Pear & Pumpkin Bread
November 09, 2015
"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."
- 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
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.
In a large bowl stir together the dry ingredients (flour - baking soda).
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.
Spray 4 cans or one 9x5 inch loaf and with vegetable spray.
If using cans, play a cookie sheet in the oven shelf and preheat the oven to 350 degrees F.
Spoon batter evenly in the cans or loaf pan.
Stand cans upright on the cookie sheet.
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.