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Pear-Rhubarb Quick Bread
Pear-Rhubarb Quick Bread
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Prep Time:
20 minutes
Total Time:
2 hours 30 minutes
Try this easy and flavorful alternative to banana bread for a refreshing change.
Ingredients:
  • 1 1/2 cups finely chopped rhubarb (1/2 lb)
  • 1 1/2 cups chopped peeled or unpeeled pears (1 1/2 medium)
  • 1 1/2 cups sugar
  • 3 cups Gold Medal™ all-purpose flour
  • 1 cup chopped nuts, if desired
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
Instructions:
  • Position the oven rack on the low level to ensure the pans will bake evenly. Preheat the oven to 350°F. Lightly grease only the bottoms of two loaf pans (8x4- or 9x5-inch) with shortening or cooking spray.
  • Combine rhubarb, pears, sugar, oil, vanilla, and eggs in a large bowl. Mix in the rest of the ingredients and transfer the mixture into pans.
  • Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then gently remove the loaves from the pans onto a rack. Allow the loaves to cool completely for about 1 hour before slicing. Store wrapped at room temperature for up to 4 days or refrigerate for up to 10 days.

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