Pear Zucchini Bread

• 3 c. whole wheat flour
• 2 tsp. pumpkin pie spice
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 2 c. pears, chopped and peeled or 1 (16 oz.) can pear halves, drained and chopped
• 1 c. sugar
• 1 c. brown sugar, packed
• 1 c. zucchini, finely shredded (unpeeled)
• 1 c. oil
• 3 eggs
• 1 Tbsp. vanilla
• 1/2 c. pecans, chopped

1. Mix in medium bowl the first 5 ingredients.
2. Mix well in a large bowl just until combined the remaining ingredients, adding pecans last.
3. Pour into 2 (8 x 4 x 2-inch) loaf pans sprayed with nonstick spray.
4. Bake 55 to 60 minutes (clean toothpick test). Cool for 10 minutes on wire rack.
5. Remove bread from pans and cool thoroughly on rack.
6. Wrap in plastic wrap and store overnight before slicing.
7. Makes 2 loaves, 16 slices each.

whole wheat flour, pumpkin pie spice, baking soda, baking powder, salt, pear halves, sugar, brown sugar, zucchini, oil, eggs, vanilla, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731732 (may not work)