Name: Pear-Rosemary Bread
Prep time: 20 min
Yield: 10
Ingredients: 1 batch Dry Ingredients (recipe below); 1 1/2 tablespoons finely chopped fresh rosemary, plus 3 small sprigs; 1/4 teaspoon ground cinnamon; 1 stick unsalted butter, at room temp; 1 1/4 cups packed light brown sugar; 2 large eggs; 3/4 cup unsweetened applesauce; 1 pear; 3 cups AP flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt

1 batch Dry Ingredients (recipe below)
1 1/2 tablespoons finely chopped fresh rosemary, plus 3 small sprigs
1/4 teaspoon ground cinnamon
1 stick unsalted butter, at room temp
1 1/4 cups packed light brown sugar
2 large eggs
3/4 cup unsweetened applesauce
1 pear

Directions

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 of 5 Whisk first 3 ingredients.
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 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 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 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.