Pear Zucchini Bread Recipes

PEAR AND ZUCCHINI BREAD

Steps:

• Preheat oven to 160 degrees celsius fan forced. (320 F)
• Line a 10 cm by 20cm loaf pan with baking paper (or use a silicone one).
• Combine all the ingredients into a large bowl and mix until wet.
• Fill the loaf pan with the mixture and smooth across the top.
• Bake at 160 degrees celsius fan forced for 50 minutes. (320 F)
• It is cooked when a skewer inserted in the middle comes out clean.
• Cool in the pan for 5 minutes and then on a wire rack until cool.
• Once cold, slice.

FRESH PEAR BREAD

Steps:

• In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PEAR ZUCCHINI BREAD

Steps:

• Preheat oven to 350*. In a large bowl, combine the first 7 ingredients.
• In a smaller bowl, mix flour, pumpkin pie spice, baking soda, baking powder, and salt until well blended, and add to egg mixture. Fold in pecans.
• Pour into 2 greased 8x4x2-in. loaf pans. Bake 50-60 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in pans for 10 minutes; remove to a wire rack to cool completely.

PEAR ZUCCHINI BREAD

Steps:

• Spray two 8-by-4-by-2-inch baking pans with nonstick coating; set aside.
• In a medium mixing bowl combine flour, 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-degree 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 pans; cool thoroughly on a rack.
• Wrap in plastic wrap and store overnight before slicing.