When I lived in Ukiah, one of my favorite things about the holidays was sampling Sandi Ledford’s pumpkin pear bread. I think my first taste was after buying a loaf at the hospital’s fall Volunteer Bake Sale. One bite and I was in love!
Although I’ve made this recipe a number of times, on occasion, I just screw it up. I strongly advise that you read it through carefully and pay attention to the order.
- 1 medium fresh pear (I cheat and use canned)
- 1 cup canned pumpkin
- 4 large eggs
- 2/3 cup oil
- 3 and 1/3 cup sifted flour
- 2 cups sugar (I use 1.5)
- 1.5 tsp salt
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ginger (I tend to bump this up)
- 1/2 cup walnuts (I add extras!)
1. Move oven rack to just below center. Pre-heat oven to 350 degrees.
2. Peel pear, core and finely dice to measure one cup. (I use a little more than one cup for extra moisture)
3. Resift flour with salt, soda, cinnamon and ginger. (I dump them all in a bowl and whisk together.)
4. In a separate bowl, beat oil, eggs and sugar until light.
5. Add pumpkin and mix until smooth.
6. Stir in dry ingredients until well-mixed, then stir in pears and walnuts.
7. Divide batter evenly between two greased and floured loaf pans (8 1/2 x 4 1/2 x 2 1/2).
8. Bake for 55 minutes, just until loaves test done or when a toothpick inserted near the center tests done.
9. Remove from oven, cool 10 minutes and turn out onto wire rack.