Ingredients
- 2 western anjou pears (fresh)
- 2 eggs
- 1 1/4 granola
- 250 gr flour
- 170 gr brown sugar
- 110 gr butter
- 60 ml buttermilk
- 55 gr raisins
- 26 gr sugar
- 14 gr butter
- 9 gr baking powder
- 8 gr flour
- 2 gr salt
- 2 gr lemon peel
- 1 ml soda
Core and slice half 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.
