Niagara Waterfall Fruit Bread

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Niagara Waterfall Fruit Bread

 

2 large ripe pears

2 cups all-purpose flour

2 tsps. baking powder

1 tsp. baking soda

1/2 tsp. each salt, cinnamon, nutmeg and allspice

1 1/2 tbsps. finely chopped crystallized ginger

2/3 cup granulated sugar

1/2 cup butter, melted

2 eggs

1/3 cup milk

1 tsp. vanilla

 

Oil or butter 9-x 5-inch loaf pan. Peel pears; coarsely grate and drain well. In

bowl, stir together flour, baking powder, soda, salt, cinnamon, nutmeg, allspice

and ginger until evenly blended. Make a well in centre.

In medium bowl, whisk together sugar and butter; whisk in eggs until evenly

blended. Whisk in milk and vanilla. Pour into flour mixture; stir until

moistened. Stir in 1 cup grated pears until evenly distributed. Pour into

prepared pan and smooth top.

Bake in 350 degree oven 45 to 55 minutes or until cake tester inserted in centre

comes out clean. Let cool in pan on rack 10 minutes. Turn out of pan and let

cool completely on rack. Store well wrapped in refrigerator for up to 2 weeks or

freeze.

Makes 16 slices.