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Pear Zucchini Bread

TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling YIELD: 2 loaves.
Pretty pear pieces peek out of every slice of this moist bread recommended by Pat Habiger or Spearville, Kansas.

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 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

  • 1. 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 8x4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.

Nutrition Facts

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