CUT THE SUGAR

IT'S NO SECRET QUICK BREAD AND MUFFIN BATTER CAN BE A LITTLE HIGH IN ADDED SUGARS. HERE'S HOW TO SLASH THE SWEET STUFF SO YOU CAN INDULGE WITHOUT GOING OVERBOARD.

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PEAR-MAPLE SPICE BREAD

HANDS ON 25 minutes BAKE 50 minutes at 350°F

1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan; line with a parchment paper sling (tip, p. 6). In a large bowl stir together first six ingredients (through allspice). Make a well in center of flour mixture.

2. In a medium bowl combine next six ingredients (through vanilla). Add shredded pear mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in chopped pear. Spoon batter into prepared pan.

3. Bake until a toothpick comes out clean, 50 to 60 minutes. (If necessary to prevent overbrowning, cover loosely with foil the last 10 minutes of baking.) Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack. Makes 1 loaf (16 slices).

PER SLICE 178 Cal., 8 g fat (1 g sat. fat), 23 mg chol., 180 mg sodium, 25 g carb., 2 g fiber, 9 g sugars, 3 g pro.

WHOLE WHEAT SWEET POTATO BREAD

HANDS ON 15 minutes BAKE 40 minutes at 375°F

1. Preheat oven to 375°F. Lightly grease a 9x5-inch loaf pan; line with a parchment paper sling (tip, p. 6). In a large bowl stir together first six ingredients (through salt).

2. In a medium bowl combine next seven ingredients (through vanilla). Add sweet potato mixture all at once to flour mixture. Stir just until moistened. Fold in dates and nuts. Spoon batter into prepared pan.