Thursday, September 20, 2007

Pear Zucchini Bread

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 powder
1/2 teaspoon salt
1/2 cup chopped pecans

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

Recipe courtesy of Auntie Tam

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