Pear Cardamom Bread

From: annlouise

On Nov 5, 2009

I am upgrading from 4 stars to 5. This time this turned out so unbelievably yummers, even with some healthy upgrades. I doubled the recipe, used 1 c whole wheat flour, used sucanat instead of sugar, omitted the topping, and there was a fight over the batch of mini-muffins as they came out of the oven just now. The rest of the batch is in one loaf and one 4`` muffin (baked in a ceramic bowl). Thanks for helping me enjoy a new spice, chia!

From: adams.wifey

On Oct 5, 2009

FANTASTIC! mine took more like 65-70 minutes to cook. i made it vegan by using soymilk instead of eggs - and soymilk instead of milk. tasted great. thanks!

From: HeatherFeather

On Dec 2, 2003

Excellent! The smell of this bread baking is so tempting - rich cardamom scent wafts through the air. The bread is very moist from the pear - the flavor of which is very pronounced. The little chunks of pear get so tender and are well complimented by the cardamom. This was delicious. NOTE: I mixed my liquids up separately with a whisk before adding to the dry ingredients.

From: mikekey

On Oct 23, 2007

WOW-this is special. So moist and I love the flavor of the cardamom (must be my Scandinavian roots). I fancied this up by baking it in small bundt pan. I coated the pan with cooking spray and then sprinkled the topping around the bottom and sides of the pan before pouring batter in. When I inverted it, it had the nice sugar coating. I'll be making this again!