PEAR ZUCCHINI BREAD
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
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 :
FRESH PEAR BREAD
When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.-Linda Patrick, Houston, Texas
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 168 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
PEAR ZUCCHINI BREAD
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
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.
GINGER PEAR BREAD
This is based on my mother's zucchini bread recipe. It is a very moist bread.
Provided by Elaine
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Toss chopped pears with sugar, ginger, and cloves in a large bowl. Set aside and let the sugar dissolve in the pear juices.
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan.
- Stir vegetable oil, vanilla extract, and eggs into the pears. In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the flour mixture to the pear mixture and stir gently just to combine. Pour the batter into the prepared loaf pan.
- Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 27.9 g, Cholesterol 40.9 mg, Fat 10.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 1.8 g, Sodium 330.1 mg, Sugar 14.7 g
PEAR BREAD
My friends and family thoroughly enjoy this old-fashioned bread. The mellow flavor of pears is a refreshing change of pace from more traditional apples.
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 12
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.
Nutrition Facts :
CLASSIC ZUCCHINI BREAD
A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both. This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter. While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist. Since this recipe makes two loaves (if you're going to grate all that zucchini, might as well make it count), know that one will freeze excellently for at least a month. The recipe can also be halved with great success.
Provided by Alison Roman
Categories quick breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 251 milligrams, Sugar 18 grams, TransFat 0 grams
MOM'S ZUCCHINI BREAD
Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.
Provided by v monte
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 11
Steps:
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g
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