Take a break from banana bread and savor a quick-to-make, sweet-and-sassy cousin.
Pear-Rhubarb Quick Bread
- Prep Time 20 min
- Total 2 hr 30 min
- Servings 48
- Ingredients 11
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
Make With
Gold Medal Flour
Instructions
-
Step1Move 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.
-
Step2In large bowl, mix rhubarb, pears, sugar, oil, vanilla and eggs. Stir in remaining ingredients. Pour into pans.
-
Step3Bake 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.
Nutrition
80
Calories
3g
Total Fat
1g
Protein
13g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Slice
- Calories
- 80
- Calories from Fat
- 25
- 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
1Tips from the Betty Crocker Kitchens
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