Pumpkin Pear Bread Food

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FRESH PEAR BREAD



Fresh Pear Bread image

This bread is moist and delicious!

Provided by coolbeans

Categories     Bread     Quick Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 13

2 pears - peeled, cored and shredded
1 pear - peeled, cored and mashed
1 egg, lightly beaten
1 egg white, lightly beaten
2 tablespoons water
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup instant vanilla pudding mix
1 ½ teaspoons cinnamon
½ teaspoon baking soda
¼ teaspoon salt
⅛ teaspoon baking powder

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
  • In a bowl, mix the shredded pears, mashed pear, egg, egg white, water, and vanilla. In a separate bowl, mix the flour, sugar, pudding mix, cinnamon, baking soda, salt, and baking powder. Stir the pear mixture into the flour mixture just until moistened. Transfer to the prepared loaf pan.
  • Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 171.7 calories, Carbohydrate 39.7 g, Cholesterol 15.5 mg, Fat 0.6 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 184.5 mg, Sugar 24.4 g

THE BEST PUMPKIN BREAD



The Best Pumpkin Bread image

This pumpkin bread is perfectly moist, not-too-sweet and couldn't be easier. It's perfect for toasting and slathering with butter or cream cheese, and maybe a drizzle of honey or maple syrup.

Provided by Food Network Kitchen

Time 1h20m

Yield 2 loaves

Number Of Ingredients 14

Unsalted butter, for the pans
3 1/2 cups all-purpose flour, plus more for the pan (see Cook's Note)
3 cups sugar
1 cup vegetable oil
4 large eggs, lightly beaten
One 15-ounce can pure pumpkin puree
2 teaspoons fine salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup water

Steps:

  • Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
  • Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
  • Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
  • Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

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