Pear and Pumpkin Bread Name: Jenn Miller Base: Fort Belvoir Recipe: Ingredients 2 cups flour 1/2 cup brown sugar 1/2 cup white sugar 1 tablespoon baking powder 1/2 teaspoon pumpkin pie spice 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup canned pumpkin 1/3 cup vegetable oil 2 eggs, beaten 1 teaspoon lemon juice 1 (15 ounce) cans sliced pear halves in natural juice, drained and chopped 1/2 cup pecans, chopped 1/2 cup coconut, shredded Directions 1.****Note--if you use the four pear or canned fruit cans (15 ounce size)--open one end of 3 cans, drain fruit into bowl (except for the one can of pears) refrigerate for a later use. Wash and dry all four cans and set aside. 2.Preheat oven to 350-degrees F. 3.Open can of pears, drain juice and chop pears. Set aside. (see above if using cans for baking). 4.In a large bowl, combine first 7 ingredients (flour - baking soda), stir to combine. 5.In another bowl, combine next 4 ingredients (pumpkin - lemon juice). Stir in chopped pears. Add pumpkin mixture to dry ingredients, stir well to combine. 6.Stir in pecans and coconut. 7.Spray cans or one 9x5 bread pan with Pam (or other cooking spray). If using cans place cans of baking sheet. 8.Spoon batter into cans or bread pan. 9.Bake for 50-55 minutes if using cans or 70-75 minutes for bread loaf pan or until toothpick inserted in center comes out clean.