Fresh Pear Bread is a deliciously moist quick bread that’s perfect for breakfast, as a snack, or an after-dinner dessert.
Take advantage of pear season and bake this richly flavored and aromatic quick bread made with warming spices like cinnamon and vanilla plus crunchy, buttery pecans.
Fresh from the oven or the next day, slather some butter on a thick slice of homemade pear bread and enjoy with your favorite cuppa.
This is My Favorite Pear Bread Because …
- It’s made with simple baking ingredients you likely already have on hand.
- Quick breads are just that, easy and quick! No multiple mixing steps or rising required, and they freeze beautifully!
- It makes two full loaves. Bake a loaf and enjoy a slice now or use it to make a decadent French toast and freeze a loaf for later!
- This quick bread makes the best grab and go snack or easy breakfast treat.
Ingredients
Pears: Bartletts are best because they stay firmer and have a sweet, tangy flavor, however any variety of pears works. For a more rustic loaf, leave the pears unpeeled.
Batter: Extra eggs and more oil produce a richer, pudding-like, intensely flavored loaf. Feel free to switch out the flour for a gluten-free blend (follow conversion ratios). Applesauce can be used for half of the brown sugar for a less sugary version.
Nuts: Buttery-flavored pecans are an excellent choice in this recipe, but you can use walnuts, pistachios, or coconut.
Variations
Feel free to add diced apples, sliced bananas, raspberries, or cranberries to pear bread if desired, or use any of these in place of pears. Make kid-friendly pear bread and toss in some mini chocolate chips, or bump up the nutrition and mix in some chia, flax, or hemp seeds in Step 4.
For a lighter, less sugary version, substitute white sugar for a half cup of applesauce.
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.
While this recipe makes two loaves, it could also be baked as muffins or even cupcakes.
How to Make Pear Bread
Fresh Pear Bread is a deliciously moist quick bread that’s perfect for breakfast, as a snack, or a after-dinner dessert!
- Toss prepared pears with lemon juice and set aside. (Recipe below.)
- Whisk wet ingredients in one bowl and dry in another.
- Fold dry ingredients into wet ingredients until just combined.
- Divide batter into prepared loaf pans and bake until a wooden pick comes out clean.
Cool completely before slicing.
Candace’s Best Quick Bread Tips
- Ovens and pans can vary. Check your bread at least 10 minutes early to be sure it won’t overbake.
- For best results, check the expiration dates on the baking powder and baking soda before using.
- Allow eggs come to room temperature before using.
- Avoid overmixing the dough, or the bread will become dense and heavy.
- Toss the chopped pears in a little flour (after the lemon juice) to keep them from sinking to the bottom of the pan while the bread bakes.
- Slice thick pieces for a gourmet French Toast, or toast a slice and top with vanilla ice cream and this yummy chocolate sauce.
Storing Pear Bread
Keep pear bread in an airtight container at room temperature for up to 4 days.
Freeze the loaf as a whole, or as individual slices, in zippered bags for up to 3 months. Thaw the loaf at room temperature, or pop individual slices into the toaster any time.
More Easy Quick Bread Recipes
Did you enjoy this recipe for Fresh Pear Bread? Be sure to leave a comment and rating below.
Fresh Pear Bread
Equipment
Ingredients
- 4 cups chopped 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 all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup pecans chopped
Instructions
- Preheat oven to 350°F. Grease two 9×5 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.
Notes
- Batter will be thick when scraping into pans.
- Recipe makes two loaves.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe from Taste of Home
Anyone know what adjustments to make if using freshly milled flour? I’m using organic soft white wheat berries.
Hi Laura, I have never worked with freshly milled flour so I can’t say for sure. Maybe another reader can offer some guidance. I would love to hear how it turns out for you!
I have been looking for a great pear bread recipe. It took 3 tries, but finally I found this one. No more searching…this is terrific!
Rita, I am so happy to hear that you enjoyed this recipe.
My husband said that this pear bread is in the top three of all breads banana, zucchini, apple,etc that I’ve ever made. I will probably make 2 more batches and freeze the four loafs/loaves. It’s pear season and my tree is dropping more pears than I can use up!
Robin, Wow, that’s such a great compliment, top three is high praise! Sounds like you’ve got a serious baking streak going. Love that you’re making extra to freeze. It is the perfect way to enjoy pear season to the fullest.
I made this recipe today and it came out wonderful. Thank you for posting this so that I was able to find it. I am an 84 year old woman and this is the first time I have made pear bread. I have made zucchini bread and banana bread. This recipe will be right along side of those and I will make it again.
Betty, thank you so much for your kind words! I’m thrilled to hear that you enjoyed the recipe. Wishing you many more delicious bakes ahead!
Can canned pears be used, in a pinch if drained well?
I’m also thinking of adding pomegranate.
While I haven’t tried that, I do think it would work. Let us know if you try it Jenifer!
This was so good. The kids absolutely devoured it and I think I’m going to have to go get more pears so I can have some bread for the freezer. The pears I had were crazy hard, which worked out great because they didn’t turn to mush in the bread.
The only change I made is that I had a random black banana on the counter that I threw in in place of some of the oil. It wasn’t noticeable, but it did use up a random black banana that would otherwise have been trash and probably made the recipe just one smidge healthier.
I’m totally going to be making this recipe again.
Lou, thank you for commenting. I love that the firm pears held up so well and that you snuck in a banana—such a smart swap to cut back on oil and avoid waste.
Absolutely delicious. Everyone loved it.
Peggy, I am happy to hear that everyone loved the pear bread recipe.
This recipe is as delicious as it is easy, and makes two loafs….one to share! I have a pear tree so this recipe makes good use of them.
Hi Cindy. I am happy to hear that you enjoyed this recipe. Hopefully, it will help put those tasty fresh pears to good use!
I assume the flour should be sifted?
I do not sift the flour Mandy, I find that whisking it lightens it without having to sift it. Enjoy the pear bread! It’s pear season again for me too.
This is a keeper. Absolutely delicious!!
I’m so happy to hear that you love this pear bread Cindia! Tis the season!
Now I know what do do with the pears on my tree! Candace’s husband