Enjoy a slice of this Gingered-Pear and Cranberry Bread. Nothing beats the taste of homemade cranberry bread, especially when pears are involved!
What You Need
Original recipe yields 12 servings
1 cup all-purpose flour
1/2 cup whole wheat flour
1-1/2 tsp. CALUMET Baking Powder
1 tsp. ground ginger
1/2 tsp. baking soda
3 pear s, peeled, chopped (about 2 cups)
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup butter, melted
1 egg, beaten
1 cup fresh cranberries
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Let's Make It
Heat oven to 350°F.
Combine flours, baking powder, ginger and baking soda in medium bowl. Toss pears with sugars and butter in large bowl. Add egg; mix lightly. Add flour mixture; stir just until moistened. (Batter will be thick.) Gently stir in cranberries.
Pour into greased and floured 8x4-inch loaf pan.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool bread in pan 10 min. Remove to wire rack; cool completely.
Prepare using frozen cranberries. No need to thaw before adding to batter.
If your family isn't quite ready to make the step to whole wheat flour, try using white whole wheat flour instead.
Add 1/2 cup chopped PLANTERS Walnuts or Pecans to prepared batter along with the cranberries.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.