Cooking Class---SPECIALTY BREADS (continued)

GINGER PEAR COFFEE BREAD

Bread:
2 cups flour
1 cup packed brown sugar
1/2 cup butter, softened
2 eggs
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp grated lemon peel
2 Tbsp lemon juice
1 cup (1 medium) ripe pear, peeled-cored and cut into 1/2 inch pieces
1/2 cup currants or raisins
1/4 cup chopped crystallized ginger

Topping:
1 medium ripe pear, cored and sliced into 1/8 inch pieces
2 Tbsp firmly packed brown sugar
Powdered sugar

Heat oven to 350 degrees. In large mixer bowl combine all bread ingredients except pear, currants and ginger. Beat at low speed, scraping bowl often, until well mixed. The batter will be stiff. By hand, stir in pear pieces, currants and ginger. Spread into greased and floured 9 inch round cake pan. Arrange pear slices in circle on surface; sprinkle with 2 Tbsp brown sugar. Bake for 40 or 50 minutes or until done. Cool for 10 minutes; remove from pan. Sprinkle with brown sugar.