Cinnamon Swirl Pear Bread

I found this in an old Taste of Home magazine I had.

• Ready In: 3 hrs 40 mins
• Yields: 3 loaves

Ingredients

• 3  cups pears, chopped and peeled
• 1⁄2 cup water
• 1 1⁄4 cups sugar, plus
• 1  teaspoon sugar, divided
• 3 (1/4ounce) packages active dry yeast
• 1⁄2 cup warm water (110 to 115)
• 4  eggs, lightly beaten
• 1⁄2 cup butter, softened
• 1⁄2 cup honey
• 2  teaspoons salt
• 1  teaspoon  almond extract
• 10 -11  cups all-purpose flour
• 1  tablespoon ground cinnamon

Directions

1. Combine the pears, 1/2 cup of water and 1/2 cup of sugar in a saucepan. Simmer, uncovered for 10 minutes or until tender.
2. Drain well, but reserve the syrup. Add cold water, if necessary, to syrup to measure 1 cup; set aside.
3. In a mixing bowl, dissolve yeast in warm water. Add 1 tsp sugar; let stand for 10 minutes.
4. Add eggs, butter, honey, salt, almond extract, 4 cups of flour and reserved pears and syrup. Beat until smooth.
5. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface, knead for 6-8 minutes, or until smooth and elastic.
6. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place about 1 1/4 hours, or until doubled.
7. Punch dough down, divide into thirds. Roll each portion into a 16 x 8 inch rectangle. Combine cinnamon and 3/4 cup sugar, sprinkle over dough within 1/2 inch of edges.
8. Roll up, jelly-roll style, starting with a short side; pinch seams to seal.
9. Place seam side down, in 3 greased 9x5x3 inch loaf pans. Cover and let rise until doubled, about 45 minutes.
10. Bake 375 for 20 minutes, and then cover loosely with foil. Bake 15 to 20 minutes longer, or until bread tests done.
11. Let loaves cool on wire racks.