Fresh Pear Bread is a new twist for fall! It’s a moist and delicious quick bread that kids (and grownups) can’t get enough of!
This uber-moist, melt-in-your-mouth pear bread recipe has the savory scents of cinnamon spice and vanilla mixed into a pear-studded, pudding-like bread that’s perfect with a smear of butter and cup of coffee! This delicious new recipe is sure to end up being a family favorite. The delicate flavor of pears and vanilla come together to create the most delicious combination. And the texture of this bread is quite simply, the best.
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Fresh & Flavorful Pear Bread
- Now is the time to take advantage of the variety of fresh fall pears and make a pear loaf that will be requested over and over again!
- Pear bread is an easy to make quick bread recipe that’s elegant to take to any gathering.
- Why wait in line at Panera or Starbucks for a fancy slice of bread? Bake it at home and have enough to use all week long!
What’s in Pear Bread?
PEARS: Pears come in various colors and sizes, some being softer or firmer than others. For this recipe, Bartletts are best because they stay firmer during the baking process and are sweet and tangy.
BATTER: Pear bread is intensely flavored and ultra-moist because extra eggs and oil are added to the batter along with standard quick bread ingredients.
NUTS: Pecans have the kind of delicate flavor which complements the pears and brown sugar in this recipe.
PRO TIP: Toast nuts lightly in a sauté pan until they are barely fragrant. This method works for pecans, walnuts, peanuts, seeds, and even coconut flakes, by intensifying their flavor and making them extra crunchy!
- For a lighter, less sugary version, substitute white sugar for a half cup of applesauce.
- Combine half the pears with one chopped banana and make a Banana Pear Bread, or stir in raspberry crumbles or dried cranberry. In addition, mix in Mini chocolate chips or toffee pieces to the batter.
- This recipe can be converted to a gluten free, Paleo version by subbing white flour for your favorite flour alternative. Follow the package instructions for ratio conversions.
- Add a tablespoon or two of toasted coconut, flax, or hemp seeds for a healthy version without sacrificing texture!
How to Make Pear Bread
- Prepare pears and toss with lemon juice. Set aside.
- Thoroughly whisk the wet ingredients together in one bowl and the dry in another bowl.
- Gently fold in the flour mixture into the egg mixture until barely combined. Then fold in pears.
- Scrape dough into prepared pans and bake (as per the recipe below) until a toothpick comes out clean. Cool completely and store, covered in the refrigerator up to a week.
Recipe And Storage Tips
- This recipe makes two loaves, but could also be baked as muffins, or even healthy cupcakes! Slice thick pieces for a gourmet French Toast, or toast a slice and top with vanilla ice cream and this yummy chocolate sauce.
- Pear bread can be frozen whole as a loaf for up to 3 months or in slices individually so they can go from freezer to toaster any time! Plus they make a quick and convenient grab and go snack.
Easy Quick Bread Recipes!
- Moist Banana Bread – only 15 minutes to prep!
- Sourdough Banana Bread – made with sourdough discard.
- Banana Walnut Bread Recipe – quick grab and go treat.
- Pumpkin Cranberry Bread – perfect for fall!
Fresh Pear Bread
- 4 cups ripe pears finely chopped, peeled (about 4-8 pears)
- 1 teaspoon lemon juice
- 3 eggs room temperature
- 1 cup granulated sugar
- ¾ cup oil
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 3 cups flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup pecans chopped
- Preheat oven to 350°F. Grease two 9x5 loaf pans.
- Mix chopped pears with lemon juice and set aside.
- In a large bowl, whisk together eggs, sugar, oil, brown sugar, and vanilla.
- In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, and pecans.
- Add flour mixture to egg mixture and mix until just combined.
- Fold pears into batter and mix until well combined and pears are evenly distributed. Batter will be thick.
- Divide evenly between the loaf pans. Bake for 55-60 minutes, or until a toothpick comes out clean. If the top starts to get too dark, place a loose piece of foil on top while baking. Cool for 15 minutes, remove from pans and transfer to a rack to cool completely.
- Store in the refrigerator in an airtight container.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
Recipe from Taste of Home