This recipe is from an IC safe cookbook.
1 2/3 cups Gold Medal All-Purpose Flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp salt
1 tsp ground cardamom
1 1/2 cups chopped unpeeled pear (1 large)
1/2 cup vegetable oil
1/4 cup milk
Cardamom Topping (below)
Heat oven to 350 F. Grease bottom only of loaf pan with shortening, Mix all ingredients except Cardamom Topping in large bowl; beat 30 seconds with spoon. Pour into pan. Make Cardamom Topping; sprinkle over top. Bake 8-inch loaf 50-55 minutes; 9-inch 60-65, or until toothpick inserted in center comes out clean. Cook 10 minutes. Remove from pan to wire rack. Cool loaf completely about 1 hour.