Pumpkin Pear Bread

This was Pumpkin Pear Bread - autumn treats!

Inspired by a recipe from Vegetarian Times October 2012, I couldn't help but buy a can of pumpkin and a can of pear to make mine. I changed the recipe here and there, and loved what came out from the oven at last!

Who could ignore tender pumpkin bread with lovely cinnamon scent and chunky juicy pears in each cut? I minimized the sweetness to appreciate natural sweetness from pumpkin and pear, and especially to enjoy a couple of slices for breakfast.

Pumpkin Pear Bread
MAKE 1 loaf

1 cup all-purpose flour
1 cup cake flour
1 tbs baking powder
1/2 tsp baking soda
2 tsp cinnamon
a pinch grounded clove
a pinch grounded ginger
a pinch salt
1 egg
4 tbs vegetable oil
2 tbs heavy cream
1/2 low-fat yoghurt
1/4 cup Splenda
2 tbs honey
1 cup canned pumpkin puree
2 tsp vanilla extra
1 tbs Grand Marnier
1 can (15 oz) pears, drained and cubed

1. In a bowl, whisk flour, baking powder/soda, spices, salt.
2. In a different bowl, whisk egg, oil, cream, yoghurt, Splenda, honey, pumpkin, vanilla, Grand Marnier.
3. Shift flour mixture into egg mixture, combine gently, fold in pears.
4. Spread batter in lightly oiled loaf pan. Bake 350 F, for about 45 min.