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Pear Bran Bread

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Pear Bran Bread

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Pear Bran Bread Recipe Pear Bran Bread Recipe

This tasty fast bread, with its extraordinarily low fats and sodium contents, absence of ldl cholesterol, and hefty dose of fiber, is made with whole-wheat flour for extra goodness. But do not be cast off by means of its “good-for-you” components; this bread is each bit as tasty as its two shut family members, zucchini and banana bread, however significantly better nutritionally. And at most effective about 110 energy a 1/2-inch slice, it is nice in your vitamin, too.

At a look

Prep
Bake
Total
Yield
10″ x five” loaf or nine” x five” loaf

Ingredients

  • 1/four cup molasses
  • 1/four cup honey
  • 1 huge egg white
  • 1 cup buttermilk
  • 2 tablespoons vegetable oil, equivalent to canola
  • 1 three/four cups King Arthur Premium 100% Whole Wheat Flour
  • 1/2 cup wheat bran
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups finely chopped recent laborious pears
  • 1/2 cup chopped walnuts

  • three oz molasses
  • three oz honey
  • 1 huge egg white
  • eight oz buttermilk
  • 7/eight ounce vegetable oil, equivalent to canola
  • 7 oz King Arthur Premium 100% Whole Wheat Flour
  • 1 1/eight oz wheat bran
  • three 1/2 oz brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 11 1/2 oz finely chopped recent laborious pears
  • 2 oz chopped walnuts

  • 85g molasses
  • 85g honey
  • 1 huge egg white
  • 227g buttermilk
  • 25g vegetable oil, equivalent to canola
  • 198g King Arthur Premium 100% Whole Wheat Flour
  • 32g wheat bran
  • 99g brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 326g finely chopped recent laborious pears
  • 57g chopped walnuts

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 10″ x five” or nine” x five” pan.
  2. Mix in combination molasses, honey, egg white, buttermilk and oil.
  3. Mix flour, bran, sugar, baking soda and salt; upload unexpectedly to rainy combination.
  4. Stir in chopped pears and walnuts.
  5. Scoop into pan, and position within the oven.
  6. Bake at 350°F for 60 to 70 mins, till bread checks finished (cake tester inserted in center of loaf comes out blank).
  7. Cool, then wrap and retailer at room temperature for four days, or freeze for as much as three months.
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