Best Pear Rhubarb Quick Bread Recipes

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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

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

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.

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