Bless Your Heart, Saving the World One Covered Dish at a Time with Recipes by Patsy Caldwell and Stories by Amy Lyles Wilson. Available HERE!
After reading Elle's post on this cookbook and I tried out this recipe weeks ago using pears following Elle's adaptation of the said recipe, I was not in love with it; but surprisingly DH loved (well he ate most of it!) this bread and kept asking for another batch! So decided to use the original recipe:
Makes two medium loaves
3 cups all-purpose flour
2 cups sugar (I only used 3/4 cups organic brown sugar)
1 cup chopped pecans (toasted then chopped)
1/4 teaspoon baking powder
1/2 teaspoons cinnamon* (* I used 1 heaping tsp of layer cake spice)
1/4 teaspoon ground cloves*
1/4 teaspoon ground nutmeg*
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup canola oil (local vegetable oil)
2 cups grated pears (3 small green apples)
3 large eggs, slightly beaten
2 teaspoons vanilla extract
Preheat the oven to 350 degrees F. Grease and flour two 9 x 5 x 3-inch loaf pans. Set aside. In a large bowl add the flour, sugars, pecans, baking powder, cinnamon, cloves, nutmeg, baking soda and salt. Stir to combine. Make a well in the center of the dry ingredients. Add the oil, water, pears, eggs and vanilla. Stir until just moistened. Pour into the prepared loaf pans. Bake for 50 - 55 minutes or until a toothpick inserted in the center comes out clean.
Makes 2 loaves or 24 servings.
Note: If you are making this recipe for yourself, it is wonderful served with cream cheese. (DH likes it plain!)
Sorry, night time baking equals night time picture taking which sucks!
But I am very pleased with this result.
But I am very pleased with this result.
Below: I did also baked another tray of my favorite! Recipe here> Hummingbird Cake
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