The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 22, 2009
Delicious way to use pears, but the bread doesn't have a "pear" taste.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 17, 2009
It needs something, more spice something. Just wasn't flavorful.
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Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA
Living In: Buckley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 15, 2009
Simple and delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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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Home Town: Ontario, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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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Cooking Level: Expert

Home Town: Barcelona, Cataluna, Spain
The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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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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Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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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Cooking Level: Intermediate

Home Town: Garland, Texas, USA
Living In: Queen Creek, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
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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Cooking Level: Expert

Home Town: Yakima, Washington, USA
Living In: Temecula, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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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Photo by EmmasMomma

Cooking Level: Intermediate

Home Town: Dickinson, North Dakota, USA
Living In: Gillette, Wyoming, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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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Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada
Living In: Cornwall, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
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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Cooking Level: Intermediate

Home Town: Lombard, Illinois, USA
Living In: Normal, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Photo by Jennifer
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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Photo by Jennifer

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA
Living In: Vienna, Virginia, USA

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