Pear-Rhubarb Quick Bread

Take a break from banana bread and savor a quick-to-make, sweet-and-sassy cousin.

  • Prep Time 20 min
  • Total Time 2 hr 30 min
  • Servings 48

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

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

Expert Tips

There's no last-minute fussing with quick bread loaves. Slice ahead of time for ready-to-serve convenience.

You can use chopped apples for the pear.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
80
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
90mg
90%;
Total Carbohydrate
13g
13%
(Dietary Fiber
0g
0%
  Sugars
7g
7%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.