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
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.
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).
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.