The delightful fruits of fall are as much a part of the changing season as the falling leaves and gray skies. We love apples, of course, but I’ve been guilty of neglecting the lovely pear. They, too, fill the baskets in the produce section at the grocery store this time of year. Combined with ginger and sourdough, they make an excellent quick bread.
Preheat oven to 350℉.
Cream together sugar, oil, molasses and eggs. Stir together dry ingredients.
Mix alternately with sourdough (or do what I do in my stand mixer by adding dry ingredients and then mixing while pouring in the sourdough). Fold in pears.
Pour in a well-greased large loaf pan or 2 to 3 mini-pans and top with walnuts. Bake large loaf for about 50 minutes and mini-loves for about 30 minutes.
Yes! This is how autumn tastes.
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Excellent moist cake. The oatmeal and walnuts add texture and the molasses goes particularly well. I reduced the sugar by half as I haven’t much of a sweet tooth. The only thing with fresh fruit cakes is that they tend to go soggy with keeping, so I’ve sliced and frozen the cake I wasn’t going to eat within two days
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