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

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
25 mins
total:
2 hrs 5 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of one 8x4x2-inch or two 5-3/4x3x1-3/4-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.

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  • 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 5-3/4x3x 1-3/4-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.

Tips

Tip: If using a sugar substitute-sugar blend, we recommend Splenda(R) Blend for Baking. Follow package directions to use product amount equivalent to 1/3 cup sugar. Per Serving with Substitute: Same as below, except 130 cal., 17 g carb.

Nutrition Facts

139 calories; protein 2g 4% DV; carbohydrates 19.9g 6% DV; exchange other carbs 1.5; dietary fiber 1.3g 5% DV; sugars 9g; fat 6.2g 10% DV; saturated fat 0.5g 2% DV; cholesterolmg; vitamin a iu 67.3IU 1% DV; vitamin c 0.7mg 1% DV; folate 21.5mcg 5% DV; calcium 55.4mg 6% DV; iron 0.7mg 4% DV; magnesium 3.6mg 1% DV; potassium 55.8mg 2% DV; sodium 88.5mg 4% DV.