This ever-so-moreish pear and pecan bread is perfect for serving warm with a little bit of butter and a cup of tea mid-afternoon, or, you could slice it and serve with some buttery icing or melted chocolate - delicious! You could even have it for breakfast, if you like.
- 410g pears, peeled, cored and diced
- 400g caster sugar
- 375g plain flour
- 250ml veggie oil
- 3 eggs
- 125g pecan halves
- 2 tsp. vanilla
- 1 tsp. each bicarb, baking powder, salt, cinnamon and nutmeg
Preheat the oven to 180C and grease two loaf tins.
Beat together the caster sugar, vegetable oil and eggs until as smooth as possible. Add the vanilla and pears.
Sift in the flour, bicarb, baking powder, salt, cinnamon and nutmeg and stir until just combined. Fold in the pecan halves.
Drop the batter into the prepared tins and bake for about an hour, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool for 10 minutes, then turn out onto a wire rack.