My muffin tins were unsatisfactory at the time (I have since bought a new Pampered Chef 12-cup muffin pan and love it!) so I decided to use my loaf pans, even though this would increase my bake time, as well as add the risk that the bread may not turn out well. You just never know, ya know? Another change I made was to substitute 1.5 cups of oats for the same amount of flour. Thus the name, Oatmeal Pear Bread. It took a little extra care while baking because I had to be sure it was cooked through, while also making sure it did not burn. However, the result was perfect!
I will say that I did not use all of the cinnamon-sugar topping, because I personally thought it would be too much. You can experiment and decide what is right for your family. I am also thinking of substituting applesauce as a sweetener next time, instead of sugar, to make it a more healthy version. If I do, I’ll post an update and let you know how it turned out.
I am happy to report, though, that we now have a new favorite breakfast bread , or dessert, to add to our regular menu! Corbin told me about three times, “You need to make this more often, Mom, it’s really great”, so I think I will.
Try it. I just know you’ll love it, too!