Pear Bread, It Keeps Getting Better

An important note before we dive into the loveliness that is this pear bread: due to the extreme weather conditions here in the DC area I have LOADS and LOADS of time on my hands to cook, blog, take pictures, repeat. I can only hope I make the time to blog once reality returns (maybe on Friday?). Until then, make this recipe to keep your house smelling delicious if you are snowed in. This bread is lovely warm with just a touch of butter on top. Special bonus: this got better on the second day so I can only imagine it will be super delicious tomorrow and the day after that!

From smittenkitchen.com

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 cup chopped walnuts (optional- I used pecans instead and lightning did not strike me down)
3/4 cup butter, softened, or 3/4 cup vegetable oil
3 eggs, lightly beaten
2 cups sugar
2 to 4 pears firm, ripe pears, depending on size (I used 2 fairly large bosc pears with good results)
2 teaspoons vanilla extract

Heat your oven to 350°F (175°C) and lightly grease and flour a 10-inch tube pan or two 9-by-5-inch loaf pans.

Combine the flour, baking soda, baking powder, salt, and cinnamon in a large mixing bowl, and stir with a fork to mix everything well. If you’re using nuts, scoop out about 1/4 cup of the flour mixture and combine it in a small bowl with the chopped walnuts, stirring and tossing to coat the nuts with the flour.

In a medium bowl, combine the butter or oil, eggs, sugar, grated pear, nuts (if using), and vanilla, and stir to mix everything well. Peel and core pears, then grate them. You’ll want two grated cups total. Scrape the pear mixture into the flour mixture and stir just until the flour disappears and the batter is evenly moistened.

Quickly scrape the batter into the prepared pans and bake at 350°F (175°C) for 60 to 70 minutes, or until the bread is handsomely browned and firm on top and a wooden skewer inserted in the center comes out clean.