3 large eggs, room temperature
1-1/4 cups cane sugar
3/4 cup butter, melted
1 teaspoon vanilla extract
3 cups white spelt flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
3 cups finely chopped, peeled ripe pears
1 cup finely chopped fresh cranberries
1 teaspoon lemon juice
1 cup chopped walnuts
2 tablespoons sugar for sprinkling
- Heat oven to 350°F and grease 2 5 x 9 inch bread pans.
- In a bowl, beat together the eggs, sugar, melted butter and vanilla until smooth.
- Whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt in a separate bowl. Stir flour mixture into the egg mixture just until moistened. Toss pears and cranberries together with lemon juice. Fold the fruit and walnuts into the batter. It will be thick.
- Spoon batter into the prepared loaf pans and smooth out with a metal spatula. If desired, sprinkle the tops of the loaves with sugar. Bake at 350°F for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.