I love quick breads, so when I saw a recipe for fresh pear cake that was essentially a quick bread recipe I was all in =). Because no matter how much you love to cook/bake, sometimes you just aren’t in the mood to spend all day in the kitchen. This recipe is perfect for those days. It’s quick and easy without sacrificing taste. It’s very flavorful and moist – even better the second day. You could even use this recipe for muffins (just adjust the bake time) and with white whole wheat flour, pears, and canola oil it’s really not terrible for you. I feel like pears get somewhat overshadowed by pumpkin and apple this time of year, but don’t forget about them. They’re delicious too! =)  Enjoy!


Fresh Pear Cake
2 cups peeled, cored and chopped pears
1 cup white sugar
1-1/2 cups white whole wheat flour
1/2 tsp salt
3/4 tsp baking soda
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
2 egg whites
1/3 cup canola oil
1/2 cup chopped pecans

1.  Combine the pears and the sugar and let stand for one hour.
2.  Preheat oven to 325 degrees F. Spray a loaf pan with non-stick cooking spray.
3.  Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
4.  Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared pan.
5.  Bake for 1 hour. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.
*adapted from Allrecipes

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Categories: Cakes

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