Preheat oven to 180ºC . Combine bread mix, nectar, and egg in a large bowl until well blended. Stir in chopped pears and nuts. Turn batter into greased and floured 8.5 x 11 cm loaf pan. Bake 45 to 55 minutes, or until a wooden pick inserted in the center comes out clean. Cool bread 10 minutes in the pan on a wire rack. Remove from pan and cool completely on rack. Yield: 1 loaf Preparation Time: 5 minutes Baking Time: 45 to 55 minutes Recipe from: Parnets magazine, November 1986