This is based on my mother’s zucchini bread recipe. It is a very moist bread.
Toss chopped pears with sugar, ginger, and cloves in a large bowl. Set aside and let the sugar dissolve in the pear juices.
Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan.
Stir vegetable oil, vanilla extract, and eggs into the pears. In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the flour mixture to the pear mixture and stir gently just to combine. Pour the batter into the prepared loaf pan.
Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.
Per Serving: 216 calories; protein 3.1g; carbohydrates 27.9g; fat 10.4g; cholesterol 40.9mg; sodium 330.1mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.