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Pear-Rhubarb Flaxseed Bread
Pear-Rhubarb Flaxseed Bread
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Prep Time:
20 minutes
Total Time:
1 hour 20 minutes
Try this refreshing fruit and nut bread recipe from Betty Crocker's Heart Healthy Cookbook for a unique twist on traditional bread.
Ingredients:
  • 1 1/2 cups finely chopped rhubarb (about 1/2 pound)
  • 1 1/2 cups chopped peeled or unpeeled pears (1 1/2 medium)
  • 1 1/2 cups sugar
  • 1/3 cup canola or soybean oil
  • 1 teaspoon vanilla
  • 4 eggs
  • 2 cups Gold Medal™ all-purpose flour
  • 1 1/2 cups ground flaxseed or flaxseed meal
  • 1/2 cup chopped walnuts
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
Instructions:
  • Position the oven rack to the lower level for optimal baking. Preheat the oven to 350°F. Lightly coat only the bottoms of two loaf pans (8 1/2x4 1/2x2 1/2 or 9x5x3 inches) with cooking spray.
  • Combine the rhubarb, pears, sugar, oil, vanilla, and eggs in a large bowl. Gently fold in the remaining ingredients until well combined. Transfer the mixture into pans.
  • Bake for 50 to 60 minutes until a toothpick comes out clean. Let cool for 10 minutes, then gently remove from pans onto a wire rack. Allow to cool completely for about 1 hour before slicing. Store tightly wrapped at room temperature for up to 4 days or refrigerate for up to 10 days.

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