Wilson bwvb02b 2 Fresh western anjou pears

1/2 c Butter or margarine

3/4 c Brown sugar; packed

2 Eggs

2 c Flour

2 ts Baking powder

3/4 ts Salt

1/4 ts Soda

1/4 c Buttermilk

1 ts Lemon peel; grated

1 c Granola

1/3 c Raisins

-----crunch topping----- 1 tb Butter

1 tb Flour

2 tb Sugar

1/4 c Granola

Core and slice 1/2 pear; reserve. Grate remaining pears to make 1 cup. Cream butter with brown sugar. Add eggs; beat well. Stir in grated pears. Stir together flour, baking powder, salt and soda; add alternately with combined buttermilk and lemon peel. Stir in granola and raisins. Turn into greased and floured 9X5X3-inch pan. Top with reserved pear slices. Spoon Crunch Topping over batter and bake 350`F. 1 hour and 15 minutes. Cool 10 minutes; remove from. Makes 1 loaf. Crunchy Topping: Mix butter with flour and sugar until crumbly. Stir in granola. Source: December 1984/Family -----