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Pear-Rhubarb Quick Bread

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Pear-Rhubarb Quick Bread
  • Prep Time 20 min
  • Total Time 2 hr 30 min
  • Servings 48
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Take a break from banana bread and savor a quick-to-make, sweet-and-sassy cousin.

Ingredients

1 1/2
cups finely chopped rhubarb (1/2 lb)
1 1/2
cups chopped peeled or unpeeled pears (1 1/2 medium)
1 1/2
cups sugar
1/2
cup vegetable oil
1
teaspoon vanilla
4
eggs
3
cups Gold Medal™ all-purpose flour
1
cup chopped nuts, if desired
3 1/2
teaspoons baking powder
1
teaspoon salt
1
teaspoon ground cinnamon

Directions

  • 1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray.
  • 2 In large bowl, mix rhubarb, pears, sugar, oil, vanilla and eggs. Stir in remaining ingredients. Pour into pans.
  • 3 Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool completely before slicing, about 1 hour. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.
Tips  

There's no last-minute fussing with quick bread loaves. Slice ahead of time for ready-to-serve convenience.

You can use chopped apples for the pear.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
80
(
Calories from Fat
25
)
Daily Value
Total Fat
3g
4%
(
Saturated Fat
0g
0%
,
Trans Fat
0g
)
Cholesterol
20mg
6%
Sodium
90mg
4%
Potassium
30mg
1%
Total Carbohydrate
13g
4%
(
Dietary Fiber
0g
0%
,
Sugars
7g
)
Protein
1g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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