Apr 14, 2007
Lemon Pear Tea Bread
- 1 can (16 oz.)bartlett pear halves, undrained
- 2 1/2 cups flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/8 tsp ground cardamom
- 1/3 cup canola oil
- 1 egg, lightly beated
- 1/2 cup chopped pecas
- the zest of 1 lemon
- Preheat the oven to 350 F.
- Drain the pears, reserving the syrup.
- Mash the pears well and then add enough syrup to equal 1 cup. Combine with the oil, egg, and lemon zest. Add 2 more tablespoons of the syrup. Mix well and set aside.
- Combine the flour, sugar, baking powder, salt, and cardamom. Stir in the nuts.
- Fold the two mixtures together and spread into a greased loaf pan.
- Bake 50 minutes. Let cool 5 minutes in the pan and then turn out onto a rack to cool.
- Wrap in foil and let cool. Serve with butter.
Good