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 Medal® 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 is a dairy free and vegetarian bread. One serving contains 175 calories, 4g of protein, and 7g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 24. A mixture of ground cinnamon, pears, flaxseed meal, and a handful of other ingredients are all it takes to make this recipe so delicious. 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 350°. Lightly spray bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Loaf Pan

Oven

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

Ingredients you will need

Rhubarb

Vanilla

Pear

Sugar

Egg

Cooking Oil

Equipment you will use

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