Spiced Pear and Raspberry Loaf
Source: Spice it up! Holiday 2012
Ingredients
Adjust Servings:
| 1 cup all-purpose flour | |
| 1/2 teaspoon ground ginger | |
| 1/2 teaspoon ground nutmeg | |
| 1 teaspoon ground cinnamon | |
| 1 teaspoon baking soda | |
| 1/4 teaspoon baking powder | |
| 1 teaspoon lemon zest | |
| 2 eggs | |
| 1/2 cup white sugar (to lower the carbohydrate contents you can use a sugar substitute such as Splenda) | |
| 1/3 cup vegetable oil | |
| 1 teaspoon vanilla | |
| 2 pears peeled and grated | |
| 1 cup raspberries |
Nutrient Analysis | |||||||||||||||||||
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PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 166Kcal | ||||||||||||||||||
| Protein | 2.6g | ||||||||||||||||||
| Carbohydrates | 23g | ||||||||||||||||||
| Fibre | 2g | ||||||||||||||||||
| Total Fat | 7g | ||||||||||||||||||
| Saturated Fat | 0.8g | ||||||||||||||||||
| Cholesterol | 32mg | ||||||||||||||||||
| Sodium | 125mg | ||||||||||||||||||
| Potassium | 74mg | ||||||||||||||||||
| Phosphorus | 32mg | ||||||||||||||||||
Tip: After cooling you can cut the loaf in slices, wrap slices in portions and freeze them for later use.
Spiced Pear and Raspberry Loaf:
Downloadable/printer-friendly version
Ingredients
-
1 cup all-purpose flour
-
1/2 teaspoon ground ginger
-
1/2 teaspoon ground nutmeg
-
1 teaspoon ground cinnamon
-
1 teaspoon baking soda
-
1/4 teaspoon baking powder
-
1 teaspoon lemon zest
-
2 eggs
-
1/2 cup white sugar (to lower the carbohydrate contents you can use a sugar substitute such as Splenda)
-
1/3 cup vegetable oil
-
1 teaspoon vanilla
-
2 pears peeled and grated
-
1 cup raspberries
Preparation
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1
Done
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Preheat oven to 350° F (conventional oven). |
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2
Done
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Sift together dry ingredients: flour, spices, baking soda, baking powder, and add the lemon zest. |
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3
Done
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In a separate bowl, prepare egg mixture: whisk together eggs, sugar, oil, and vanilla. |
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4
Done
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Add dry ingredients to egg mixture and mix them together with a spoon. |
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5
Done
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Fold in the fruits. |
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6
Done
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Bake in a non-stick loaf pan for approximately 45 minutes or until loaf springs back when touched. |
