Best Pear Rhubarb Quick Bread Recipes

PEAR-RHUBARB QUICK BREAD

Pear-Rhubarb Quick Bread image

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

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h30m

Yield 48

Number Of Ingredients 11

Ingredients

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

Steps:

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.
In large bowl, mix rhubarb, pears, sugar, oil, vanilla and eggs. 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 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.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 90 mg, Sugar 7 g, TransFat 0 g

PEAR-RHUBARB QUICK BREAD

Pear-Rhubarb Quick Bread image

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

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

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

Steps:

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.
In large bowl, mix rhubarb, pears, sugar, oil, vanilla and eggs. 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 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.