Pear-Rosemary Bread

pear-rosemary quick bread overhead view

Photo by Sidney Bensimon

Makes 10
Prep 20 m
Bake 45 m

Ingredients

Dry Ingredients

Directions

  1. 1 of 5 Heat oven to 350 degrees . Coat three 5 3/4 x 3 1/4 2-inch disposable aluminum loaf pans with nonstick spray.
  2. 2 of 5 Whisk first 3 ingredients.
  3. 3 of 5 Beat butter and sugar. Beat in eggs, one at a time, then applesauce. Gradually beat in flour mixture until evenly moistened.
  4. 4 of 5 Peel, quarter and core pear. Cut 3/4 of the pear into very small dice; stir into batter and transfer to prepared pans.
  5. 5 of 5 Thinly slice remaining pear; arrange slices over batter. Top each loaf with a small rosemary sprig. Bake 40 to 45 min. Tip: Turn this quick bread into pancakes by thinning the batter with milk and frying.

Dry Ingredients

  1. 1 of 1 Whisk AP flour, baking powder, baking soda and salt.
Nutrition Information for Pear-Rosemary Bread
Servings Per Recipe: 10
Per Serving: 499 mg sodium, 357 kcal cal., 11 g Fat, total, 6 g sat. fat, 61 g carb., 2 g fiber, 30 g sugar, 5 g pro.