Pear-Maple Spice Bread

Pear-Maple Spice Bread

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From: Diabetic Living Magazine

This simple quick bread, flavored with pear and maple syrup, is a great choice for breakfast or a late afternoon snack.

Ingredients 12 servings

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Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • ⅔ cup all-purpose flour
  • ⅔ cup whole-wheat pastry flour or whole-wheat flour
  • 1½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • ¾ cup coarsely shredded, cored, unpeeled pear
  • ⅓ cup sugar (see Tip)
  • ⅓ cup canola oil
  • ¼ cup refrigerated or frozen egg product, thawed, or 2 egg whites, lightly beaten
  • ¼ cup light maple-flavored syrup or sugar-free maple-flavored syrup
  • ½ cup chopped, cored, unpeeled ripe pear

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Grease the bottom and ½ inch up the sides of one 8x4x2-inch or two 5- ¾x3x1- ¾-inch loaf pans or line with parchment paper; set aside. In a large bowl stir together flours, baking powder, cinnamon, allspice, salt, and nutmeg. Make a well in the center of the flour mixture; set aside.
  2. In a medium bowl combine shredded pear, sugar, oil, egg, and syrup. Add pear mixture all at once to flour mixture; stir just until moistened (batter will be lumpy). Fold in chopped pear. Spoon batter into prepared pan(s).
  3. Bake for 40 to 45 minutes for the 8x4x2-inch pan or 35 to 40 minutes for 5- ¾x3x 1- ¾-inch pans or until a toothpick inserted near center(s) comes out clean. Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool completely on wire rack. Wrap and store overnight before slicing.
  • Tip: If using a sugar substitute-sugar blend, we recommend Splenda® Blend for Baking. Follow package directions to use product amount equivalent to ⅓ cup sugar. Per Serving with Substitute: Same as below, except 130 cal., 17 g carb.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 139 calories; 6 g fat(0 g sat); 1 g fiber; 20 g carbohydrates; 2 g protein; 21 mcg folate; 0 mg cholesterol; 9 g sugars; 67 IU vitamin A; 1 mg vitamin C; 55 mg calcium; 1 mg iron; 88 mg sodium; 56 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 starch

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