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My review
Spiced D'Anjou Pear Bread
JAWANDMEE
"More like cake than bread, this 'plummy' creation is moist and delicious. The pears and spices combine so tastily that I only bake this when there are other people around so I won't eat both loaves all by myself."
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Ingredients
1 h 30 m servings 223 calsOriginal recipe yields 24 servings (2 (9x5 inch) loaves)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C), and generously grease two large loaf pans. (The long pieces of pear make the loaves more susceptible to sticking in the pans and falling apart, so make sure you grease the pans generously.)
- In a large bowl, combine brown sugar, vegetable oil, molasses, and eggs. Mix in salt, baking soda, cinnamon, cloves, ginger, and allspice. Stir the pear slices in, coating them evenly. Stir in the flour. Pour batter into the prepared loaf pans
- Bake for 50 to 65 minutes. Allow loaves to cool in pan about ten minutes before removing them and placing them on a wire rack to cool completely.
Footnotes
- Note
- It is very important that you add the pears BEFORE the flour. If you try stirring them in after you've added the flour, it will seem impossible to mix them evenly into the thick batter.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 223 calories; 9.9 g fat; 32 g carbohydrates; 2.6 g protein; 23 mg cholesterol; 188 mg sodium. Full nutrition
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Reviews
Read all reviews 4046 Ratings
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Most helpful positive review
10/14/2005
The most delicious, moist gingerbread ever. Just know that I think the author meant 3 eggs instead of 3 Tbs. of eggs. Excellent recipe.
Most helpful critical review
9/3/2007
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...
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10/14/2005
The most delicious, moist gingerbread ever. Just know that I think the author meant 3 eggs instead of 3 Tbs. of eggs. Excellent recipe.
9/18/2007
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 i...
10/10/2006
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 neigh...
3/15/2007
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 pecan...
10/15/2006
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'...
1/9/2006
This bread was easy to make and very moist and tasty. My 10 year old followed the recipe and she added some golden raisins and walnuts (she has to make everything her own). The loaves turned o...
12/30/2006
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 1...
5/3/2006
I used less sugar and oil. And I also peeled the pears as well. Very tasty though! Fast and easy to make!