Reviewed: Sep. 18, 2006

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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Reviewer:

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Vermont, USA

Reviewed: Aug. 21, 2006

Excellent bread! I used half whole wheat and half white flour, and I used half brown sugar and half white. Also, I wanted chunks of pear in my bread, so I didn't shred the pears but rather cut them into big chunks (and used a generous two cups). And instead of flouring my bread pans, I cinnamon-sugared them, which I find I definitely prefer for sweet quick breads.

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Reviewer:

annanthony

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 24, 2006

Very good flavor. I chopped the pears up fairly fine as they were too ripe to grate, but a couple whirls in the food processor or mashing a bit with a fork might be better (and faster). I will definitely make this bread again.

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Reviewer:

val_squared

Cooking Level: Intermediate

Reviewed: Apr. 14, 2006

I had to use almond flavoring as I had no vanilla. My oven must be a bit hot b/c my loaves were a little over-baked. Excellent none the less!

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Reviewer:

JEANNE ROBERTS

Cooking Level: Intermediate

Living In: Fallston, Maryland, USA

Reviewed: Mar. 28, 2006

Very good!! Even my very picky 7 year old loved it, and I mean LOVED IT!. I used 3/4 cup all-purpose flour and 3/4 of whole wheat flour. And the family still loved it and didn't notice the difference.

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Reviewer:

Lindsay

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Reno, Nevada, USA

Reviewed: Feb. 15, 2006

Excellent. Very moist and delicious!

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Reviewer:

DMWHITE22

Reviewed: Jan. 11, 2006

This recipe is excellent. I used 2 teaspoons of ground ginger and 1 teaspoon of cinnamon instead of the 1 tablespoon of cinnamon in the recipe. It is deliscious toasted!

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Reviewer:

OCEANAVE

Cooking Level: Professional

Living In: Joppa, Maryland, USA

Reviewed: Jan. 7, 2006

This sweet bread is really good. I thought it was too gooey when I mixed it, but it came out fine.

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Reviewer:

KROBINETT

Reviewed: Nov. 30, 2005

A light and pleasant recipe. I altered this recipe slightly to accommodate making muffins rather than bread loaves. First, I halved the recipe which prepared dough ample for making twelve pear muffins. Furthermore, I diced two ripe Anjou pears, providing exactly one cup of sweet pear fruit. I omitted the pecans and added a pinch of pure maple sugar on the top of each muffin before placing in the oven for twenty-five minutes. Homemade honey butter provides a pleasant complement to these muffins.

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Reviewer:

Ania

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Upper Arlington, Ohio, USA

Reviewed: Nov. 29, 2005

This is delicious and moist. I had never even heard of pear bread until I found myself with too many ripening pears. I used the AllRecipes search engine and plugged in flour, sugar, eggs and pears and there it was. So glad I found it.

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