Created by ellie on November 9, 2015
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.
Step 2: In a large bowl stir together the dry ingredients (flour - baking soda).
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.
Step 4: Spray 4 cans or one 9x5 inch loaf and with vegetable spray.
Step 5: If using cans, play a cookie sheet in the oven shelf and preheat the oven to 350 degrees F.
Step 6: Spoon batter evenly in the cans or loaf pan.
Step 7: Stand cans upright on the cookie sheet.
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.