Pear Zucchini Bread Recipes

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.

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.

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.

Steps:

• Heat oven to 350 degrees. Lightly grease 2 8-x4-inch loaf pans with softened butter and line with parchment paper.
• Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside.
• Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.
• Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.
• Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and browned butter to the egg mixture, whisking to blend.
• Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate until no dry spots remain.
• Divide batter among prepared pans, smoothing the top. Sprinkle both with demerara sugar, if using, and place in oven. Bake, rotating once, until bread is golden brown on top, pulls away from the sides and springs back lightly when pressed at the top, 50 to 60 minutes.
• Let cool completely on a wire rack before removing from the loaf pan.

Steps:

• In a large bowl, combine the flour, baking powder, salt, ginger, baking soda and nutmeg; set aside. In another bowl, whisk the sugar, oil and butter. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Stir into dry ingredients just until moistened (batter will be stiff). Stir in pears. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.