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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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PEAR ZUCCHINI NUT BREAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Monroe Estate in Stephenville, Texas in 1982. Ingredients:
2 cups flour |
1 cup rye flour |
2 teaspoons pumpkin pie spice |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
2 cups chopped peeled pears |
1 cup granulated sugar |
1 cup packed light brown sugar |
1 cup unpeeled zucchini finely shredded |
1 cup vegetable oil |
3 eggs |
1 teaspoon vanilla |
1/2 cup chopped pecans |
Directions:
1. Prepare two loaf pans with nonstick cooking spray then set aside.
2. In medium bowl combine flours, pumpkin pie spice, baking soda, baking powder and salt.
3. In large mixing bowl combine pears, sugars, zucchini, oil, eggs and vanilla then mix well.
4. Add flour mixture then stir just until combined and stir in chopped nuts.
5. Pour batter into prepared pans then bake at 350 for 1 hour.
6. Cool 10 minutes on wire rack then remove bread from pan and cool thoroughly on rack.
7. Store leftovers in refrigerator in plastic wrap.
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