Recipes Breakfast and Brunch Breakfast Bread Recipes Pear Bread I 4.6 (237) 203 Reviews 11 Photos This bread is great lightly toasted for breakfast or anytime! Recipe by ANGIEGAIL Updated on September 4, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Servings: 20 Yield: 2 -8x5 inch loaves Jump to Nutrition Facts Ingredients 3 cups all-purpose flour ¼ teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon ground cinnamon ¾ cup vegetable oil 3 eggs 2 cups white sugar 2 cups peeled shredded pears 1 cup chopped pecans 2 teaspoons vanilla extract Directions In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl. In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans. Bake in a preheated 325 degree F (165 degrees C) oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans. I Made It Print Nutrition Facts (per serving) 279 Calories 13g Fat 38g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 279 % Daily Value * Total Fat 13g 17% Saturated Fat 2g 9% Cholesterol 28mg 9% Sodium 196mg 9% Total Carbohydrate 38g 14% Dietary Fiber 2g 6% Total Sugars 22g Protein 4g Vitamin C 1mg 4% Calcium 19mg 1% Iron 1mg 7% Potassium 75mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved