it makes for a tough bread.  Next mix in the chopped pear and nuts.

This mixture will be really thick.  Scrape it into your prepared pan and bake in the lower third of the oven for 50-60 minutes.  Let cool for 10 minutes, then remove from pan to continue cooling.

We were too hungry to wait, but if, after the bread has cooled completely, you wrap it tightly and wait until the next day, it will slice more easily.  Good luck with that waiting bit.  It's way too yummy for that!

Have you voted yet?  DH and I voted early on Friday.  I need to get myself to the grocery store.  The cupboards are bare here; I feel like Old Mother Hubbard!