Pear Currant Bread

Makes 1 Loaf, 10 Servings


  • 1 can (15 ounces) Bartlett pear halves or slices, in syrup
  • 1 egg lightly beaten
  • 1 teaspoon grated lemon peel
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup currants

    Drain pears, reserving all liquid. Dice pears and add enough reserved pear liquid to make 1-1/2 cups total. Mix in egg and lemon peel; set aside. In medium bowl, cream butter and sugar until light and fluffy. Stir in flour, baking powder, ginger and salt; mix until crumbly. Stir in wet ingredients just until moistened. Stir in currants. Spoon batter into greased and floured 9 x 5-inch loaf pan. Bake at 350°F, 70 to 75 minutes, or until golden brown and toothpick inserted in center comes out clean. Remove from oven and cool before slicing.

    NUTRITION (Per Serving, 1 Muffin)
    Calories: 303
    Protein: 4g
    Carbohydrate: 51g
    Fiber: 2g
    Fat: 10g
    Cholesterol: 46mg
    Sodium: 405mg