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Spiced Pear Zucchini Bread

 Spiced Pear Zucchini Bread
Gwynne Fleener of Coeur d'Alene, Idaho puts a subtle spin on traditional zucchini bread by adding chopped fresh pears. "The ingredients are simple to assemble and yield two wonderfully moist loaves," she writes.
32 ServingsPrep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur Premium 100% Whole Wheat Flour
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 3/4 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 cups finely chopped peeled ripe pears (about 3 medium)
  • 1 cup shredded zucchini
  • 1/2 cup chopped pecans or walnuts

Directions

  • In a large bowl, combine the first eight ingredients. In another
  • bowl, beat eggs, oil and vanilla. Add the pears and zucchini. Stir
  • into dry ingredients just until moistened. Fold in nuts. Pour into
  • two greased 9-in. x 5-in. loaf pans.
  • Bake at 350° for 50-60 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks. Yield: 2 loaves.