Raspberrypearpecan Bread Recipes

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RASPBERRY/PEAR/PECAN BREAD



Raspberry/Pear/Pecan Bread image

Yummy way to use fresh summer fruit. Can be glazed if sweeter bread is desired.

Provided by Cindy Bonner

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 2h5m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 ¼ cups raspberries
2 cups chopped pears
½ cup brown sugar
¼ cup oil
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
  • Mix flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Place raspberries in a separate bowl. Spoon 2 tablespoons flour mixture over raspberries and toss until coated.
  • Combine pears, brown sugar, oil, eggs, and vanilla extract in a separate bowl. Stir flour mixture into pear mixture until batter is just combined. Gently fold raspberries and pecans into batter. Pour batter into prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 1/2 hours. Cool in pan for 20 minutes before removing loaf to cool completely on a wire rack.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 12.8 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 245.6 mg, Sugar 12.8 g

RASPBERRY PEAR PECAN QUICK BREAD



Raspberry Pear Pecan Quick Bread image

This quick bread recipe is loaded with pears, pecans, and raspberries.

Provided by Holly Baker

Categories     Bread

Time 1h15m

Number Of Ingredients 12

1 cup all-pupose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 package (6 ounces or 1 1/3 cups) Raspberries
2 pears, peeled, cored and grated (2 cups)
1/2 cup packed brown sugar
2 large eggs, lightly beaten
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Please click through to Driscoll's site for the full recipe instructions.

Nutrition Facts : Calories 176 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 slice, Sodium 177 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

RASPBERRY/PEAR/PECAN BREAD



Raspberry/Pear/Pecan Bread image

Yummy way to use fresh summer fruit. Can be glazed if sweeter bread is desired.

Provided by Cindy Bonner

Categories     Breakfast Bread

Time 2h5m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 ¼ cups raspberries
2 cups chopped pears
½ cup brown sugar
¼ cup oil
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
  • Mix flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Place raspberries in a separate bowl. Spoon 2 tablespoons flour mixture over raspberries and toss until coated.
  • Combine pears, brown sugar, oil, eggs, and vanilla extract in a separate bowl. Stir flour mixture into pear mixture until batter is just combined. Gently fold raspberries and pecans into batter. Pour batter into prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 1/2 hours. Cool in pan for 20 minutes before removing loaf to cool completely on a wire rack.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 12.8 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 245.6 mg, Sugar 12.8 g

RASPBERRY/PEAR/PECAN BREAD



Raspberry/Pear/Pecan Bread image

Yummy way to use fresh summer fruit. Can be glazed if sweeter bread is desired.

Provided by Cindy Bonner

Categories     Breakfast Bread

Time 2h5m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 ¼ cups raspberries
2 cups chopped pears
½ cup brown sugar
¼ cup oil
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
  • Mix flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Place raspberries in a separate bowl. Spoon 2 tablespoons flour mixture over raspberries and toss until coated.
  • Combine pears, brown sugar, oil, eggs, and vanilla extract in a separate bowl. Stir flour mixture into pear mixture until batter is just combined. Gently fold raspberries and pecans into batter. Pour batter into prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 1/2 hours. Cool in pan for 20 minutes before removing loaf to cool completely on a wire rack.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 12.8 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 245.6 mg, Sugar 12.8 g

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