Almost Perfect Pear Bread

2 c All-purpose flour; unbleache

1 ts Baking powder

1 ts Baking soda

1 ts Ground cinnamon

1/2 ts Ground cloves

1/4 ts Salt

1 lg Egg

2 lg Egg whites

1/2 c Brown sugar; packed

2 tb Vegetable oil

1/4 c Honey

3 tb Unsweetened applesauce

1 ts Lemon rind; grated

1 c Pears; unpeeled; chopped

3/4 c Raisins

Recipe by: The New Dr. Cookie Cookbook Preheat oven to 350 degrees; coat a 9 x 5-inch loaf pan with nonstick cooking spray. Whisk the flour with

the baking powder, baking soda, cinnamon, cloves and salt; set aside. Beat the egg, egg whites, brown sugar and oil with an electric mixer on medium speed until smooth. Add the honey, applesauce and lemon rind and beat again. If the pears are not juicy, add a few more teaspoons of applesauce. Stir the flour, pears and raisins into the batter by hand just until combined. The batter will be dry. Scrape the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. The crust may crack. Cool in the pan on a wire rack for about 10 minutes. Turn out onto a wire rack and cool completely. Makes 1 loaf. Penny Halsey (ATBN65B). Nutrition Analysis: 180 calories, 4g fat. -----