Reviewed: Oct. 29, 2011

This is a perfect way to show off your fall pears! It is a very moist and flavorful bread. I diced my pears to 1/2" cubes after coring and peeling them to insure even distribution in the bread. I then dredged them first in the combined dry ingredients before stirring into the wet ingredients mixture. I finished the recipe as directed. They took 60 minutes to cook and are a hit with our family and friends. With such a moist "plummy" bread, I chose to wrap it in foil and store in my refrigerator. I serve it cut into 2" slices topped with fresh whipped cream. You can choose to heat the slices in the microwave before topping with either vanilla ice cream or fresh whipped cream.

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Reviewer:

Monte Rice

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Cooking Level: Expert

Home Town: Corvallis, Oregon, USA

Living In: Jefferson, Oregon, USA

Reviewed: Sep. 3, 2011

this is one tasty bread recipe! i had a large crop of pears this summer and this was a delicious solution!

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Reviewer:

charlotte

Reviewed: Aug. 27, 2011

Awesome, I halved the recipe because I was not sure. I will make the rest tomorrow.

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Reviewer:

Thea

Reviewed: Jun. 12, 2011

Delicious recipe; I made mini loaves and baked for approx 30 min. Also added walnuts pressed into the top--will incorporate next time. Used half whole wheat flour. Diced pears for more immersion of fruit within the bread.

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3 users found this review helpful

Reviewer:

Aredendra

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 30, 2011

Easier to make than expected! Used mostly organic ingredients which adds more flavor & taste. I was out of brown sugar & used granulated maple sprinkles; 4 small eggs instead of 3 (large) eggs; and spelt flour instead of all-purpose. I baked the 2 small loaves about 40 minutes; the large loaf 1 hr +. Reminds me of bread pudding. This is one of the best online recipes ever and will be a family fave!

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5 users found this review helpful

Reviewer:

LALanie

Reviewed: Nov. 2, 2010

Finally a pear bread where I don't have to watch the pears rippen (so difficult to find them just when you want them). If I am out of molasses I substitute corn syrup which works fine. Thanks for a great addition to my files

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7 users found this review helpful

Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Oct. 10, 2010

A tasty, moist molasses flavoured bread.

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6 users found this review helpful

Reviewer:

Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

Reviewed: Apr. 17, 2010

5 million stars!!! So delicious!! With half applesauce and half oil, extra spices, extra molasses, and lots of pears, I am raving about this moist bread! Awesome recipe, thanks.

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7 users found this review helpful

Reviewer:

aRbie5

Reviewed: Feb. 8, 2010

the flavor was good but mine just didn't cook for some reason. I cooked it 70 minutes and it was still wet in the middle.

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5 users found this review helpful

Reviewer:

Oureatinghabits

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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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5 users found this review helpful