Total Time
40mins
Prep 15 mins
Cook 25 mins

I used raspberry flavored dried cranberries in this recipe. I make tea breads in an oversized muffin tin. The twelve muffins equal 2 loaves of tea bread. Of course the baking time for loaves would be longer than for the oversized muffins. Individually wrapped, they freeze well.

Directions

  1. Wisk together flour, baking soda, salt and cardamom. Set aside.
  2. Beat together Splenda, sugar and oil.
  3. Add eggs one at a time.
  4. Add dry ingredients slowly, scraping down bowl.
  5. Add vanilla.
  6. Fold in pears, cranberries and pecans.
  7. Spray oversized muffin tin with Pam.
  8. Spoon mounded 1/3-cup measuring cupfuls into each of 12 wells.
  9. Bake 375 for 25 minutes.