I served this Pear & Cranberry Bread from Coconut & Lime at my January brunch party, along with a delicious tofu-based entree, the recipe for which you will see in a couple of days. 
This bread was quite easy to make, though it does require a food processor (or at least a better blender than I have). It was very moist and delicious, and the presentation is just beautiful. I think this would make a great gift, either as a full loaf or two small loaves.
The only substitution I made was for the allspice, as I didn’t have that on hand and rarely make things that call for it. I believe my little substitution book said to use equal parts of cinnamon, nutmeg and cloves. I can’t remember exactly what I did, but I think that since the recipe already called for nutmeg, I might have tossed in just a little more of that, then 1/8 t each of cinnamon and cloves. I think it was a little too clovey, so in the future I will cut that down a bit.
One last note — I found that I was able to get the full amount of pear puree from a single pear. I’m not sure if mine was larger than theirs, or I chopped up more of it or what, but just something to keep in mind. You can probably get away with buying two total, and just reserving two nice big slices for the top when you start to make the puree.
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