Ginger Pear Bread
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
YIELD: 2 loaves (12 slices each).
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
Ingredients
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4 medium pears, peeled and chopped
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1 teaspoon lemon juice
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1-1/2 cups all-purpose flour
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1 cup whole wheat flour
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1 cup sugar
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1/4 cup plus 2 teaspoons packed brown sugar, divided
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 teaspoon ground ginger
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1 teaspoon ground cinnamon
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3 eggs
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3/4 cup canola oil
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1 teaspoon vanilla extract
Directions
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1.
In a large bowl, drizzle pears with lemon juice; set aside.
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2.
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.
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3.
Transfer to two 8x4-in. loaf pans coated with cooking spray. Sprinkle with remaining brown sugar. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts
1 slice: 175 calories, 8g fat (1g saturated fat), 26mg cholesterol, 195mg sodium, 25g carbohydrate (14g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
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