A lovely tea bread that is special enough to be dessert for a picnic. It freezes well so keep an extra loaf on hand for unexpected guests. The Governor’s Inn, Ludlow, Vermont
1/2 cup sweet butter (1 stick), room temperature
1 cup sugar
2 large eggs
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 cup buttermilk
1 cup coarsely chopped cored pears (or pureed in food processor or blender)
1 teaspoon vanilla
1/2 cup chopped walnuts
Cream butter, gradually beat in sugar, and add eggs one at a time, beating after each addition. Combine dry ingredients and add to egg mixture alternately with buttermilk. Stir in pears, vanilla, and nuts. Pour into a greased loaf pan and bake at 350 degrees F for 1 hour. Cool. Slice and serve plain, with Quick Apple Butter (recipe follows), or with cream cheese.
Quick Apple Butter
2 cups unsweetened applesauce
1/2 cup sugar
1/4 teaspoon ground allspice
Pinch each of ginger and cloves
Combine all ingredients in a saucepan, bring to a boil, and simmer 30 minutes. Cool and spread on Pear Bread (or toast). Makes 1-1/2 cups.
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