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17

Pear-Rhubarb Quick Bread

0 Ratings

0 Comments

Prep 20 min
Total 2 hr 30 min
Servings 48

Take a break from banana bread and savor a quick-to-make, sweet-and-sassy cousin. MORE + LESS -

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

teaspoon vanilla

eggs

cups Gold Medal™ all-purpose flour

cup chopped nuts, if desired

3 1/2

teaspoons baking powder

teaspoon salt

teaspoon ground cinnamon

Steps

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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.

Expert 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 Facts

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;