Reviewed: Mar. 24, 2013

Omg! So delicious. The only difference was I blended 4 ripe pears with one extra lg. ripe banana. After everything was blended together I mixed in two chopped ripe pears! My daughters could get enough! 35 min for muffin tins and 45 for mini cake pan. Thank u for the awesome recipe!

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Reviewer:

Dora

Cooking Level: Expert

Home Town: Waukegan, Illinois, USA

Living In: Beach Park, Illinois, USA

Reviewed: Dec. 24, 2012

Very nice. Good pear flavor, if fresh ripe pears are used.

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Reviewer:

Alby

Reviewed: Dec. 3, 2012

I used 1c. brown sugar and 1c. white. also I only cooked it an hour, and I think that was too long. It was very good, but would have been better if it wasn't overcooked.

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Reviewer:

bonnie_lynn2001

Reviewed: Sep. 25, 2012

So moist and delicious! I chopped the pears instead of shredding them. My family loved it.

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Reviewer:

BarbB

Cooking Level: Expert

Reviewed: Mar. 28, 2012

Super yummy! Great addition with the cinnamon. Thanks!

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Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Jan. 22, 2012

Used less oil and sugar. (Used diced canned pears instead of shredded pears).

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Reviewer:

PopcornKing

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

Reviewed: Nov. 14, 2011

This was good but should be called pear cake. I was hoping for something more like a quick bread. Next time I will definitely decrease the sugar and oil as well as the vanilla.

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Reviewer:

kasiw

Reviewed: Oct. 10, 2011

I decided to use this recipe and make muffins instead today, they turn out great. I had some left over pear puree, from making pear butter, so i used it as well. It is a great way to use left over puree. I set the oven to 325 and cooked the muffins for 35mins.

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Reviewer:

becky

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Jun. 29, 2011

I bought a bunch of canned pears just to find that my kids don't like them and since they're packed in heavy syrup I can't eat them. This recipe was the perfect solution. I doubled the recipe and used up four cans of pears! You have to squeeze the syrup out well and reduce the sugar a bit (I used 3 instead of 4 cups in a double batch) to make up for the heavy syrup that's still in the pears but other than that not a single change! :-) They love it! Thanks.

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Reviewer:

Donica Ben

Reviewed: May 6, 2011

One of our favorite quick breads! We often use up pears that have gotten a little overripe (by accident) in this recipe and it makes for a really moist bread!

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3 users found this review helpful