Pear Zucchini Bread

• 2 c. all purpose flour
• 1 c. rye flour
• 2 tsp. pumpkin pie spice
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 2 c. chopped peeled pears or 1 - 16 oz. can pear halves, drained and chopped
• 1 c. sugar
• 1 c. packed brown sugar
• 1 c. finely shredded, unpeeled zucchini
• 1 c. cooking oil
• 3 eggs
• 1 tsp. vanilla
• 1/2 c. chopped pecans

1. Spray two 8x4x2 inch baking pans with nonstick coating.
2. In a medium mixing bowl combine flour, pumpkin pie spice, baking soda, baking power and salt.
3. In a large mixing bowl combine pears, sugar, zucchini, oil, eggs and vanilla; mix well.
4. Add flour mixture, stir just till combined.
5. Stir in chopped nuts.
6. Pour batter into prepared pans.
7. Bake at 350u0b0 for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
8. Cool 10 minutes and remove bread from pan.
9. Wrap in plastic when thoroughly cool and store overnight before slicing.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=73006 (may not work)