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Cranberry Pear Bread with Blueberries

Course Breakfast, Snack
Cuisine American
Keyword breakfast, muffins
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings 20

Ingredients

  • 2 14 oz cans pears, drained or 2 1/2 cups fresh pears, peeled, cored and chopped (~2 pears)
  • 1 cup granulated sugar Pears add a lot of sweetness, but feel free to add another 1/4 of sugar, if you prefer things sweeter
  • 3 eggs
  • 1 cup vegetable oil or 1/2 cup oil + 1/2 unsweetened applesauce
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1/4 cup ground flaxseed (optional)
  • 1/4 cup wheat germ (optional)
  • 1/4 cup protein powder (optional)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup fresh cranberries, coarsely chopped
  • 1 1/2 cup blueberries fresh or frozen

Instructions

  1. Pre-heat oven to 350 degrees F. Lightly grease (or line with parchment paper) two 8x4 inch loaf pans.

  2. In large mixing bowl, add pears and chop or mash pears into small pieces using a pastry blender or potato masher. If you prefer not to have any pear chunks, you can also puree them using a blender or immersion blender.

  3. Add sugar, vanilla and eggs. Mix well. Add in oil (+ applesauce if using) and stir until combined.

  4. Add rest of dry ingredients: flour, (+ flaxseed, wheat germ, protein power if using), baking power, baking soda, salt, cinnamon and nutmeg. Mix well. Batter will be thick

  5. Fold in cranberries and blueberries until evenly combined, taking care not to burst the blueberries if using fresh ones.

  6. Divide batter evenly into prepared loaf pans, filling about 2/3 to 3/4 full.

  7. Bake for 50-60 minutes, but start checking for doneness at about 50 minutes. Bake until top is nicely browned and inserted toothpick into center of each loaf comes out clean. Place loaf pans on wire rack or stove grate to cool, about 10 minutes.

Recipe Notes

Note: Fresh cranberries are seasonal and you can't easily find them after the holidays.  When they are available, you can buy extra, wash, dry THROUGHLY, and freeze them whole for future use. Cranberries freeze great and can keep for 8-12 months. You can make this bread without cranberries, too. Simply omit them or replace them with dried cranberries soaked in warm water for about 20 mins.