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Spiced D'Anjou Pear Bread
SUBMITTED BY:
JAWANDMEE
PHOTO BY:
BOLOTY
"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."
RECIPE RATING:
Read Reviews
(22)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
Original recipe yield 2 (9x5 inch) loaves
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups brown sugar
1 cup vegetable oil
1/4 cup molasses
3 eggs
1 1/4 teaspoons salt
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1 1/2 teaspoons ground ginger
1/4 teaspoon ground allspice
4 very firm D'Anjou pears, thinly sliced
3 cups all-purpose flour
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DIRECTIONS
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.)
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
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.
FOOTNOTE
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
Reviewed on Oct. 14, 2005 by
MissEisbar
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MissEisbar
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.
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13 users found this review helpful
The most delicious, moist gingerbread ever. Just know that I think the author meant 3 eggs...
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Reviewed on Jan. 9, 2006 by WJTURNER9
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WJTURNER9
Jan. 9, 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.
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4 users found this review helpful
This bread was easy to make and very moist and tasty. My 10 year old followed the recipe and...
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Reviewed on Dec. 30, 2006 by
JenCeruzzi
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JenCeruzzi
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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2 users found this review helpful
YUM, YUM, YUM!! This bread is so good!! Smelled wonderful while baking - I couldn't wait to...
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Reviewed on Oct. 10, 2006 by BOLOTY
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BOLOTY
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.
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2 users found this review helpful
This was a very easy quick bread to make. I used a variety of pears and put a mixture of brown...
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Reviewed on May 3, 2006 by KSIT
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KSIT
May 3, 2006
I used less sugar and oil. And I also peeled the pears as well. Very tasty though! Fast and easy to make!
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2 users found this review helpful
I used less sugar and oil. And I also peeled the pears as well. Very tasty though! Fast and...
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Reviewed on Sep. 18, 2007 by
Miss Michelle
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Miss Michelle
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!
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1 user found this review helpful
My husband and I LOVE this recipe and it shrinks/grows well. I have made it in 1, 2, 4, 6 and...
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Reviewed on Sep. 3, 2007 by
FRAMBUESA
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FRAMBUESA
Sep. 3, 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?
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1 user found this review helpful
This was just ok. I be was expecting it to be a lot more flavorful but it was rather plain...
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Reviewed on Mar. 15, 2007 by
HappyMommy2
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HappyMommy2
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.
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1 user found this review helpful
Best bread ever!!!!! I love not having to wait for the pears to ripen. Wonderful flavor. I...
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Reviewed on Oct. 28, 2006 by LELEGG
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LELEGG
Oct. 28, 2006
Absolutely wonderful. Very moist. I used 2 cups all purpose flour and 1 cup whole wheat flour.
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1 user found this review helpful
Absolutely wonderful. Very moist. I used 2 cups all purpose flour and 1 cup whole wheat flour.
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Reviewed on Oct. 15, 2006 by
GRANNYLOOHOO
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GRANNYLOOHOO
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.
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1 user found this review helpful
I halved the recipe and used canned pears, which I finely diced. I will cut back a little on...
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