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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