Here it is, at last, Yelton Manor B&B’s Pumpkin Pear Bread! In the fall we double down on it’s lusciousness by roasting a whole pumpkin for the puree and also using *fresh from the local orchard* pears! But other times of the year we use canned pears and canned unsweetened pumpkin puree. The spices make it marvelous too, so use freshly ground if you can.
This recipe will work in a loaf pan, muffin pan or, as we do, in a bundt pan. Your cooking time will vary depending on your choice.
Ingredients: 1 1/4 cup sugar, 1 cup all purpose flour, 1 cup whole wheat pastry flour, 2 tsp. baking powder, 2 tsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp baking soda, 3/4 tsp salt, 1/2 cup vegetable oil, 1 large egg, 1/2 cup lowfat milk, 3/4 cup pumpkin puree (about half a can), 1 tsp vanilla extract, 1 15 oz can pears, drained and diced.
Whisk together sugar, flours, baking powder, cinnamon, nutmeg, baking soda and salt in a bowl.
Whisk together oil and egg in a separate bowl until smooth. Whisk in milk, then pumpkin and vanilla. Stir flour mixture into oil-egg mixture until just combined, do not over mix. Fold the pears in gently.
Spread batter in prepared pan and bake until toothpick inserted in center comes out clean. Our experience is that a loaf pan takes 45-55 minutes, but a bundt pan only about 40. Muffins will be more like 30 minutes.