Yes we have a famous battlefield to tour by car, bicycle, horseback, and even on foot but we boast a wealth of activities beyond those historic acres.
From historic taverns to ethnic cuisine, farm-to-table dining to unique edibles, the tastes of Gettysburg are sure to please every palate.
With adventures to suit every budget, Gettysburg and Adams County businesses offer plenty of packages to help visitors create their dream vacations.
These pear harvest loaves would be the perfect treat to snack on Thanksgiving morning or while you are preparing your Thanksgiving day feast. The recipe makes four small loaves of pear bread, which would be perfect for sending home with loved ones during the holidays; or you can make two larger loaves as well.
Visit one of Adams County’s countryside markets – Boyer Nurseries and Orchards, Hollabaugh Bros. Fruit Farm and Market, the Historic Round Barn and Farm Market, McDannell’s Fruit Farm and Market and Sandoe’s Fruit Market – to get what you need for this recipe, as well as for all of your Thanksgiving and holiday needs.
And if you’re looking to go out on Thanksgiving, a variety of Gettysburg’s amazing restaurants are hosting Thanksgiving brunches, buffets and dinners.
From Boyer Nurseries and Orchards cookbook
3 cups all-purpose flour
1 cup firmly packed brown sugar
4 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground ginger
3 cups coarsely shredded, unpeeled, cored Bartlett or Bosc pears (about 3)
1 cup chopped, toasted walnuts
1 cup vegetable oil
4 large eggs
2 teaspoons finely grated lemon rind
Heat oven to 350°. Grease and flour four 5 1/2 x 3 inch loaf pans. In a large bowl, combine flour, sugar, baking powder, salt and ginger. Add shredded pears and walnuts; toss to mix well. Set aside. In a small bowl, beat oil, eggs and lemon rind until blended. Stir into flour mixture just until moistened. Spread batter evenly in prepared pans, dividing equally. Bake loaves 45-50 minutes or until a cake tester comes out clean. Cool loaves in pans on wire racks 10 minutes. Remove from pans to racks and cool completely. Wrap loaves in plastic wrap; let stand overnight before slicing. Yields: 4 loaves.
Note: To make 2 large loaves, grease and flour two 8 1/2 x 4 1/2 loaf pans. Prepare batter as directed and bake loaves 55-60 minutes.
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