1 3/4 c. all-purpose flour
3/4 c. whole wheat flour
1 c. firmly packed brown sugar
3 1/2 tsp. baking powder
1 tbsp. grated lemon peel
1/2 tsp. salt
1 1/4 c. milk
1/4 c. (1/2 stick) butter, melted
1 egg
1 tsp. vanilla
1 1/2 c. (6 oz.) shredded Cheddar cheese
1 c. peeled, chopped baking pear
1/2 c. chopped pecans

Combine all-purpose and whole wheat flours, sugar, baking powder, lemon peel and salt in large mixing bowl. Add milk, butter, egg and vanilla. Stir just until dry ingredients are moistened. Stir in cheese, pears and pecans.

Spoon mixture into buttered 9 x 5 inch loaf pans. Bake 55-60 minutes at 350 degrees for until wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan. Cool completely on wire rack. Wrap in plastic wrap. Let stand at room temperature 24 hours before slicing. Makes 1 loaf.