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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 24 |
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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. Itâs a healthier choice than many other baked brunch itemsâand it freezes well. âCarly Curtin, Ellicott City, Maryland Ingredients:
4 medium pears, peeled and chopped |
1 teaspoon lemon juice |
1-1/2 cups king arthur unbleached all-purpose flour |
1 cup king arthur premium 100% 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:
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).
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