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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 32 |
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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 king arthur unbleached all-purpose flour |
1 cup rye or king arthur premium 100% 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 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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