Two Rivers Pear Zucchini Bread
Sunlight crests the Mountains of Mist, bathing the small village of Emond’s Field in morning light. The cooks in each household awakened hours earlier to heat up the ovens for the day’s bread. Join the harvest celebration with this sweet spiced pear zucchini bread with pears from the Aybara family orchards.
This is a favorite breakfast in the Two Rivers before everyone heads out for daily farm chores, caring for sheep and tabac crops. Those lucky travelers staying at the Winespring Inn get a bit more time to rest and enjoy the morning bread, spread with a thick pat of fresh butter and served alongside hot tea and slices of cheese.
Pear Zucchini Bread
Sweet spiced quickbread featuring pears, zucchini, and walnuts, for a perfect breakfast or brunch.
Equipment
- 2 9x5x3" loaf pans greased
- 2 large bowls
Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- ¾ tsp ground cinnamon
- ½ tsp ground cardamom
- ⅛ tsp ground mace
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 3 eggs
- ¾ cup avocado oil or your favorite oil or melted cooled butter
- 3 tsp apple brandy or vanilla extract
- 2 ripe pears (about 2 cups) chopped and peeled
- 1 cup shredded zucchini liquid drained/squeezed out to reduce moisture
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350 F. Grease two 9x5x3" loaf pans.
- In a large bowl, combine flours, sugars, spices, baking powder, baking soda, and salt.
- In a separate large bowl, beat eggs, oil, and brandy.
- Add the pears and zucchini to the wet mixture.
- Stir wet ingredients into dry ingredients just until moistened. Fold in nuts.
- Pour batter into the two greased loaf pans, splitting it evenly between them.
- Bake at 350 for 50-60 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool the rest of the way.
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