Pear Bread II Recipe - Allrecipes.com
Pear Bread II Recipe
  • READY IN ABOUT hrs

Pear Bread II

Recipe by  

"The delicate flavor of fresh pears and pecans dance enchantingly in this lovely summer loaf. Freezes well if double wrapped. Delicious and easy."

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Ingredients Edit and Save

Original recipe makes 2 - 8x4 inch loaves Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x4 inch loaf pans.
  2. In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans
  3. Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2003

I substituted all of the oil for 1 cup of unsweetened applesauce and it was FANTASTIC. This bread is moist and tasty.

 
Most Helpful Critical Review
Jan 28, 2003

When I made this bread, it did not taste like pears AT ALL! The texture was nice, moist...the flavor nice,sweet but not like pears! I may use this recipe again with barlett pears instead of the bosc pears that I used and I would add some pear extract or pear nectar if I were to try it again.

 
Jul 21, 2006

This is a delicious bread--the only change I made was to use 1/2 c. brown sugar in place of 1/2 c. white sugar, and I left out the nuts but will add them next time. I will use this recipe as a nice change from zucchini bread.

 
Oct 28, 2007

Delicious! I replaced half the oil with applesauce, half the white sugar with brown, and half the flour with whole wheat flour. I also doubled the vanilla.

 
Sep 24, 2003

Everyone loved this. I left the pear pieces a little on the large side & it made the bread a litle soggy the next day- next time I'll either cut the pears into smaller pieces or use less ripe pears.

 
Sep 24, 2003

I baked this recipe in a bundt pan, and it is just good as in a loaf. It's a really nice brunch bread.

 
Sep 24, 2003

Excellent! I replaced half of the oil with applesauce. The loafs are beautiful! My two and three year old couldn't get enough! Will definately be making this again :o)

 
Apr 10, 2006

TASTE GREAT...I USED 1 CUP PEAR BABY FOOD INSTEAD OF 1 CUP OIL,I ALSO USED CANNED PEARS.WILL MAKE AGAIN, THANKS

 

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Nutrition

  • Calories
  • 304 kcal
  • 15%
  • Carbohydrates
  • 38.5 g
  • 12%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 208 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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