Pear-Rhubarb Quick Bread

Name: Pear-Rhubarb Quick Bread
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 48
Cuisine: Global
Ingredients: 4 teaspoons baking powder; 4 eggs; 710 milliliters Gold all-purpose flour; 1 teaspoon ground cinnamon; 237 milliliters chopped nuts, if desired; 355 milliliters chopped peeled or unpeeled pears (1 1/2 medium); 227 grams 1/2 cups finely chopped rhubarb; 1 teaspoon salt; 355 milliliters sugar; 1 teaspoon vanilla; 118 milliliters vegetable oil

Need a dairy free and vegetarian morn meal? Pear-Rhubarb Quick Bread could be a super recipe to try. This recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 99 calories, 2g of protein, and 4g of fat. This recipe serves 48. From preparation to the plate, this recipe takes about 2 hours and 30 minutes. If you have ground cinnamon, nuts, sugar, and a few other ingredients on hand, you can make it.

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 350F. Grease bottoms only of 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray.

Ingredients you will need

Cooking Spray

Shortening

Equipment you will use

Loaf Pan

Oven

In large bowl, mix rhubarb, pears, sugar, oil, vanilla and eggs. 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 from pans; remove from pans to cooling 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