Spiced D'Anjou Pear Bread Recipe - Allrecipes.com
Spiced D'Anjou Pear Bread Recipe
  • READY IN hrs

Spiced D'Anjou Pear Bread

Recipe by  

"More like cake than bread, this 'plummy' creation is moist and delicious. The pears and spices combine so tastily that I only bake this when there are other people around so I won't eat both loaves all by myself."

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Ingredients Edit and Save

Original recipe makes 2 (9x5 inch) loaves Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C), and generously grease two large loaf pans. (The long pieces of pear make the loaves more susceptible to sticking in the pans and falling apart, so make sure you grease the pans generously.)
  2. In a large bowl, combine brown sugar, vegetable oil, molasses, and eggs. Mix in salt, baking soda, cinnamon, cloves, ginger, and allspice. Stir the pear slices in, coating them evenly. Stir in the flour. Pour batter into the prepared loaf pans
  3. Bake for 50 to 65 minutes. Allow loaves to cool in pan about ten minutes before removing them and placing them on a wire rack to cool completely.
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Footnotes

  • It is very important that you add the pears BEFORE the flour. If you try stirring them in after you've added the flour, it will seem impossible to mix them evenly into the thick batter.
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Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2005

The most delicious, moist gingerbread ever. Just know that I think the author meant 3 eggs instead of 3 Tbs. of eggs. Excellent recipe.

 
Most Helpful Critical Review
Sep 03, 2007

This was just ok. I be was expecting it to be a lot more flavorful but it was rather plain tasting without much pear or spice flavor to it. I even added more pear than what was called for, maybe use pear liquor or more spices?

 

43 Ratings

Sep 18, 2007

My husband and I LOVE this recipe and it shrinks/grows well. I have made it in 1, 2, 4, 6 and 8 loaf batches, and every time it is delicious. I have subbed honey for molasses in the past and it worked well. I have also added MORE spice than the recipe calls for and that really bumped it up. Adding 2x the spice called for, a little nutmeg, and serving with mulled wine or hot apple cider did my guests in at a recent "Christmas in July" party. Oh yeah, I used pastry flour and that was pretty cool too. Well done JAWANDMEE!

 
Oct 10, 2006

This was a very easy quick bread to make. I used a variety of pears and put a mixture of brown sugar and raw sugar on top of the bread. I also made mini loafs which are nice to give to the neighbors. They also freeze well. I will certainly make these again.

 
Mar 15, 2007

Best bread ever!!!!! I love not having to wait for the pears to ripen. Wonderful flavor. I made a few changes-applesauce for oil, used 3 eggs, diced pears instead of slicing them, added pecans and baked in mini loaf pans. Hard to keep around once baked.

 
Oct 15, 2006

I halved the recipe and used canned pears, which I finely diced. I will cut back a little on the ginger next time and definitely cut the salt by half. I prefer other pear bread recipes that don't mask the pear flavor, but this bread is moist and delicious, very much like a spicy gingerbread. Would make an excellent giveaway bread for the holidays.

 
Jan 09, 2006

This bread was easy to make and very moist and tasty. My 10 year old followed the recipe and she added some golden raisins and walnuts (she has to make everything her own). The loaves turned out beautifully.

 
Dec 30, 2006

YUM, YUM, YUM!! This bread is so good!! Smelled wonderful while baking - I couldn't wait to taste it! Now I can't stop eating it!! Didn't change a thing except to use 2c. all-purpose flour and 1c whole wheat flour as someone else suggested. Delicious!!

 

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Nutrition

  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 188 mg
  • 8%

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

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