2 1/2 c. stirred whole wheat flour (scoop into measuring cups and level off)
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 c. vegetable oil
1 c. firmly packed dark brown sugar
1/2 c. milk
1 tsp. vanilla
2 c. chopped or diced fresh pears

In a large bowl stir together flour, soda, salt, cinnamon and nutmeg. Make a hole in the center and into it drop eggs, oil, sugar, milk and vanilla; beat only until batter is smooth. Stir in the pears.

Turn into a greased 9 x 5 x 3 inch metal loaf pan or an 8 1/2 x 4 1/2 x 2 1/2 inch glass loaf dish. Bake in a preheated 375 degree oven until a cake tester (or wood toothpick) inserted in center comes out clean - 50-60 minutes.

Place pan on a wire rack for 15 minutes. With a small metal spatula loosen edges and turn out on a rack; turn right side up; cool completely. Store, tightly wrapped, in refrigerator; bring to room temperature before serving. Makes one large loaf.