I took other people's advice when making this recipe. I diced the pears into small pieces instead of shredding them and then drained the liquid off and patted them as dry as I could. I doubled the recipe and used four cups of very firmly packed diced pears then took one scant cup out and processed it in the food processor. I used changed the recipe a bit when I doubled it: 3 whole eggs one package of pudding mix 1 cup whole wheat flour and 2 cups of white flour and only 1 1/2 tsp of cinnamon. Baked at 350 for one hour and the bread came out perfect. Five stars. I find that fruits and vegetables vary so much in size and water content so results can really vary.
I took other people's advice when making this recipe. I diced the pears into small pieces instead of shredding them and then drained the liquid off and patted them as dry as I could. I doubled the recipe and used four cups of very firmly packed diced pears then took one scant cup out and processed it in the food processor. I used changed the recipe a bit when I doubled it: 3 whole eggs one package of pudding mix 1 cup whole wheat flour and 2 cups of white flour and only 1 1/2 tsp of cinnamon. Baked at 350 for one hour and the bread came out perfect. Five stars. I find that fruits and vegetables vary so much in size and water content so results can really vary.
this recipe should be renamed 'pear mousse' or 'pear bread pudding'. I am a pretty experienced baker and I followed recipe to a 'T'. After 90 minutes toothpick was not nearly clean so let it go for another 15 minutes and still was not but it was getting too dark on the top so took it out....of course it immediately sank. I waited and now cut into it and it is the consistency of bread pudding. Can't taste the pears. 325 does seem like a very low temp for a quickbread...usually 350 sometimes 375. I am always a bit leary of recipes that call for a certain number of fruit instead of 'cups'....I had a bartlett and a bosc pear that were on the larger side but another small bartlett so mashed the smaller one and shredded the two bigger ones. Now I have 1 eggyolk and almost 1/3 cup of vanilla instant pudding powder that I will have to find use for. I would advise if one is going to make this that they use smaller pears and not very juicy; perhaps then it would turn out.
I really enjoy this recipe -- I wasn't paying attention to the recipe and cooked at 350 for an hour and it came out wonderfully. I also drained the shredded pears let them sit and drained them again. I also substituted half the all purpose flour with whole wheat. Came out delicious!
This pear bread is delicious and moist. I didn't have vanilla pudding mix so I took a chance and used butterscotch. Yum!! Thanks for the recipe!
This was really good. I true to my nature had to alter the recipe. I used 6 pears no water and 3 whole eggs and doubled the rest of the ingrediants to make 2 loaves of bread. Very tasty and moist.
This bread was pretty tasty. I left out the water. It had a wonderful flavor and was very much enjoyed by everyone.
This is absolutely delicious. I doubled the recipe and baked half as muffins and made one loaf of bread. It worked great. 30 minutes in the oven for the muffins. I also substituted cardamom for half of the cinnamon. Very Very good will definitely make again.
Quite delicious. Will make again. As recommended I eliminated the water since my pears were very ripe.
This recipe is really awesome! I had a lot of pears to use up and my super-picky 6-year-old twin daughters don't like fresh pears. I made several loaves of this bread and my girls ate all of it!! It's very moist and has the perfect amount of sweetness. This will be the only pear bread recipe I use from now on!
