Raspberry Pear Pecan Quick Bread

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Ingredients:

  • 1 cup all-pupose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 package (6 ounces or 1 1/3 cups) Driscoll’s Raspberries
  • 2 pears, peeled, cored and grated (2 cups)
  • 1/2 cup packed brown sugar
  • 2 large eggs, lightly beaten
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Directions:

  1. Preheat oven to 350°F.
  2. Lightly grease a 9 x 5-inch loaf pan.
  3. Mix all-purpose flour, whole wheat flour, baking powder and salt in a medium bowl.
  4. Remove 2 tablespoons mixture and toss with raspberries in a separate bowl.
  5. Stir together pear, brown sugar, eggs, oil and vanilla in a separate large bowl.
  6. Add flour mixture to pear mixture, mixing just until combined.
  7. Gently fold in raspberries and pecans until evenly blended.
  8. Pour batter into prepared loaf pan.
  9. Bake about 1 hour 15 minutes, or until browned and a toothpick inserted in center comes out clean. Cool in pan 20 minutes.
  10. Remove from pan and cool completely on a wire rack before slicing.

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