Wilson bwvb02b
2 Fresh western anjou pears
1/2 c Butter or margarine
3/4 c Brown sugar; packed
2 Eggs
2 c Flour
2 ts Baking powder
3/4 ts Salt
1/4 ts Soda
1/4 c Buttermilk
1 ts Lemon peel; grated
1 c Granola
1/3 c Raisins
-----crunch topping-----
1 tb Butter
1 tb Flour
2 tb Sugar
1/4 c Granola
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. Source: December 1984/Family
