Recipe Image

Pear-Maple Spice Bread

  • 25 m
  • 2 h 5 m
Diabetic Living Magazine
“This simple quick bread, flavored with pear and maple syrup, is a great choice for breakfast or a late afternoon snack.”


    • 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


  • 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(R) 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.
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