Best Pear Rhubarb Flaxseed Bread Recipes

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PEAR-RHUBARB FLAXSEED BREAD



Pear-Rhubarb Flaxseed Bread image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Take a break from regular bread with this quick-to-make, fruity bread, featuring pears, rhubarb and walnuts.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h20m

Yield 24

Number Of Ingredients 12

1 1/2 cups finely chopped rhubarb (about 1/2 pound)
1 1/2 cups chopped peeled or unpeeled pears (1 1/2 medium)
1 1/2 cups sugar
1/3 cup canola or soybean oil
1 teaspoon vanilla
4 eggs
2 cups Gold Medal™ all-purpose flour
1 1/2 cups ground flaxseed or flaxseed meal
1/2 cup chopped walnuts
3 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon

Steps:

  • Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°. Lightly spray bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, with cooking spray.
  • Mix rhubarb, pears, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves; remove from pans to wire 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.

Nutrition Facts : Calories 190, Carbohydrate 25 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 14 g, TransFat 0 g

PEAR-RHUBARB FLAXSEED BREAD



Pear-Rhubarb Flaxseed Bread image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Take a break from regular bread with this quick-to-make, fruity bread, featuring pears, rhubarb and walnuts.

Provided by @MakeItYours

Number Of Ingredients 12

1 1/2 cups finely chopped rhubarb (about 1/2 pound)
1 1/2 cups chopped peeled or unpeeled pears (1 1/2 medium)
1 1/2 cups sugar
1/3 cup canola or soybean oil
1 teaspoon vanilla
4 eggs
2 cups Gold Medal® all-purpose flour
1 1/2 cups ground flaxseed or flaxseed meal
1/2 cup chopped walnuts
3 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon

Steps:

  • Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°. Lightly spray bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, with cooking spray.
  • Mix rhubarb, pears, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves; remove from pans to wire 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.

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