Pear Zucchini Bread

By Hklbrries

Ingredients

• Nonstick spray coating
• 2 cups all-purpose flour
• 1 cup rye flour
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 cups chopped, peeled pears or 1 (16 ounce) can pear halves, drained and chopped
• 1 cup sugar
• 1 cup packed brown sugar
• 1 cup finely shredded, unpeeled zucchini
• 1 cup cooking oil
• 3 eggs
• 1 tbsp vanilla
• 1/2 cup chopped pecans

Details

Servings 2

Preparation

Step 1

Spray two 8-by-4-by-2-inch baking pans with nonstick coating; set aside.

In a medium mixing bowl combine flours, pumpkin pie spice, baking soda, baking powder, and salt.

In a large mixing bowl combine pears, sugars, zucchini, oil, eggs, and vanilla; mix well. Add flour mixture; stir just until combined. Stir in chopped nuts. Pour batter into prepared pans. Bake in a 350 F oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove bread from pan; cool thoroughly on rack. Wrap in plastic wrap and store overnight before slicing.