PUMPKIN PEAR BREAD
481.2
Ingredients:
- 150g pumpkin puree
- 70g Ripe Pear, peeled and mashed
- 1 teaspoon butter (7g)
- 2 whole eggs
- 50g all-purpose flour
- 1 tablespoon sugar-free syrup
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon ginger powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- Salt to taste
Instructions:
- Preheat the oven to 350 degrees.
- Cream the butter and sugar syrup with a standing or handheld mixer.
- Add the pumpkin and pear purees.
- Beat in the eggs one at a time.
- In a separate bowl sift the flour and remaining ingredients.
- Add the flour mixture to the pumpkin mixture a little at a time until combined. Do not over mix or beat the mixture.
- Place in 6-inch individual greased loaf pans or in one 9×5 inch greased loaf pan.
- Bake for 20 minutes for small loaf pans or 35 minutes for a single loaf.
- Cool for 10 minutes and then run a knife around the loaf pan to help release it onto a cooling rack.
- Cool and serve.
Nutrition Facts:
- Calories: 481.2 Cal
- Protein: 19.4g
- Carbs: 63.7g
- Fat: 15.7g
