This is a yummy change from banana bread.  The two secrets to making this are: 1) you must use over-ripe, juicy and flavorful pears and 2) do not over-mix.  This should be stirred by hand (like most quick breads) to be extra moist and tender.  This keeps nicely for several days.  

This tripled recipe makes FOUR  8 x 3.75 x 2.2" loaves. 5 lbs of pears makes two batches (8 loaves). 5 lbs of pears should produce approx 8 cups of grated pears with juice.

===Ingredients===
  * 4 1/2 cups flour	
  * 3 teaspoons baking soda	
  * 1 1/2 teaspoon salt	
  * 1 1/2 teaspoon cinnamon	
  * 3/4 teaspoon nutmeg	

  * 3 cups sugar (a little less is OK)	
  * 3 teaspoons vanilla
  * 3 large eggs
  * 1 1/2 cup vegetable oil
  * 3 teaspoon grated lemon zest
  * 3 tablespoon fresh lemon juice
  * 4 - 4 1/2 cups grated peeled ripe pears with juice (about 6-7 med-large…..asian variety tastes best)

===Technique===
  - Whisk together dry ingredients (flour, soda, salt, cinnamon, nutmeg).  
  - In a separate bowl, whisk together wet ingredients (the 7 remaining ingredients).  
  - Add the flour mixture to the wet ingredients folding until just moistened.  
  - Add 1 cup chopped pecans if desired (tastes great without).  
  - Bake in a greased loaf pan at 350 degrees for 1 hour 15 minutes to 1 hour 20 minutes.


Source: Joy of Cooking by way of Maria DiMaggio

tags: vegetarian, pareve, bake-sale