Two small loaves of raspberry pear pecan bread
  • Prep Time:
    15 minutes
  • Cook Time:
    1 hour 15 minutes
  • Serves:
    12 servings
  • Perfect For:

Description

Grated pears add sweet flavor and tenderness to this easy-to-make raspberry pear quick bread. This quick bread recipe uses a blend of whole wheat and all-purpose flour, giving the bread a dense texture highlighted with bright raspberries and chopped pecans.

  • 1 Cup all-pupose flour
  • 1 Cup whole wheat flour
  • 2 Teaspoons baking powder
  • 1/2 Tsp. baking soda
  • 1/2 Tsp. salt
  • 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
  • 1/2 Cup packed brown sugar
  • 1/4 Cup vegetable oil
  • 1 Tsp. vanilla extract
  • 1 Cup chopped pecans
  • 2 pears, peeled, cored, and grated (2 cups)
  • 2 large eggs, lightly beaten
  1. Preheat oven to 350°F. Lightly grease a 9 x 5-inch loaf pan.
  2. Mix all-purpose flour, whole wheat flour, baking powder and salt in a medium bowl. Remove 2 tablespoons mixture and toss with raspberries in a separate bowl. Stir together pear, brown sugar, eggs, oil and vanilla in a separate large bowl. Add flour mixture to pear mixture, mixing just until combined. Gently fold in raspberries and pecans until evenly blended. Pour batter into prepared loaf pan.
  3. Bake about 1 hour 15 minutes, or until browned and a toothpick inserted in center comes out clean. Cool in pan 20 minutes. Remove from pan and cool completely on a wire rack before slicing.
Calories 243.94
Total Fat 12.28 g
Saturated Fat 1.69 g
Cholesterol 35.83 mg
Sodium 362.53 mg
Total Carbohydrates 31.96 g
Dietary Fiber 3.29 g
Protein 4.47 g