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I tweaked this from Pillsbury Holiday booklet 1982 to lower carb it. It is delicous!
Carbquik Toasted Coconut Pear Bread
Bake a day or two ahead to better blend these subtle flavors.
1 1/4 cups unsweetened coconut
1 c. granulated Splenda
1 ˝ c. mashed, cooked pears
1 tsp. Vanilla extract
1 large egg
2 ˝ c. Carbquik
2 ˝ tsp. Baking powder
1/4 tsp. Salt
˝ c. chopped pecans
Heat oven to 325*F.
How To Prepare:
I cooked 3 large pears in sf vanilla syrup on the stove until soft as the origional recipe used canned pears, cooled them then put through my blender (you could mash with a fork). Measure out 1 1/2 cups.
Toast coconut for 5-7 minutes, stirring once. Grease bottom only of 9x5 or 8x4 inch loaf pan. In large bowl, beat Splenda, pears, vanilla and egg until well mixed. Lightly spoon carbquik into measuring cup; level off. Add carbquick, baking powder and salt. By hand, stir until dry ingredients are moistened. Stir in coconut and nuts. Pour into prepared pan. Bake for 55 to 70 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; loosen edges. Remove from pan. Cool completely.
I found the batter was a bit dry to mix so added 1/4 c. water to help it along. Next time I will use 1/4 c. sour cream instead to try to give it a \"lasting\" moistness. You could use oil if you prefered. I\'m also thinking I might use a 1/4 tsp. of cinnamon because I love the cinnamon and pear flavor. 325*F. and 55 minutes was perfect baking temp and time for my oven.