From Kitchen to Table: Guest Recipe from King Arthur Flour – Pear Bran Bread

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Today is the third week of From Kitchen to Table! I can hardly believe it. I hope you are still enjoying the reviews, recipes and fun! Our friends from King Arthur Flour are back with another great guest recipe; this time for Pear Bran Bread

I came home from my little escape to Atlanta to several boxes of pears and apples thanks to the picking efforts of my hubby. I figured that since I had all of these ripe fruits I shouldn’t just can all of them. I should take advantage of some of them and use them in some tasty recipes. I used the apples in the Harvest Apple Challah that you saw before from King Arthur so I went back to their recipes page and searched “pear.” This easy bran bread was my winner.

Pear Bran Bread

This tasty quick bread, with its extremely low fat and sodium contents, absence of cholesterol, and healthy dose of fiber, is made with whole-wheat flour for added goodness. But don’t be put off by its “good-for-you” ingredients; this bread is every bit as tasty as its two close relations, zucchini and banana bread, but much better nutritionally. And at only about 110 calories a 1/2-inch slice, it’s good for your diet, too.

1/4 cup molasses
1/4 cup honey
1 egg white
1 cup buttermilk
2 tablespoons vegetable oil, such as canola
1 3/4 cups King Arthur Traditional Whole Wheat Flour (I used White Whole Wheat Flour)
1/2 cup wheat bran (I did not have wheat bran so I used oat bran and it came out just fine)
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups finely chopped fresh hard pears
1/2 cup chopped walnuts

Mix together molasses, honey, egg white, buttermilk and oil. Mix flour, bran, sugar, baking soda and salt; add all at once to wet mixture. Stir in chopped pears and walnuts.

Pour into a 10 x 5-inch or 9 x 5-inch lightly greased baking pan, and bake at 350°F for 60 to 70 minutes, until bread tests done (cake tester inserted in middle of loaf comes out clean). Makes 1 large loaf. (I added a sprinkling of sugar in the raw over the batter before I baked it.)

This was a delicious, dense and moist loaf. I know I will be making it again. I would like to thank the King for sharing his recipe with us today. Remember, that there is a cookbook’s worth of recipes available on the King Arthur site. Just click “recipes” and you will be taken to the bounty. You can search for an ingredient or for what you want to bake and you will be rewarded!

Disclosure:  I received no compensation for this post in money or product.

Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.

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