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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 whole-wheat flour
2 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped pecans

In a large bowl, combine the first seven ingredients. Combine the flours, pie spice, baking soda, baking powder, and salt; stir into pear mixture until blended. Fold in nuts. Pour into 2 greased loaf pans. Bake at 350 degrees for 55-65 minutes, or until a toothpick inserted near center comes out clean. Cool in pans for 10 minutes; remove to wire rack to cool completely.

Yield: 2 loaves




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.