Reviewed: Sep. 29, 2009

Pear flavor is minimal, but nice and moist! I only used two eggs and replaced some oil with water. I used four ripe pears and chopped them finely. It taste great, but its not the best bread.

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Arabella Rose

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Reviewed: Sep. 27, 2009

I suggest using very ripe pears. Just like with banana bread, you would use very ripe bananas. This is how you get more moisture and flavor.

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marla

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Reviewed: Sep. 22, 2009

Delicious way to use pears, but the bread doesn't have a "pear" taste.

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Vadie

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Reviewed: Sep. 17, 2009

It needs something, more spice something. Just wasn't flavorful.

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GayleR.

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

Living In: Buckley, Washington, USA

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Reviewed: Sep. 15, 2009

Simple and delicious.

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MSNOSHOES

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Reviewed: Aug. 31, 2009

I used 6 mini loaf pans instead of the 2 regular ones and cooked them for 30 mins. at 325. I also put 1 pkg of baked apple oatmeal on top with some brown sugar they were perfect

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vikki

Home Town: Ontario, California, USA

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Reviewed: Aug. 21, 2009

wonderful recipe! i used just diced pears rather than grated and the pear taste was much more promanent! delicious bread! however i dont think it needed so much sugar :)

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cookiekari

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Reviewed: Jul. 7, 2009

Amazing! I keep getting requests for this bread at work. I've used it for a few fundraisers. I use organic pears and it's now known as "Organic Pear Bread," it sells like hot cakes. Some employees asked me if they could buy the whole loaf. I wish it was healthier, but it's SO GOOD that I can't get myself to change a single thing. Thanks so much for this gem!

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Mayte_Spain

Cooking Level: Expert

Home Town: Barcelona, Cataluna, Spain

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Reviewed: Apr. 19, 2009

I just finished baking this bread and my husband ate half of it already!! I added some ingredients after reading several reviews. I added about a cup more of pears, 1 smashed banana, about 1/8 of nutmeg, 1/4 cup of brown sugar, and 1 tsp of vanilla to make the bread sweeter.

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DulceAmor

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Reviewed: Mar. 17, 2009

Very yummy recipe. I followed the measurements exactly omitting the nuts since a child is allergic. I actually put the dry ingredients in a ziplock baggie and mixed them together and then mixed the eggs, oil, sugar, vanilla and pears in a large bowl and added the flour mixture to the wet mixture (instead of the other way around) and it worked perfectly. Four pears shredded was all I needed and since the skins were so thin I didn't bother to peel them.

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Soifua

Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

Living In: Santa Clarita, California, USA

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Reviewed: Mar. 15, 2009

I thought this was phenomenal even though the pear taste was VERY subtle. I'm not so sure that I would add more pears though, I thought this was delicious as is...at least while it was still warm with some butter!

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jm.helle

Cooking Level: Expert

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Reviewed: Feb. 25, 2009

This is a really good, easy recipe. I followed the recipe as is except I omitted the nuts and put in 1/2 cup of fresh blueberries. YUMMY!

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Jessie

Cooking Level: Intermediate

Home Town: Garland, Texas, USA

Living In: Queen Creek, Arizona, USA

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Reviewed: Feb. 9, 2009

Not a bad recipe at all. I had a TON of pears that were not holding up so well in my fridge and had to do something with them and this bread was perfect. We omitted the pecans because of a nut allergy in the house and instead of shredding I just chopped up the pears into small pieces. Had a slice with a cuppa coffee right when it came out of the oven and was moist with a nice taste. Thanks for sharing!

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Seattle Insomniac

Cooking Level: Expert

Home Town: Yakima, Washington, USA

Living In: Temecula, California, USA

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Reviewed: Nov. 20, 2008

This recipe is excellent! The only thing I changed was that I used: 1/2 tsp cinnamon, a dash of nutmeg and a dash of cloves (only because I ran out of cinnamon!). It came out fantastic! I have to admit I was skeptical, but this bread is super moist and very flavorful. Yum. Definitely try this recipe. UPDATE: I have since made this recipe using canned pears and it is equally tasty, if not better!

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EmmasMomma

Cooking Level: Intermediate

Home Town: Dickinson, North Dakota, USA

Living In: Gillette, Wyoming, USA

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Reviewed: Nov. 17, 2008

YUMMY!!! Was a little skeptical about this one, but it turned out great. OK almost, I thought it was going to fit in one loaf pan and was cooking fine but after about 30 min it spilled, thankfully I decided to put a cookie sheet under it. Next time I'll just make 4 large muffins and the rest will go in the loaf pan. I didn't shred the pears either, mine were very ripe so all I did was mash them like making banana bread. The taste isn't so much pear but more spice-ish but tastes great either way. Will make this again though for sure and will add more pears. Might even try a variety of apple and pear together. Great recipe thanks!

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Angele

Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada

Living In: Cornwall, Ontario, Canada

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Reviewed: Oct. 12, 2008

This was great. I made the following changes: 1. Reduced the sugar to 1.5 cups 2. Used only half tbsp cinnamon and added a half tbsp ground cardamon. 3. Added 1/2 cup or so golden raisins. 4. Baked as muffins for 30 minutes (made approximately 16 muffins). I think the cardamon is really what made these muffins distinctive and delicious.

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NSTARK

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Reviewed: Oct. 1, 2008

I used 1/2-Splenda and 1/2-sugar. I also substituted unsweetened applesauce for the oil. The bread turned out delicious. The only reason I ranked this 4-star is because of the texture of pears in bread. My family got caught-up in the graininess of the texture that pears present.

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SmokeyBlueTulle

Cooking Level: Intermediate

Home Town: Lombard, Illinois, USA

Living In: Normal, Illinois, USA

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Reviewed: Sep. 21, 2008

I have many pears this year and have been baking up a storm. The only thing I changed was using Splenda instead of sugar, and it turned out wonderfully. Quite delicious.

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In_Ontario

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Reviewed: Sep. 7, 2008

Loved this. Great breakfast bread. Used 1/2 amount of cinnamon and substituted ground cloves and nutmeg. I also used 1/4 c oil and 1/2 c applesauce. Next time I will try all applesauce.

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JKKENNEDY1

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Reviewed: Sep. 7, 2008

I used crushed almonds instead of walnuts, half the sugar, and I baked them in muffin tins for 30 minutes till deep golden brown on the tops. They were fantastic.

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