Pear-Rhubarb Flaxseed Bread

Name: Pear-Rhubarb Flaxseed Bread
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 24
Cuisine: Global
Ingredients: 4 teaspoons baking powder; 79 milliliters canola or soybean oil; 4 eggs; 355 milliliters ground flaxseed or flaxseed meal; 473 milliliters Gold all-purpose flour; 2 teaspoons ground cinnamon; 355 milliliters chopped peeled or unpeeled pears (1 1/2 medium); 227 grams 1/2 cups finely chopped rhubarb (about; 1 teaspoon salt; 355 milliliters sugar; 1 teaspoon vanilla; 118 milliliters chopped walnuts

Pear-Rhubarb Flaxseed Bread might be just the bread you are searching for. This dairy free and vegetarian recipe serves 24. One serving contains 175 calories, 4g of protein, and 7g of fat. A mixture of soybean oil, salt, vanilla, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

Move oven rack to low position so that tops of pans will be in center of oven.

Equipment you will use

Oven

Heat oven to 35

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Oven

Lightly spray bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, with cooking spray.

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Cooking Spray

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Loaf Pan

Mix rhubarb, pears, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients.

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Rhubarb

Vanilla

Pear

Sugar

Egg

Cooking Oil

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Bowl

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.

Ingredients you will need

Wrap