Pear Zucchini Bread II

Pretty pear pieces peek out of every slice of this moist bread.


32 servings


2 cups chopped peeled pears
1 cup shredded zucchini
1 cup granulated (white) 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


Preheat oven to 350°F (177°C). Grease two 8 x 4-inch loaf pans.

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 prepared loaf pans.

Bake for 55 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes; remove to a wire cooling rack to cool completely.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 1 hour 5 minutes
Cool Time: 1 hour

Nutritional Information

Amount per serving: Calories 178, Fat 9 g (Saturated Fat 1 g), Cholesterol 20 mg, Sodium 92 mg, Carbohydrate 23 g, Fiber 1 g, Protein 2 g.

Recipe Courtesy Of

Pat Habiger, Spearville, Kansas

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