Pear Cardamom Bread (Light)

Name: Pear Cardamom Bread (Light)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 slices
Ingredients: 1 cup all-purpose flour; 3/4 cup whole wheat pastry flour; 1/4 cup sugar; 1/4 cup Splenda granular; 2 teaspoons baking powder; 3/4 teaspoon salt; 1 teaspoon ground cardamom; 1 1/2 cups chopped pears, ripe, unpeeled, cored; 1/2 cup unsweetened applesauce; 1/4 cup milk; 1 egg; 1 egg white; 1/3 cup pecans, finely chopped; 1 tablespoon sugar; 1/4 teaspoon cardamom

Submitted by PaulaG

"This recipe is a lighter version of chia's recipe #77300."

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photo by Annacia

Ready In:: 1hr
Ingredients:: 15
Yields:: 12 slices

ingredients

Bread
1 cup all-purpose flour
³⁄₄ cup whole wheat pastry flour
¹⁄₄ cup sugar
¹⁄₄ cup Splenda granular
2 teaspoons baking powder
³⁄₄ teaspoon salt
1 teaspoon ground cardamom
1 ¹⁄₂ cups chopped pears, ripe, unpeeled, cored
¹⁄₂ cup unsweetened applesauce
¹⁄₄ cup milk
1 egg
1 egg white
¹⁄₃ cup pecans, finely chopped
Topping
1 tablespoon sugar
¹⁄₄ teaspoon cardamom

directions

Preheat oven to 350 degrees; spray a loaf pan with non-stick cooking spray.
Mix all bread ingredients in a large bowl.
Pour into prepared pan; mix topping ingredients and sprinkle on top.
Bake for 45 to 50 minutes or until a toothpick inserted off center comes out clean.
Allow to cool 10 minutes, remove from pan and allow to cool completely for 1 hour.
Enjoy!

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Reviews

What a great flavor match the pears and cardamom are. I used a 9x5 pan as it looked like I had plenty of batter to make a nice loaf in that size. Something went amiss somewhere because it just didn't rise. It was the same size after baking that it was when it went into the oven even though the batter was light and "spongy" of "foamy" looking when it went into the pan. I'd use nothing bigger than an 8x5 next time around. Thats said it was still really yummy, a pleasure to munch, and I appreciate the low far and sugar content a lot :D

Annacia
good lightened version of my recipe. this didn't brown, probably due to the small amount of sugar used. i might add a bit more in the future. gotta love the smell of cardamom cooking.

chia2160

RECIPE SUBMITTED BY

PaulaG

Hixson, Tennessee

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.

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