This fragrant loaf remains moist for days. Use any type of well-ripened flavorful pear.
Position a rack in the lower third of the oven. Preheat the oven to 350┬░F. Grease a 9 x 5-inch (8-cup) loaf pan. Whisk together thoroughly:
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Whisk together in a large bowl:
1 large egg
1/2 cup vegetable oil
1 teaspoon vanilla
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 1/2 cups grated peeled ripe pears, with juice
Add the flour mixture and fold until about three-quarters of the dry ingredients are moistened. Add:
1 cup coarsely chopped pecans
Fold just until the dry ingredients are moistened. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.
