I never liked pears, but my man kept bringing them home. This bread is excellent and made me decide I really DO like pears. Halved the recipe and made a few changes, and the result was really good (NEAR perfect). Used 4 smashed or cut into small chunks d'anjou pears. Drained some of the liquid out of them, as they were very juicy. Used self-rising flour (have no plain) and baking soda but left out the baking powder and all but a couple of shakes of salt. Used Splenda brown sugar subs for half the white sugar and unsweetened applesauce for half the oil. Used one large egg instead of one and a half. The bread was very moist and almost cake-like. I had used just a small amt of salted butter to grease the pan, and part of it stuck to the bottom of the glass pan. I didn't care, as we were eating it, but for guests it would have been unsightly. This pear bread was great, right amt of spice for me, still had that slightly gritty pear texture, just complex enough to be really good. The nutmeg really is great with the pear, in my opinion.
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I never liked pears, but my man kept bringing them home. This bread is excellent and made me...