Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon pumpkin pie spice (I use a mixture of cinnamon, nutmeg and cloves)
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 cup pureed pumpkin (canned)
- 1/3 cup oil (vegetable oil)
- 2 large eggs (beaten)
- 1 teaspoon lemon juice
- 1 can (15 ounce) pears (sliced in juice, drawing and chopped, save the juice)
- 1/2 cup pecan nuts (chopped)
- 1/2 cup shredded coconut
How to Make
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Step 1: If using the cans for baking, you will need 4 (15 ounce) pear cans. Open either end. Empty 3 cans, including juice into a container with a lid and refrigerate for later use. Drain juice from the fourth can and finely chop the pears; set pears aside. Wash and dry all four cans and set aside.
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Step 2: In a large bowl stir together the dry ingredients (flour - baking soda).
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Step 3: In another bowl combine the wet ingredients (pumpkin - lemon juice) and stir in the chopped pears. Add wet to dry and stir to mix well. Stir in pecans and coconut.
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Step 4: Spray 4 cans or one 9x5 inch loaf and with vegetable spray.
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Step 5: If using cans, play a cookie sheet in the oven shelf and preheat the oven to 350 degrees F.
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Step 6: Spoon batter evenly in the cans or loaf pan.
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Step 7: Stand cans upright on the cookie sheet.
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Step 8: Bake for 50-55 minutes for the cans or 70-75 minutes for loaf or until pick inserted in center comes out clean.
We hope you enjoy this recipe!
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