1/2 c. butter
1 c. granulated sugar
2 eggs
1/2 tsp. grated lemon rind
2 c. grated pear
1 tbsp. lemon juice
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 c. chopped filbert nuts, toasted and skinned

TIPS: Toast filberts at 350 degrees for about 10 minutes until skins begin to crack. Wrap a towel. Let steam for 5 minutes and then rub off skins. Walnuts can be used in place of filberts. Toast before chopping.

Cream the butter and sugar until light. Beat in the eggs, one at a time. Blend well. Mix in the lemon rind. Grate pears (after peeling and coring) on medium grated or in food processor. Mix with lemon juice. Stir into butter mixture.

Combine the flour, baking powder, baking soda and salt. Stir into pear mixture until just blended. Stir in nuts. Pour into a greased 9x5 inch loaf pan. Bake at 350 degrees for 1 hour until golden brown and cooked in center.

Let cool 10 to 15 minutes before removing from pan to complete cooling.

Good served with iced tea. Spread bread with sweet butter or cream cheese, or toast for breakfast. One 9x5 inch loaf.