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Pear-Rhubarb Quick Bread

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By Betty Crocker Kitchens
Updated Jan 15, 2007
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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
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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

  • Step 
    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.
  • Step 
    2
    In large bowl, mix rhubarb, pears, sugar, oil, vanilla and eggs. Stir in remaining ingredients. Pour into pans.
  • Step 
    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.

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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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