Ingredients
- 2 western anjou pears (fresh)
- 2 eggs
- 1 1/4 granola
- 2 c flour
- 3/4 c brown sugar
- 1/2 c butter
- 1/4 c buttermilk
- 3/8 c raisins
- 2 tb sugar
- 1 tb butter
- 2 ts baking powder
- 1 tb flour
- 3/4 ts salt
- 1 ts lemon peel
- 1/4 ts soda
Core and slice 1/2 pear; reserve. Grate remaining pears to make 1 cup. Cream butter with brown sugar. Add eggs; beat well. Stir in grated pears. Stir together flour, baking powder, salt and soda; add alternately with combined buttermilk and lemon peel. Stir in granola and raisins. Turn into greased and floured 9X5X3-inch pan. Top with reserved pear slices. Spoon Crunch Topping over batter and bake 350`F. 1 hour and 15 minutes. Cool 10 minutes; remove from. Makes 1 loaf. Crunchy Topping: Mix butter with flour and sugar until crumbly. Stir in granola.
