Pear Tea Bread
This delicious bread has a wonderful pear and lemon aroma and flavor. Serve it for a quick breakfast or part of a holiday breakfast buffet.
INGREDIENTS | YIELDS 1 Loaf; serves 12
- 1 (16-ounce) can pear halves
- 2½ cups flour
- ½ cup sugar
- ¼ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon cardamom
- ⅓ cup vegetable oil
- 1 egg
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- ½ cup powdered sugar
Preheat oven to 350°F. Spray a 9″ × 5″ loaf pan with nonstick baking spray containing flour and set aside.
Drain pears, discarding liquid. In blender or food processor, blend or process pears until smooth. Measure out 1 cup of puree. Reserve remaining puree for another use.
In a large bowl, combine flour, sugar, brown sugar, baking powder, baking soda, salt, and cardamom. In a small bowl, combine puréed pear mixture, oil, egg, and lemon zest.
Combine the two mixtures, stirring until just mixed. Pour into prepared loaf pan. Bake for 50 to 60 minutes or until loaf is golden brown and firm.
While the bread is baking, combine lemon juice and powdered sugar in small bowl and spoon over hot bread. Remove bread from pan and cool completely on wire rack.
Calories: 257.68
Fat: 6.68 grams
Saturated Fat: 1.19 grams
Cholesterol: 17.63 mg
Sodium: 106.98 mg
Fat Substitutes
Puréed fruit has long been used as a fat substitute. Puréed pears or applesauce are used in light breads and baked goods, while puréed prunes or raisins are a good choice in chocolate products. They add moisture and bolster the structure of the product, as well as preventing drying of the finished baked good.
