HONEY PEAR BREAD

1 (28-ounce) can Bartlett pear halves
2/3 cup brown sugar
3/4 cup honey
1/2 cup cooking oil
2 eggs
2 teaspoons grated orange rind
1 teaspoon grated lemon rind (optional)
3/4 cup chopped walnuts or pecans
4 cups sifted flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin spice
1 1/4 teaspoons salt

Drain pear halves, reserving 2 for garnish. Finely chop remaining pear halves. Set aside.

Combine brown sugar, honey, oil, pear syrup, eggs, orange rind and lemon rind. Stir in chopped pears and nuts. Set aside.

Sift flour, baking powder, baking soda, spice and salt. Add to pear mixture, stirring just until blended. Pour into 2 greased 4 1/2 x 8 1/2-inch loaf pans. Slice reserved pear halves and arrange on top of batter.

Bake at 350 degrees F for 50-60 minutes, or until toothpick inserted in center comes out clean. Remove from pans and cools. For best flavor let stand overnight or longer. Will keep well for 1 week. Keep tightly wrapped.

Tanya Getschman, Acton, Massachusetts

Yield: 2 loaves
Source: Winners by Karen Green