In Australia, March is the best time of year to buy fresh ripe pears (late summer through autumn) for eating and cooking.

3 cups plain flour, gluten-free works well too
½ tsp baking powder
1 tsp sodium bicarbonate (baking soda)
1 tsp salt to taste
3/4 cup vegetable oil
3 eggs
2 cups white sugar
2 cups peeled mashed pears (about 4 medium pears)

Preheat oven to 165°C. Combine flour, baking powder, baking soda, and salt in a large mixing bowl. In a separate bowl combine the oil, eggs, sugar and pears.  Make a well in the centre of the dry ingredients, pour in liquid, mix well. Spoon batter into two greased and floured 8x5x3 inch loaf pans. Bake for 75-90 minutes, testing it’s done. Cool on wire rack before removing from the loaf pans. Great toasted in a sandwich press and served with butter! – thanks to Tamara.