Source: dLife

Quick bread with pears, prunes or apricots, and oat bran.

Servings

15 oz Pears, canned, with juice, halves , drain and reserve
0.25 cup canola oil
6 tbsp liquid egg substitute , or 2 eggs lighltly beaten
1 tsp vanilla extract
1.33 cup Flour, pastry, whole wheat, stone ground
0.67 cup oat bran
0.67 cup Bran, wheat
0.33 cup sugar
1 tbsp low sodium baking powder
0.5 tsp ground cinnamon
0.12 tsp salt
0.67 cup pitted dried prunes , chopped (or dried apricots, chopped)
0.33 cup chopped walnuts , chopped

1 Preheat the oven to 350 Fahrenheit.
2 Drain the pears, making sure to reserve the juice.
3 Place the pears and half the juice into a blender and blend until smooth.
4 Put the pears in a 2-cup measuring cup and add enough of the remaining juice to bring the volume to 1 1/3 cups.
5 Mix in the oil, egg substitute or eggs, and vanilla extract. Set aside.
6 Mix the flour, oat bran, wheat bran, sugar, baking powder, cinnamon, and salt in a large bowl.
7 Add the pear mixture to the flour mixture, stirring well. Fold in the prunes or apricots and, if desired, the nuts.
8 Coat the bottoms and sides of an 8x4-inch pan with nonstick cooking spray.
9 Spread the batter in the pan and bake for 45 minutes until a toothpick inserted into the center of the loaf comes out clean.
10 Let the bread sit for 15 minutes before turning upside-down onto a wire rack. Then, turn right side up and cool to room temperature before slicing.

Make sure not to overbake - remove bread from oven just as toothpick begins coming out clean.