This recipe makes a nice, moist bread even though I completely substituted the all-purpose flour with whole wheat flour. I added more pears (chopped, not shredded) than the 2 cups, which gave it more of a "pear taste", and the spices made the bread smell really good while it was in the oven. The recipe uses two 8"x5" pans which I didn't have. Instead, I used two 9" x 5" pans and baked it for ~50 minutes, and it still came out fine. I used chopped walnuts but will try pecans next time. This is a nice alternative to banana bread.
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This recipe makes a nice, moist bread even though I completely substituted the all-purpose...