Pear & Pumpkin Bread

18-20
Servings
15m
Prep Time
70m
Cook Time
1h 25m
Ready In


"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 recipe yields 18-20 servings
OK

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 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 & Variations


No special items needed.

Related

KathyD

I love this recipe, and have made it three times! I used walnuts because that's what I had in the pantry. I had saved this recipe from the old Recipezaar site (just getting around to making it now!). That old version includes 1 tablespoon baking powder. The quick bread was great with the 1 T of baking powder, so I'm not sure if it should or should not be in the ingredient list. I made 3 mini loaves (baking time 35 minutes) so I could freeze some for later. Thanks for a great recipe.

review by:
(10 Oct 2018)

Mikekey

This is a keeper. Lots of flavor and very dense. Really liked the addition of the coconut. I made mine in a small bundt pan and served as a cake.

review by:
(18 Nov 2015)