Low-sugar High-flavor Pear & Oats, Walnut Quick Bread

Low-sugar High-flavor Pear & Oats, Walnut Quick Bread

It’s beautiful and so tasty, too! This seems like a lot of ingredients, but, they’re mostly pantry items that are recommended to keep handy. The pear vinegar is also fantastic to use in salad dressings, so you’ll want to stock that and in the winter, stock pre-cut packaged pears. The sugar on top can be replaced with any sugar you like. I’ve used palm sugar because it tastes like a mix of white and brown sugar, but you can use brown sugar instead, it also adds color and texture along with the oats on top. Consider making extra every time you cook. This bread freezes well. That’s why I make it in 6 mini loaves with a big strip of parchment paper in the baking tins. It comes out easier with the help of parchment paper with 2 inches sticking out above the pan on two long sides to just pull out the loaf. They only take 30 minutes to cook when I make the mini loaves and I find it lasts longer by only making one mini loaf available at a time. Why make 6 mini loaves instead of 8? They come out bigger of coarse! Just cool completely, wrap them up, put them in individual freezer bags and they’ll be there waiting for you to warm them up anytime you want! By the way, add 1/2 cup of granulated sugar, extra, if you want a sweeter loaf instead.

Low-sugar High-Flavor Pear & Oats, Walnut Quick Bread
Prep time
Cook time
Total time
A delicious fall or winter quick bread for breakfasts, snacks, or dessert!
Recipe type: Baked goods
Cuisine: Californian
Serves:: 2 loaves
  • 3 C All-purpose flour
  • 2 t Baking powder
  • 1½ t Ground ginger
  • ½ t Baking soda
  • 1 t Ground cinnamon
  • ½ t Kosher sea salt
  • ½ t Ground Cardamom
  • 1 T Pear vinegar
  • 2 C Milk
  • 4 eggs, lightly beaten
  • ½ C Melted butter, cooled
  • ½ C Granulated sugar
  • ½ C Brown sugar, packed
  • 1 t Pure Vanilla Extract
  • 2 C peeled and chopped pear, or, 1 lb Del Monte Diced Bartlett Pears in water, no sugar added
  • ¾ C Old-fashioned rolled oats, divided
  • ¾ C Walnuts, chopped
  • 3 T Palm sugar, or brown sugar, if desired
  1. Preheat oven to 350 degrees .
  2. Grease the bottom and ½ inch up the sides of two 8x4x2-inch loaf pans; set aside.
  3. In a large bowl, combine flour, baking powder, ground ginger, baking soda, cinnamon, salt and cardamom; making a well in the center, then, set aside.
  4. In a medium bowl, combine vinegar, milk, eggs, butter, granulated sugar, brown sugar and vanilla.
  5. Add to the flour mixture.
  6. Stir until just combined.
  7. Stir in pear, ½ cup of the oats and the nuts.
  8. Divide batter between prepared pans.
  9. Sprinkle with the remaining ¼ cup oats, then the palm sugar.
  10. Bake for 50 to 60 minutes or until a skewer inserted near centers comes out clean.
  11. (If necessary to prevent over-browning, cover bread loosely with foil for the last 15 minutes of baking.)
  12. Cool in pans on a wire rack for 10 minutes.
  13. Remove from pans.
  14. Cool completely.


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