Reviewed: Aug. 19, 2009

Good recipe! Nice change from traditional banana nut and zucchini breads. Great for the latter holidays! This recipe is very forgiving...and I followed a lot of other suggestions. I used honey instead of molasses (someone said they did), I ran out of brown sugar in the middle of baking and had to use some white sugar to make up the rest, used applesauce instead of oil (someone else also did), AND used 1 cup of whole wheat flour with 2 cups of all purpose. It really turned out great. The recipe is a touch sweet for me personally, but this bread definitely has plenty of spice to it. Will make again for the holidays!

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themrs720

Cooking Level: Beginning

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Reviewed: Feb. 5, 2009

after following recipe to a "T" i realized two things: 1. i dont like pears that are cooked & 2. i dont like molasses. bread wasnt for me on these counts.

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lisainfl

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2009

Delicious! Moist! Spicy! Everything a sweet bread should be. My grocery store didn't have D'Anjou pears that particular day so I used Bosc pears. Like most quick breads, this one freezes well.

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bebe

Cooking Level: Expert

Living In: Burlington, North Carolina, USA

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Reviewed: Mar. 12, 2008

Absolutely delicious. Baked this for my family and will definitely be making this again for company. The house smelled AWESOME as it was baking. I did add chopped walnuts to make it a little extra special.

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Beverly

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Reviewed: Feb. 22, 2008

Made this once in a bundt pan and once as muffins, Yum! Subbed whole wheat flour and added gr. flax seeds. Also upped the spices but left out cloves as I didn't have any. Oh also used any old pears, soft or hard. YUM! Bake muffins for 30-35 minutes.

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Tiffany

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Reviewed: Oct. 16, 2007

This bread is delicious. The spices made it smell so good while baking, it was the perfect thing for a cool fall day. I made up some honey butter to spread on it, and it was just perfect.

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Cat Berner

Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: 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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Miss Michelle

Cooking Level: Intermediate

Home Town: Oakland, California, USA

Living In: Santa Monica, California, USA

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Reviewed: 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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FRAMBUESA

Cooking Level: Expert

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Reviewed: 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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HappyMommy2

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Molalla, Oregon, USA

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Reviewed: Jan. 15, 2007

Thanks for giving my bread such rave reviews! I'm glad others like it as much as I do. Yes, it is supposed to read 3 whole eggs, not 3 tablespoons of eggs. I wonder if that can be changed on the recipe. Happy baking!

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JAWANDMEE

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Reviewed: 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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JenCeruzzi

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Dec. 26, 2006

this pear bread is absolutely divine! we received a box of very ripe royal riviera pears for christmas & i needed a good recipe to use a few of them quick. my pears were soft but worked well in this recipe & held their shape during the baking process. note: i used 3 eggs not 3 tablespoons eggs as written ~ typo? thank you jawandmee! there were rave reviews from everyone!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 11, 2006

Very Good! I will make again!

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mooingfish

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Reviewed: Oct. 28, 2006

Absolutely wonderful. Very moist. I used 2 cups all purpose flour and 1 cup whole wheat flour.

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LELEGG

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Reviewed: 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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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: 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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BOLOTY

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Reviewed: Oct. 7, 2006

This was the first time I ever made bread and I was so shocked at how well it turned out. I think next time I'm gonna cut the pears into smaller chunks. This tasted sooo good!

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jjernstedt

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Reviewed: Sep. 15, 2006

So delicious, freezes well.

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HOAGY294

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Reviewed: Sep. 10, 2006

Wonderfully moist & tender. The molasses is not overbearing & the spices are perfect. This is a fantastic recipe, I wouldn't change a thing. This will go on my comfort food list!

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