Pear Bread
can make as a cake but I make as mini bread loafs
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 5
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
vegetarian
pescatarian
- 1 cup brown sugar
- 1/4 cup sugar
- 3 cups flour
- 1 tsp cinnamon
- 1 cup sugar
- 1 tsp vanilla extract
- 1 cup vegetable oil
- 1/2 tsp salt
- 2 tsp baking soda
- 6 very ripe pears peeled and sliced very thin
- 2 eggs very lightly beaten
- Carbohydrate 179.232428776654 g
- Cholesterol 197.18 mg
- Fat 106.786249374999 g
- Fiber 0.277886658732096 g
- Protein 2.52128200013455 g
- Saturated Fat 49.320962336402 g
- Serving Size 1 1 Serving (388g)
- Sodium 14552.108573468 mg
- Sugar 178.954542117922 g
- Trans Fat 5.57896593384041 g
- Calories 1646 calories
Preheat 325. Combine 1/4 cup sugar and cinnamon in small bowl. Butter 5 mini bread loaf pans. Dust with cinnamon sugar mixture. Mix sliced pears with white and brown sugars in a bowl and let sit for one hour. After sitting, mash mixture. By hand stir flour, salt and baking soda in large bowl until just blended. Add pear mixture to dry ingredients and add oil, vanilla and eggs. Mix by hand. Fill bread loaves 3/4 full with batter. Bake at 325 degrees F (175 degrees C) for 35-40 minutes.
