Autumn Pear and Pecan Bread

 We've been making this autumn pear and pecan bread every year for good reason - it's absolutely delicious and pairs unexpectedly well with gumbo for dessert. The ripe pears keep it incredibly moist, while the toasted pecans add that perfect crunch. That touch of nutmeg really makes it taste like fall in every bite.

 

Ingredients:

2 cups all-purpose flour 

1 cup scant sugar

1 t baking powder

1/2 t baking soda

1/2 t salt

1/8 t (heaping) nutmeg

1 stick of cold butter

2 eggs

1/4 cup buttermilk

1 t vanilla extract

1 cup diced peeled ripe pears

1/2 cup toasted coarsely chopped pecans

Directions:

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nutmeg; cut in cold butter until the mixture resembles coarse crumbs.

Combine eggs, buttermilk and vanilla; stir into the flour mixture, just until moistened. Fold in pears and pecans.

Spoon into greased loaf pan (or two smaller loaf pans). Bake at 350 for 35-45 minutes or until a toothpick comes out clean. Cool for 10 minutes and remove from pans to wire racks to cool completely.