Recipe by Annacia
Try this with Darjeeling tea! or any tea...or coffee.......or just butter!
Top Review by Lalaloula
Both my sis and me loved this bread! It is moist, soft and has a wonderful, wonderful flavour! The ginger and pear go so great with the vanilla. Mmm!
I didnt have any trouble with the batter being too dry, even though my pears werent that juicy.
Due to time constraints I decided to bake the batter in muffin tins, which worked out really well. I got 8 muffins from the recipe and they baked through in 25 minutes.
I reduced the ginger a tad and also the sugar quite considerably (to 1/4 c splenda in total) and that was perfect for us.
THANK YOU SO MUCH for sharing this recipe with us, Annacia! Well make it again.
Made and reviewed for the Spain/Portugal Tag Game and 1-2-3-Hit Wonders April 2011.
- 2 cups unbleached flour
- 1 cup Splenda sugar substitute
- 1⁄2 teaspoon ground ginger (more if you like a strong ginger)
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 cup margarine
- 1⁄2 egg white
- 1 1⁄2 teaspoons vanilla extract
- 1⁄2 lemon, zest of
- 1⁄3 cup skim milk
- 1 1⁄2 cups pears (sliced, peeled, and then diced)
Directions See How It's Made
- Pre-heat oven to 350 degrees F.
- Spray a 9x5" bread pan with PAM
- Sift flour, Splenda, baking powder, baking soda, salt, and ground ginger together in a bowl and set aside.
- Melt margarine.
- Add in lemon zest and egg whites.
- Add the liquids, milk las, the dry ingredients.
- Mix in until flour starts to disappear.
- Fold the diced pears into the batter and then scrape the batter in to bread pan.
- Cook for 50-60 minutes but check the bread sooner as Splenda items tend to bake faster.