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Name: Pear-Nut Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c Granulated sugar; 2 1/2 All purpose flour; 2 ts Grated orange rind; 1 lg Egg beaten; 1/4 c Vegetable oil; 1/2 c Walnuts chopped; 1 tb Orange juice; (up to 2); 1 ts Salt; 1 c Sifted powdered sugar; 1/8 ts Nutmeg; 1 tb Baking Powder; 1 cn (16 oz) Bartlett pear halves

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INGREDIENTS

1/2 c Granulated sugar
2 1/2 All purpose flour
2 ts Grated orange rind
1 lg Egg ; beaten
1/4 c Vegetable oil
1/2 c Walnuts ; chopped
1 tb Orange juice; (up to 2)
1 ts Salt
1 c Sifted powdered sugar
1/8 ts Nutmeg
1 tb Baking Powder
1 cn (16 oz) Bartlett pear halves

Servings

INSTRUCTIONS

Drain pears, reserving syrup; reserve 1 pear half for topping. Process remaining pears halves in blender or food processor until smooth; transfer to 1 cup measure. Add as much of the reserved syrup as needed to make 1 cup. Mix flour, granulated sugar, baking powder, salt, and nutmeg in large bowl. Mix pear puree, oil, egg and orange rind in med. bowl. Add to flour mixture; stir just until moistened. Fold in walnuts; batter will be stiff. Spoon into greased 8 1/2x 4 1/2 pan. Cut reserved pear into 6 slices; arrange crosswise in a row on top of batter. Bake 350* 50 to 55 minutes or until a tooth pick inserted near the middle comes out clean. Cool in pan on wire rack 5 minutes. In a small bowl, mix powdered sugar and as much orange juice as needed to make thin, smooth glaze. Remove from pan; spoon glaze on top of bread. Cool completely on wire rack. Wrap bread in aluminum foil: let stand over night before slicing. Posted to recipelu-digest Volume 01 Number 631 by "Pauline J.Pelletier" on Jan 29, 1998

NOTES

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Pear-Nut Bread

1/2 c Granulated sugar
2 1/2 All purpose flour
2 ts Grated orange rind
1 lg Egg beaten
1/4 c Vegetable oil
1/2 c Walnuts chopped
1 tb Orange juice; (up to 2)
1 ts Salt
1 c Sifted powdered sugar
1/8 ts Nutmeg
1 tb Baking Powder
1 cn (16 oz) Bartlett pear halves

Drain pears, reserving syrup; reserve 1 pear half for topping. Process  remaining pears halves in blender or food processor until smooth; transfer  to 1 cup measure. Add as much of the reserved syrup as needed to make 1  cup. Mix flour, granulated sugar, baking powder, salt, and nutmeg in large  bowl. Mix pear puree, oil, egg and orange rind in med. bowl. Add to flour  mixture; stir just until moistened. Fold in walnuts; batter will be stiff.    Spoon into greased 8 1/2x 4 1/2 pan. Cut reserved pear into 6 slices;  arrange crosswise in a row on top of batter. Bake 350* 50 to 55 minutes or  until a tooth pick inserted near the middle comes out clean. Cool in pan on  wire rack 5 minutes.    In a small bowl, mix powdered sugar and as much orange juice as needed to  make thin, smooth glaze. Remove from pan; spoon glaze on top of bread. Cool  completely on wire rack. Wrap bread in aluminum foil: let stand over night  before slicing.    Posted to recipelu-digest Volume 01 Number 631 by "Pauline J.Pelletier"  <pjpellet@turbont.net> on Jan 29, 1998

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Nutrition

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Serving Size: 1 Serving (357g)
Recipe Makes: 1 Servings

Calories: 1533
Calories from Fat: 719 (47%)

Amt Per Serving		% DV

	Total Fat 79.9g	106 %
	Saturated Fat 8g	40 %
	Monounsaturated Fat 30.2g
	Polyunsanturated Fat 38.6g
Cholesterol 211.5mg		65 %
Sodium 1164.3mg		40 %
Potassium 414.4mg		11 %
Total Carbohydrate 204.3g		60 %
	Dietary Fiber 6g	24 %
	Sugars, other 198.3g
Protein 15.9g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1533

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