Pear-Rhubarb Quick Bread

Pear-Rhubarb Quick Bread

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

Prep Time

20

Minutes

Total Time

2:30

Hrs:Mins

Makes

2

loaves

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.
Makes 2 loaves (24 slices each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
There's no last-minute fussing with quick bread loaves. Slice ahead of time for ready-to-serve convenience.
Variation
You can use chopped apples for the pear.

Nutrition Information:

1 Serving (1 Slice)
  • Calories 80
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 90mg;
  • Total Carbohydrate 13g
    • (Dietary Fiber 0g,
    • Sugars 7g),
  • Protein 1g;
Percent Daily Value*:
    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.