Ginger Pear Bread Recipe
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
- 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
- 1. In a large bowl, drizzle pears with lemon juice; set aside.
- 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.
- 3. 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 clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
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.
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