“I used raspberry flavored dried cranberries in this recipe. I make tea breads in an oversized muffin tin. The twelve muffins equal 2 loaves of tea bread. Of course the baking time for loaves would be longer than for the oversized muffins. Individually wrapped, they freeze well.”
READY IN:
40mins
SERVES:
12
YIELD:
12 individual tea breads
UNITS:
US

Ingredients Nutrition

Directions

  1. Wisk together flour, baking soda, salt and cardamom. Set aside.
  2. Beat together Splenda, sugar and oil.
  3. Add eggs one at a time.
  4. Add dry ingredients slowly, scraping down bowl.
  5. Add vanilla.
  6. Fold in pears, cranberries and pecans.
  7. Spray oversized muffin tin with Pam.
  8. Spoon mounded 1/3-cup measuring cupfuls into each of 12 wells.
  9. Bake 375 for 25 minutes.

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