“There is something incredibly nostalgic and significant about the annual cascade of Autumn leaves.”
~ Joe. L. Wheeler
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We are nearing the end of fall colors, which I love but weren’t as brilliant as they often are this year. The multi-colored bathroom tile we saw in one of the homes on the Docomomo mid-century-modern tour this fall made me think of autumn leaves. The owner said the tiles were how their kids learned colors!
RECIPE OF THE WEEK
I love quick breads but had never tasted a pear bread before… since I love pears and think of Bartlett pears as a fall fruit I had to try this recipe from allrecipes.com. I don’t do well with too much oil in breads so instead of 3/4 cup oil I used 1/2 cup melted butter and 1/4 cup light olive oil. It was yummy… I really loved the depth of flavor the cinnamon gave it… perfect lightly toasted, spread with butter and served with an egg for breakfast.
PEAR PECAN BREAKFAST BREAD
- 3 cups flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup melted butter
- 1/4 cup light olive oil
- 3 eggs
- 2 cups white sugar
- 2 cups peeled shredded pears
- 1 cup chopped pecans
- 2 teaspoons vanilla extract
In a large mixing bowl combine flour, baking powder, baking soda, salt and cinnamon. Make a well in the center of the bowl.
In a separate bowl combine the oil, eggs, sugar, grated pears, pecans and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8 x 5 x 3 inch loaf pans.
Bake in a preheated 325 degree F oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.
