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Pretty pear pieces peek out of every slice of this moist bread recommended by Pat Habiger or Spearville, Kansas.
Nutritional Facts 1 serving (1 slice) equals 178 calories, 9 g fat (1 g saturated fat), 20 mg cholesterol, 92 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Pear Zucchini Bread in Taste of Home August/September 1997, p13
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Reviewed on Feb. 13, 2012 by LegalSec
Very delicious and moist. I made six mini loaves and six muffins instead of two large loaves. I also reduced the brown sugar to 1/2 cup, only used 2 eggs, used white whole wheat flour, 1/2 c. applesauce and 1/2 c. of canola oil. I also used canned pears which I drained well which I am sure that added to the moistness. I will make this again.
Reviewed on Dec. 04, 2010 by mom23kids
Fantastic Loaf. I reduced both of the sugars by half along with the oil. Then added 1/2 cup of Applesauce. Super yummy! and a little healthier.
Reviewed on Sep. 27, 2010 by cfenner
My twelve year old son made this and while we left out the nuts and doubled the zucchini by accident, it was soooooo gooooood! We didn't do a loaf, but instead made muffins. We are making a double batch right now! (well my son is ;) )
Reviewed on Aug. 19, 2010 by happyian
What a GREAT bread!! This was so moist and flavorful!! I did use a combination of 1/2 wheat and 1/2 white flour. I bought some rye flour and will try that next. I used applesauce in place of the veg oil, and flax seed meal in place of 2 eggs. I was able to reduce the sugar also by 1/4c for both white and brown sugar since the applesauce is sweet. Also added an extra cup of zucchini to use it up. Great! Was gone within a day. I will make again!
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