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Pear Bread II

Pear Bread II

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Anna

Anna

The delicate flavor of fresh pears and pecans dance enchantingly in this lovely summer loaf. Freezes well if double wrapped. Delicious and easy.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x4 inch loaf pans.
  2. In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans
  3. Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.
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Reviews

FLASHMAN
88

FLASHMAN

10/8/2003

I substituted all of the oil for 1 cup of unsweetened applesauce and it was FANTASTIC. This bread is moist and tasty.

GRANNYLOOHOO
77

GRANNYLOOHOO

7/21/2006

This is a delicious bread--the only change I made was to use 1/2 c. brown sugar in place of 1/2 c. white sugar, and I left out the nuts but will add them next time. I will use this recipe as a nice change from zucchini bread.

Sarah in Newcastle
64

Sarah in Newcastle

10/28/2007

Delicious! I replaced half the oil with applesauce, half the white sugar with brown, and half the flour with whole wheat flour. I also doubled the vanilla.

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