Pear & Pumpkin Bread
Recipe: #21704
November 09, 2015
Categories: Breads, Pear, Pumpkin, Brunch, Potluck, Oven Bake, Kosher, Low Cholesterol, Low Fat, Non-Dairy, Vegan, Vegetarian, Quick Breads, more
"This is fun to bake in cans - you will need 4 empty 15 ounce pear or other fruit cans - opened at one end or else bake in loaf pans - makes one loaf or 4 mini loaves."
Original is 18-20 servings
Ingredients
Nutritional
- Serving Size: 1 (69.7 g)
- Calories 181.3
- Total Fat - 7.7 g
- Saturated Fat - 1.8 g
- Cholesterol - 23.1 mg
- Sodium - 153.2 mg
- Total Carbohydrate - 26 g
- Dietary Fiber - 1.7 g
- Sugars - 13 g
- Protein - 3 g
- Calcium - 69.4 mg
- Iron - 0.6 mg
- Vitamin C - 6.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
If using the cans for baking, you will need 4 (15 ounce) pear cans. Open either end. Empty 3 cans, including juice into a container with a lid and refrigerate for later use. Drain juice from the fourth can and finely chop the pears; set pears aside. Wash and dry all four cans and set aside.
Step 2
In a large bowl stir together the dry ingredients (flour - baking soda).
Step 3
In another bowl combine the wet ingredients (pumpkin - lemon juice) and stir in the chopped pears. Add wet to dry and stir to mix well. Stir in pecans and coconut.
Step 4
Spray 4 cans or one 9x5 inch loaf and with vegetable spray.
Step 5
If using cans, play a cookie sheet in the oven shelf and preheat the oven to 350 degrees F.
Step 6
Spoon batter evenly in the cans or loaf pan.
Step 7
Stand cans upright on the cookie sheet.
Step 8
Bake for 50-55 minutes for the cans or 70-75 minutes for loaf or until pick inserted in center comes out clean.
Tips
No special items needed.
2 Reviews
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