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Pear Zucchini Bread

 Pear Zucchini Bread
Pretty pear pieces peek out of every slice of this moist bread recommended by Pat Habiger or Spearville, Kansas.
32 ServingsPrep: 15 min. Bake: 55 min. + cooling

Ingredients

  • 2 cups chopped peeled pears
  • 1 cup shredded zucchini
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 eggs, beaten
  • 1 cup vegetable oil
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1 cup rye or whole wheat flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans

Directions

  • In a large bowl, combine the first seven ingredients. Combine flours,
  • pie spice, baking soda, baking powder and salt; stir into pear
  • mixture until blended. Fold in nuts. Pour into two greased 8-in. x
  • 4-in. loaf pans. Bake at 350° for 55-65 minutes or until a
  • toothpick inserted near the center comes out clean. Cool in pans for
  • 10 minutes; remove to a wire rack to cool completely. Yield: 2
  • loaves.

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Pear Zucchini Bread (continued)

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.