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Reviewed: Sep. 21, 2008

Very tasty. I had about 15 over ripe pears and used this to make the bread. I did not use oil, I melted butter instead. I also used 10 grain flour and added toasted pecans. The bread was very moist. It made 4 mini loaves and 1/2 tall round cake pan full too. I have already added it to the recipe book! Will make again too!

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HappyMommy2

	Cooking Level: Intermediate Home Town: Portland, Oregon, USA Living In: Molalla, Oregon, USA
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Reviewed: May 18, 2008

I had to bake it for longer than in the recipe (nearly 1 hour, 45 minutes) but I think that was because I did not divide the batter into 4 pans and just used one large loaf pan. This bread is really moist and absolutely delicious...my friends couldn't stop eating it!

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breadlover


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Reviewed: Apr. 11, 2008

We really liked this recipe. Even though I wrote it down wrong (I only used 15 oz. of pears, drained the juice and saved it.) I also didn't have any oil, so I added a little extra applesauce. The batter was too thick so I added the pear juice last. Also a bit of nutmeg, mmmmm!! Will make it again, mistakes and all.

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1gdcowgrl

	Cooking Level: Expert Home Town: Marlow, Oklahoma, USA Living In: Comanche, Oklahoma, USA
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Reviewed: Jan. 7, 2008

This bread has a delicious combination of spices and stays moist for days. I didn't mush up the pears very well and I ended up with lots of tasty pear chunks in my bread.

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Christine

	Cooking Level: Beginning Living In: Concord, Massachusetts, USA
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Reviewed: Feb. 1, 2007

Extremly tasty recipe, a unique flavor. My family greatly appreciated this treat.

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flatcake23


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Spiced Pear Bread

Reviewer:

HappyMommy2

Reviewer:

breadlover

Reviewer:

1gdcowgrl

Reviewer:

Christine

Reviewer:

flatcake23