Comments on: latest addition

By: sara

sara — Sun, 14 Nov 2010 00:38:17 +0000

Hi, Just wanted to let you know I made this bread and LOVED it. I didn’t have whole wheat pastry flour so I used white whole wheat and it worked perfectly. So yummy!! Thanks for the recipe.

By: Beth

Beth — Wed, 27 May 2009 22:39:21 +0000

I made this and really like it. I did; however, substitute regular flour for the whole wheat pastry flour and Nutmeg for Cardamom, since I didn’t have any.;) It was delicious!

By: Mike

Mike — Sun, 19 Apr 2009 09:23:28 +0000

I love anything with the pear + vanilla + cardamom combo. Just wondering though, what’s the purpose of tossing the pecans in the flour mixture?

By: Lisa aka "The Bumpkin"

Lisa aka "The Bumpkin" — Fri, 20 Mar 2009 23:26:01 +0000

Headed to the open air market first thing tomorrow for pears…Congratulations, found you at The Pioneer Woman, love Ree!!!!!!!!
To take slice for breakfast, perfect. Lucky Lucky you, your blogging life is looking up.
Must go peruse your recipes, a lovely Friday Night it will be, Congratulations again!

By: Dakota

Dakota — Tue, 03 Mar 2009 21:46:32 +0000

Oooh, that bread looks good! My hubby and I don’t have quite as many traditions as you do, but we do have a cheese drawer. It’s a bit funny really, he is the one who likes having things in one particular spot, but I started the cheese drawer and have to keep nagging him that to put the cheese back there!

By: ingrid

ingrid — Mon, 02 Mar 2009 15:43:40 +0000

We have a “cheese” drawer too but tell that to my Honey who keeps putting the cheese into “fruit” drawer despite the fact he just got it out of the “cheese” drawer!! Grrr.

Your bread sounds lovely. What a great idea making breakfast for the week. I do love cooking with my Honey, though he probably doesn’t feel the same way. Something about being bossy.
~ingrid

By: Treehouse Chef

Treehouse Chef — Mon, 02 Mar 2009 02:37:13 +0000

Wow! the photos are gorgeous. I just want to eat the picture. I will save this recipe and make it at a later time. I looks like a winner!

By: Kristin at The Kitchen Sink

Kristin at The Kitchen Sink — Sun, 01 Mar 2009 16:32:02 +0000

whitney: There’s always room for a new recipe, right?

Johanna: That’s a great question and one for which I’m still working out an answer. First, it’s critical to let them cool completely. Absolutely completely. With particularly moist breads, I think it also helps to leave them out, uncovered the first night you’ve made them. After that, I think they’re fine in a gallon-sized ziploc or wrapped tightly in plastic wrap. If you’re still having trouble with it becoming sticky, a large tupperware helps. And storing in the fridge helps too.

Jennifer: Thanks!

Amy: Glad to know I’m not alone!

Joy: Thanks for noticing. I will keep it up.

ashley: I live in Chicago, but my husband and I went to Northwestern for undergrad too and love to visit Evanston. Good to meet (virtually) another Northwestern-er!

Courtney: I think you could scale back the sugar a bit too, if you’re wanting to go even more healthful (especially if your pears are sweet). I hope you give it a try!

Robin: Hold the phone! You can bring un-ripe avocados back to the store? It’s the worst feeling to slice into a bad avocado.

The Duo Dishes: You know, I don’t know. It might be because my loaf pan is on the large side (10×5).

Jennifer: Thanks!

By: Jennifer

Jennifer — Sun, 01 Mar 2009 12:27:51 +0000

That looks delicious!!!

By: JEP

JEP — Fri, 27 Feb 2009 22:46:10 +0000

Love quick breads but never liked pears…a texture thing & could never seem to hang-out long enough for the just-right-ripe-stage. Your recipe will solve both issues for me…buy pears, forget about ‘em until overly ripe, then grate & chop & bake me some heavenly quick bread..thanks!