3/4 cup sugar
2 tablespoons pear nectar or orange juice
1/2 teaspoon vanilla
1 large (1 1/4 cups) ripe pear, unpeeled, shredded
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup chopped walnuts
1/2 cup powdered sugar
1 to 2 tablespoons pear nectar or orange juice
Heat oven to 350°F. Grease 9x5-inch loaf pan; set aside.
Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, pear nectar and vanilla; continue beating until well mixed. Add shredded pear; continue beating until combined. Add all remaining bread ingredients except walnuts; beat at low speed just until blended. Stir in walnuts.
Spoon batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pan. Cool completely.
Combine all glaze ingredients in bowl. Drizzle over loaf.
- Pear nectar can be found in the non-refrigerated juice section of most supermarkets.
- For gift giving, make 3 mini loaves instead of one large loaf. Prepare batter as directed above. Spoon into 3 greased (5 3/4x3-inch) mini loaf pans or aluminum foil pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Glaze mini loaves as directed above.