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Ginger Pear Bread

Ginger Pear Bread
A great way to use up extra pears, this bread is packed with juicy chunks of them, along with ginger, cinnamon, brown sugar and whole wheat flour. It’s a healthier choice than many other baked brunch items—and it freezes well. —Carly Curtin, Ellicott City, Maryland
24 ServingsPrep: 25 min. Bake: 45 min. + cooling

Ingredients

  • 4 medium pears, peeled and chopped
  • 1 teaspoon lemon juice
  • 1-1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup sugar
  • 1/4 cup plus 2 teaspoons packed brown sugar, divided
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 3 eggs
  • 3/4 cup canola oil
  • 1 teaspoon vanilla extract

Directions

  • In a large bowl, drizzle pears with lemon juice; set aside.
  • In another large bowl, combine the flours, sugar, 1/4 cup brown
  • sugar, baking powder, baking soda, salt, ginger and cinnamon. In a
  • small bowl, whisk the eggs, oil and vanilla. Stir into dry
  • ingredients just until moistened. Fold in pear mixture.
  • Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.
  • Sprinkle with remaining brown sugar. Bake at 350° for 45-55
  • minutes or until a toothpick inserted near the center comes out
© Taste of Home 2013

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Ginger Pear Bread (continued)

Directions (continued)

  • clean. Cool for 10 minutes before removing from pans to wire racks.
  • Yield: 2 loaves (12 slices each).
Nutrition Facts: 1 slice equals 175 calories, 8 g fat (1 g saturated fat), 26 mg cholesterol, 195 mg sodium, 25 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
© Taste of Home 2013