| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bread | 6 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 1/2 | c | Oil |
| 2 | Eggs | |
| 1/4 | c | Sour cream |
| 1 | ts | Vanilla |
| 2 | c | Flour |
| 1/2 | ts | Salt |
| 1 | ts | Baking soda |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1/2 | c | Chopped dates |
| 1 | c | Fresh pears; peeled & chopped |
INSTRUCTIONS
Blend sugar and oil; add eggs one at a time, blending well. Stir in sour cream; add vanilla. Mix well. Sift flour, soda, salt and spices. Add to the creamed mixture; add chopped nuts and pears. Bake in greased loaf pan at 350 for 1 hour. Let rest 10 minutes before removing from pan. Makes 1 large loaf. MRS POLLY MCDONALD PURVIS MESA, AZ From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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