Reviewed: Oct. 26, 2009

Loved it. Omitted the water. Baked for an additional 10-15 minutes. Served warm with Cream Cheese Frosting.

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Reviewed: Sep. 8, 2009

I really liked this recipe, but I just peeled & cored my pears and cubed them, about 2 cups, and it turned out wonderful. I also omitted the water. Since I have so many pears from our pear tree, I'm sure I will make this again and again!

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Bobbi

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Reviewed: Sep. 2, 2009

After a few reluctant looks, my friends RAVED about this bread and ask me about every other day when I am making it again...it is fantastic!

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cutekids

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Reviewed: Aug. 11, 2009

Very delicious! My pears were very ripe, so I followed the advice of others and diced them and drained them twice. Then I separated about a cup of the diced pears, and mashed them. It was done in an hour!

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HeatherS

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Reviewed: May 6, 2009

yummy. Brought to my office - no one knew it was made from pears.

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Alina H.

Cooking Level: Expert

Living In: Leesburg, Virginia, USA

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Reviewed: Jan. 26, 2009

I couldn't really taste the pear flavor that much. I will double the amount of pears next time. Also, it got pretty soggy really quick.

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Melissa

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Burbank, California, USA

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Reviewed: Jan. 21, 2009

I love this recipe. I made mini loaves for Christmas gifts - they looked wonderful. I've made several loaves for ourselves and it always turns out yummy.

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elirt

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Reviewed: Dec. 13, 2008

Good, although very chewy; probably bc of the pudding mix. I made my own pudding mix bc I didn't have any; there's a recipe on recipezaar that I used. I added 1 cup of pudding mix bc of the comments of so many reviewers that this bread was so wet. I also didn't use the entire amount of pears bc I had a couple of pears that were too ripe and I had to cut the bad parts off of. When all is said and done, my bread was done at about 50 minutes and was not too moist. I added a vanilla glaze on top of my bread so as to add back the vanilla I forgot. It was still pretty good. Thanks for the recipe.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Oct. 20, 2008

I made this with lemon pudding mix, and it turned out great. It has a little tang to it.

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j-csmom

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Reviewed: Sep. 28, 2008

This bread is delicious & easy to make. My whole family loved it. I used 3/4 cup wheat flour & 3/4 white flour (as recommended on the wheat flour pkg.), & it did turn out well. Like some of the other reviewers, though, I had to bake it longer & at a higher temperature because of the high moisture content, & I didn't even consider the pears I used as ripe. Next time I will eliminate some or all of the water called for in the recipe.

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LA

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Reviewed: Sep. 20, 2008

I agree with the other reviewers that the end product largely depends on how big your pears are and how juicy they are. I've just cut myself a piece of the loaf - the texture is great - really nice and moist. The pears I used were small and probably medium in terms of juiciness. I used wholegrain flour (as I'm trying to cut out white processed carbs). I added one tablespoon of water instead of the two. The consistency was muffin dough like which I think is what you'd need to keep in mind when making this loaf. Baked for an hour and skewer was clean when I checked it. I cut down on the sugar (less only about 20g) but I think I'll cut out more next time as it is a tad too sweet for my liking. Otherwise a keeper. Nice and simple!

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citygal

Cooking Level: Beginning

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Reviewed: Sep. 17, 2008

This recipe is really awesome! I had a lot of pears to use up and my super-picky 6-year-old twin daughters don't like fresh pears. I made several loaves of this bread and my girls ate all of it!! It's very moist and has the perfect amount of sweetness. This will be the only pear bread recipe I use from now on!

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Michelle Perry

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Reviewed: Sep. 13, 2008

I added an extra pear or two, and mine came out sticky. But everyone LOVED it!

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Bree

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

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Reviewed: Sep. 3, 2008

My pears were a little on the hard side since they were freshly picked. To mash would have been difficult, so I used a mashed banana instead. It worked great! There was no interfering banana taste. I also had some amaranth flour and used it according to another reviewer's formula for doubling the recipe (she used whole wheat) It made the bread very hearty, moist, full of flavor. My family loved this!

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ladylala

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Reviewed: Jan. 20, 2008

Completely agree with BARNKITTY, I made this a couple months ago, my pears were real ripe so I left out the water as suggested by others, still came out very wet, way too moist. It had good flavor but hard to eat as it was just too wet, made it seem like it wasn't cooked through, even though it was more than done.

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Jill Marie

Cooking Level: Expert

Home Town: Gig Harbor, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Oct. 7, 2007

I just made this a few days ago and it's really good. It reminds me of a bananna bread recipe but with pears instead of the banannas.

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Shauna825

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Reviewed: Sep. 8, 2007

Quite delicious. Will make again. As recommended, I eliminated the water since my pears were very ripe.

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JTRUMBORE

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

Living In: Margate, Florida, USA

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Reviewed: Aug. 19, 2007

I took other people's advice when making this recipe. I diced the pears into small pieces instead of shredding them, and then drained the liquid off and patted them as dry as I could. I doubled the recipe and used four cups of very firmly packed diced pears, then took one scant cup out and processed it in the food processor. I used changed the recipe a bit when I doubled it: 3 whole eggs, one package of pudding mix, 1 cup whole wheat flour and 2 cups of white flour and only 1 1/2 tsp of cinnamon. Baked at 350 for one hour and the bread came out perfect. Five stars. I find that fruits and vegetables vary so much in size and water content, so results can really vary.

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ginger

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2007

I don't think calling this a "bread" is accurate. The knife or toothpick doneness test really is no help with this recipe; even after baking for almost 2 hours, still wouldn't come out clean. Finally said heck with it; it HAS to be done. Very (overly) moist, downright wet consistency. The flavor isn't bad, it's actually quite good; but definitely NOT what I think of as a bread. More of a cake or bread pudding; you'll need a fork for this one.

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