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Vegetable Pear Bread


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Member since 2008

Serves | Prep Time | Cook Time

Ingredients

2 medium-size fresh Bartlett pears
1/3 cup finely grated unpared zucchini
1/3 cup finely grated carrot (see note)
1 1/2 teaspoon iodized salt
1 teaspoon soda
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon baking powder
3 large eggs
1 1/2 cups sugar
1 cup vegetable oil
1 1/2 teaspoon vanilla
1/2 teaspoon grated lemon peel
1/2 cup finely chopped pecans or waluts


Core and finely chop pears to measure 1 cups.


Grate zucchini and carrot, measure and turn one at a time into strainer and press out excess liquid.


Resift flour with salt, soda, spices, and baking powder.


Beat eggs well.


Gradually beat in sugar, then oil.


Add vanilla and lemon peel.


Blend in flour mixture.


Add the pear, zucchini, carrot, and nuts and mix well.


Divide the mixture into 3 small loaf pans or into 2 larger ones that have been greased and floured.


Let stand 5 minutes.


Bake in pre-heated 350F oven for about 40-45 minutes for smaller loaves and 55-65 minutes for larger ones.


Remove from oven and let bread stand in pants 10 minutes, then turn out onto wire racks to cool.


Makes 3 small or 2 medium-size loaves.


Note: carrots need not be pared if skin is well scrubbed.. Both carrot and zucchini should be measure before pressing out liquid.


Pairs Well With


Notes

Makes 3 small or 2 medium-size loaves.

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