About the only thing I can think of is to hot pack the apples plain, using water or unsweetened apple, white grape or pineapple juice instead of a sugar syrup (per NCHFP: "In canning regular fruits without sugar, it is very important to select fully ripe but firm fruits of the best quality. Prepare these as described for hot-packs for each fruit, but use water or regular unsweetened fruit juices instead of sugar syrup. (For more information see additional publications for individual fruits.) Juice made from the fruit being canned is best. Blends of unsweetened apple, pineapple, and white grape juice are also good for filling over solid fruit pieces. Adjust headspaces and lids and use the processing recommendations given for regular fruits. Add sugar substitutes, if desired, when serving.") You could then use them in a lot of different recipes. The color, flavor and texture won't be the same as fruit canned in sugar syrup, but should be acceptable. Here is a link that might be useful: Canning Sliced Apples

I don't know the answer to the pear and apple questions. I used red delicious because that's what I had a bunch of (they had bags of them on sale cheap at the grocery store). If it were me, I wouldn't hesitate to use any kind of apple I had on hand. I might use pears, not sure how they cook though because I don't have much experience with that. If the pears were really soft and juicy, I think that might affect the bread, but again, that's totally a guess. Carol! Nancy! yooohooo! :) Any comments?

Thank you Teresa for this recipe, it's definately a keeper for the holidays! Gina

I am now obsessing about apple cake. Let's see, 4 large eggs with shells weigh 8 ounces. 8 ounces of butter is two sticks, 8 oz of sugar is about a cup and 1/8 in volume. And 8 oz of flour is about 1 and 3/4 cups in volume - is that about right?