“This was submitted to the magazine by Peggy Jurjevich from Wisconsin many years ago. She liked to serve it with cheese after dinner or topped with butter or cream cheese. It's best to let it cool and serve the next day.”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350*F. Grease 9x5-inch loaf pan.
  2. Combine sugar and oil in large bowl of electric mixer and beat well. Add eggs one at a time, beating well after each addition.
  3. Mix in sour cream and vanilla. Sift flour, soda, salt, cinnamon and nutmeg. Beat into sour cream mixture.
  4. Stir in pear, pecans and lemon peel. Spoon batter into prepared pan.
  5. Bake until tester inserted in center comes out clean, about 1 hour. Cool in pan 10 to 15 minutes.
  6. Turn out onto rack and cool completely before slicing.

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