Whole Wheat Pear Bread
|Bartlett pears||3 (Fresh)|
|Grated lemon peel||1 Teaspoon|
|Firmly packed light brown sugar||2⁄3 Cup (10.67 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Water||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Whole wheat flour||1 Cup (16 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
Core pears, but do not peel.
Cut lengthwise slices from one pear and reserve to decorate top of bread.
Dice enough remaining pears to measure 1 cup.
Mix shortening, grated lemon peel, and brown sugar in a bowl.
Add honey, lemon juice, water, and egg; mix well.
Sift all purpose flour, baking soda, salt, cinnamon, and cloves; stir in whole wheat flour.
Add flour mixture to liquid mixture, stirring just enough to moisten flour.
Mix in walnuts and diced pears.
Turn into a greased 9x5x3 inch loaf pan and ar range reserved pear slices crosswise along center.
Bake at 325Â°F 70 to 75 minutes.
Cool bread 10 minutes in pan on wire rack; remove from pan and cool completely before slicing or storing.