Recipe by Anna
"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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2 1/2 cups
pears - peeled, cored and chopped
I substituted all of the oil for 1 cup of unsweetened applesauce and it was FANTASTIC. This bread is moist and tasty.
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.
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.
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.
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.
I baked this recipe in a bundt pan, and it is just
good as in a loaf. It's a really nice brunch
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)
TASTE GREAT...I USED 1 CUP PEAR BABY FOOD INSTEAD OF 1 CUP OIL,I ALSO USED CANNED PEARS.WILL MAKE AGAIN, THANKS
* Percent Daily Values are based on a 2,000 calorie diet.
Pear Bread II
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 142
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