Eppie's Fresh Pear Riesling Bread

• 2 ½ Cups Fresh Pears, peeled & chopped fine 
  (Approximately 5 large or 8 medium pears)
• 2 Eggs
• ¼ Cup Oakwood Cellars Estate Riesling
• 2 tsp Vanilla Extract
• 2 Cups All-purpose Flour
• 1 Cup Brown Sugar
• ¼ Cup Instant Vanilla Pudding
• ½ tsp Ground Nutmeg
• 1 tsp Cinnamon
• 1 tsp Baking Soda
• ¼ tsp Salt
• 1 tsp Baking Powder
• Optional: 1 Cup Chopped Pecans or Walnuts

Directions:
Preheat oven to 350 degrees. Lightly grease loaf pans. (Use 4 small ones or 2 bigger ones.)

In a medium bowl, mix the pears, egg, Riesling and vanilla. In a separate large bowl, mix the flour, sugar, pudding mix, cinnamon, nutmeg, baking soda, salt and baking powder. 

Stir the pear mixture into the flour mixture just until moistened. Transfer to the prepared loaf pans.

Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Allow to cool 10 minutes before removing from the loaf pans. 

Just slice and serve. Pairs great with the Estate Riesling wine or try it with the Red Lemberger Wine with a bit of whipped cream cheese spread on the slices. Great served warm or cold.

This recipe also freezes well, double wrapped.