PEAR-RHUBARB QUICK BREAD
Take a break from banana bread and savor a quick-to-make, sweet-and-sassy cousin.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 48
Number Of Ingredients 11
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray.
- In large bowl, mix rhubarb, pears, sugar, oil, vanilla and eggs. Stir in remaining ingredients. Pour into pans.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool completely before slicing, about 1 hour. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 90 mg, Sugar 7 g, TransFat 0 g
PEAR-RHUBARB FLAXSEED BREAD
Betty Crocker's Heart Healthy Cookbook shares a recipe! Take a break from regular bread with this quick-to-make, fruity bread, featuring pears, rhubarb and walnuts.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h20m
Yield 24
Number Of Ingredients 12
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°. Lightly spray bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, with cooking spray.
- Mix rhubarb, pears, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves; remove from pans to wire rack. Cool completely before slicing, about 1 hour. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.
Nutrition Facts : Calories 190, Carbohydrate 25 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 14 g, TransFat 0 g
RHUBARB BREAD I
Rhubarb is one of the wonderful gifts of spring. This bread will turn it into a delicious treat for the whole family.
Provided by LAFLINT
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 55m
Yield 20
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
- In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
- In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
- Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 25.9 g, Cholesterol 11.8 mg, Fat 10.5 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 196.1 mg, Sugar 13.2 g
RHUBARB & PEAR CRUMBLE
This has a lovely crunchy topping that tastes like flapjack, perfect comfort food
Provided by Barney Desmazery
Categories Dessert, Dinner, Supper, Treat
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. For the topping, tip all the ingredients together and rub with your fingers until you have a rough pastry, then set aside in the fridge.
- Peel the pears and chop into large chunks, then chop the rhubarb into finger-length batons. Tip into a large ovenproof dish and toss with the sugar and orange zest and juice. Crumble over the topping and bake for 40 mins until golden and bubbling at the sides. Leave to cool for 5 mins before spooning into bowls and serving with custard or ice cream.
Nutrition Facts : Calories 591 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 54 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.69 milligram of sodium
PEAR BREAD I
This bread is great lightly toasted for breakfast or anytime!
Provided by ANGIEGAIL
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 20
Number Of Ingredients 11
Steps:
- In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl.
- In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans.
- Bake in a preheated 325 degree F (165 degrees C) oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 38 g, Cholesterol 27.9 mg, Fat 13.1 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 1.7 g, Sodium 196.4 mg, Sugar 22 g
FRESH PEAR BREAD
When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.-Linda Patrick, Houston, Texas
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each)
Number Of Ingredients 12
Steps:
- In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 168 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB BREAD
This is quite a good bread - our family really enjoys it! It's also very quick and easy to prepare, once you have the rhubarb diced. -Grace Capen, Sacramento, California
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a bowl, combine the sugar and oil; blend in egg, vanilla and milk. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to 2 well-greased 8x4-in. loaf pans. , Bake at 350° until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 129 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 109mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
YOGURT, BANANA, AND PEAR MUFFINS
Easy, healthy muffins the kids love for snack and for us they are tasty, low fat, and the ground flax seeds make them fiber rich! What else can you ask for!
Provided by Danielle
Categories Whole Wheat Muffins
Time 35m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with paper liners.
- Sift all-purpose flour, whole wheat flour, ground flax seeds, baking soda, baking powder, and salt together in a large bowl.
- Combine bananas, white sugar, brown sugar, and margarine in a separate bowl; beat with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in vanilla extract. Beat in vanilla yogurt gradually. Beat in flour mixture until well blended. Fold pear into the batter.
- Fill muffin cups 1/3 of the way with batter.
- Bake in the preheated oven until tops are browned and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Transfer to a cooling rack to cool.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 25.6 g, Cholesterol 23.8 mg, Fat 5.2 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 146.3 mg, Sugar 16.2 g
PEAR, RHUBARB AND STRAWBERRY STRUDEL - SO EASY!
This elegant looking dessert, is perfect for when you get unexpected company. We love puff pastry, it is quick and easy to use, tastes amazing and is very easy to play with. This recipe is a play on strawberry rhubarb pie and is certainly company worthy. We hope that you will enjoy this delicious treat with ice cream, whipped cream or drizzled with creme anglaise or clotted cream.
Provided by Baby Kato
Categories Dessert
Time 50m
Yield 1 strudel, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Use parchment paper on cookie sheet.
- Start to prepare your fruit.
- Peel, core and slice your pears.
- Wash your berries and cut in halve.
- Wash and slice your rhubarb, very thin.
- Saute pears and rhubarb in butter for 1 - 2 minutes.
- Remove from heat to cool.
- Add lime zest, sugar and cinnamon, mix gently.
- Now add the fresh strawberries gently into the mix.
- Roll out the pastry to make 12 x 10" rectangle, on a floured surface.
- If necessary, drain the cooled fruit.
- Place the fruit in the middle of the pastry, horizontally, starting within ½ inch of the top and bottom edges.
- Brush the melted butter on the edges of the pastry and fold over fruit.
- Place seam side down on prepared cookie sheet.
- Slash the top of the strudel every 2 inches.
- Brush the strudel with the remaining melted butter and sprinkle on vanilla sugar.
- Bake in a 425 degree oven for 30 - 35 minutes, until puffed and golden brown.
- Allow to cool to room temperature and sprinkle with powdered sugar before cutting.
- Serve plain or with ice cream, whipped cream, Crème Anglais or fresh clotted cream.
Nutrition Facts : Calories 500.2, Fat 28, SaturatedFat 8.7, Cholesterol 11.4, Sodium 185.6, Carbohydrate 60, Fiber 5.9, Sugar 23.9, Protein 5.4
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