3 cups all purpose flour
2 tsp pumpkin pie spice (honestly - most of the time I do not use this - I just add a few shakes of each of these: Nutmeg, cinnamon, cloves, and ginger.
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups chopped fresh zucchini - unpeeled.
1/2 cup shredded carrot - optional
1 cup yellow raisins - ( I always soak the raisins in a strong orange pekoe tea- like Lipton- while I am preparing the bread)
1 cup packed brown sugar
1 large (29 ounce) can of pears - I use all but about 2 large pieces. These need to be mashed and I usually run them through the food processor. Reserve the juice.
1 cup canola oil -
3 large eggs
1 T vanilla
Spray 2 8x4x2 inch baking pans with nonstick coating. In a medium bowl combine flours, spices, baking soda, baking powder and salt. Set aside. In a large mixing bowl combine, sugars, eggs, oil, vanilla, and eggs. Add mashed pears and mix well. Stir in flour mixture and if mixture is too thick - add some of the reserved pear juice. Lastly - stir in the zucchini, raisins, and carrots. Mixture should be thick - but pourable. Add more pear juice if necessary.
Bake in a 350 degree oven for 1 hour - or until a toothpick inserted near the center comes out clean.
1 and 1/2 cups confectioners sugar
1 tsp almond extract
1 tsp vanilla
enough milk to make pourable
With a sharp knife loosen the sides all around the pans. Pour glaze over bread while the bread is still very hot. Allow to cool completely before cutting. (Good Luck with that - I never can wait that long!)