Best 4 Pear Zucchini Bread Recipes

Indulge in a culinary delight that harmonizes the flavors of pear and zucchini in a moist and delectable bread. This unique recipe combines the natural sweetness of pears with the subtle earthiness of zucchini, resulting in a symphony of flavors that will tantalize your taste buds. Embark on a journey of culinary exploration as you discover the secrets behind this extraordinary pear zucchini bread. Along the way, uncover variations of this classic recipe, including a gluten-free option for those with dietary restrictions. Prepare to be amazed by the versatility of this humble loaf as you transform it into muffins, scones, or even a delightful French toast. Let your creativity flourish as you explore the limitless possibilities that await you in the realm of pear zucchini bread.

Let's cook with our recipes!

PEAR ZUCCHINI BREAD

Pear Zucchini Bread image

Pretty pear pieces peek out of every slice of this moist bread recommended by Pat Habiger or Spearville, Kansas.

Provided by Taste of Home

Time 1h10m

Yield 2 loaves.

Number Of Ingredients 14

Ingredients

2 cups chopped peeled pears
1 cup shredded zucchini
1 cup sugar
1 cup packed brown sugar
3 eggs, beaten
1 cup vegetable oil
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup rye or whole wheat flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans

Steps:

In a large bowl, combine the first seven ingredients. Combine flours, pie spice, baking soda, baking powder and salt; stir into pear mixture until blended. Fold in nuts. 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 in pans for 10 minutes; remove to a wire rack to cool completely.

Nutrition Facts :

SPICED PEAR ZUCCHINI BREAD

Spiced Pear Zucchini Bread image

Gwynne Fleener of Coeur d'Alene, Idaho puts a subtle spin on traditional zucchini bread by adding chopped fresh pears. "The ingredients are simple to assemble and yield two wonderfully moist loaves," she writes.

Provided by Taste of Home

Time 1h5m

Yield 2 loaves.

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup sugar
3/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3 teaspoons vanilla extract
2 cups finely chopped peeled ripe pears (about 3 medium)
1 cup shredded zucchini
1/2 cup chopped pecans or walnuts

Steps:

In a large bowl, combine the first eight ingredients. In another bowl, beat eggs, oil and vanilla. Add the pears and zucchini. Stir into dry ingredients just until moistened. Fold in nuts. Pour into two greased 9x5-in. loaf pans. , Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts :

PEAR ZUCCHINI BREAD

Pear Zucchini Bread image

Make and share this Pear Zucchini Bread recipe from Food.com.

Provided by Celeste

Categories Breads

Time 1h10m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 13

Ingredients

2 cups chopped peeled pears
1 cup shredded zucchini
1 cup sugar
1 cup packed brown sugar
3 eggs, beated
1 cup vegetable oil
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped pecans

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 RECIPE

PEAR ZUCCHINI BREAD Recipe image

Provided by BobLongo

Number Of Ingredients 13

Ingredients

2 cups chopped peeled pears
1 cup shredded zucchini
1 cup sugar
1 cup packed brown sugar
3 eggs, beated
1 cup vegetable oil
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup chopped pecans

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

Tips:

Choose ripe and firm pears: This will ensure that your bread has a moist and flavorful texture.
Grate the zucchini with the skin on: This will add extra nutrients and flavor to your bread.
Don't overmix the batter: Overmixing can make your bread tough and dense.
Bake the bread until a toothpick inserted into the center comes out clean: This will ensure that your bread is cooked through.
Let the bread cool completely before slicing and serving: This will allow the flavors to develop and the bread to set.

Conclusion:

Pear zucchini bread is a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dessert. It's also a great way to use up leftover pears and zucchini. With its moist texture, flavorful crumb, and hint of spice, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a new baking project, give this recipe a try. You won't be disappointed!