Ingredients Jump to Instructions ↓

  1. 0 3/4 cup(s) butter, softened 1 1/4 cup(s) sugar 3 eggs, lightly beaten 1 15 oz. can pears, drained, reserving pear juice 3 tablespoon(s) key lime juice, divided 1/3333333333333 cup(s) reserved pear juice, divided 3 cup(s) flour 1 1/2 teaspoon(s) baking powder 1/2 teaspoon(s) salt 1/2 teaspoon(s) baking soda 1 teaspoon(s) ground ginger 3/4 cup(s) pecans, finely chopped 1/2 cup(s) powdered sugar

Instructions Jump to Ingredients ↑

  1. Cream together butter and sugar. Add eggs, and mix well. Drain pears, reserving pear juice. Puree pears in blender or food processor. Stir pear puree, 1/4 cup reserved pear juice and 2 Tbsp. lime juice into sugar mixture. In separate bowl, combine flour, baking powder, salt, baking soda and ground ginger. Stir flour mixture into pear mixture. Fold in chopped pecans. Pour batter into two greased 4'' x 8'' loaf pans. Bake at 350 degrees for 45-50 minutes or until bread is light brown and begins to pull away from sides of pan. Meanwhile, in a small bowl, stir reserved pear juice and lime juice into powdered sugar in very small amounts (no more than 1 teaspoon at a time), stirring well. The resulting glaze should be a thick liquid. Brush glaze over bread immediately after removing loaves from oven. Let cool for 10 minutes. Remove loaves from pans and place on baking rack. Brush on remaining glaze, allowing to drip over sides. Cool completely before slicing.


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