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Pear Bread Recipe

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3.9 from 8 reviews

This moist and flavorful Pear Bread combines ripe, finely grated pears with warm cinnamon and crunchy nuts to create a deliciously spiced quick bread perfect for breakfast or an afternoon snack. The bread offers a tender crumb enriched with butter and eggs, enhanced by the natural sweetness and moisture of pears.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 cup chopped pecans, walnuts, or other nuts

Wet Ingredients

  • 3/4 cup unsalted butter, softened
  • 3 large eggs, lightly beaten
  • 2 cups granulated sugar
  • 2 cups peeled and finely grated ripe, firm pears (about 3 to 4 medium pears)
  • 2 teaspoons vanilla flavoring

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Lightly grease and flour a 10-inch tube pan or two 9”x 5” loaf pans to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly combined. Set aside.
  3. Coat nuts with flour mixture: Remove about 1/4 cup of the flour mixture and toss it with the chopped nuts to coat. This helps prevent the nuts from sinking in the batter. Then stir the coated nuts back into the remaining flour mixture.
  4. Combine wet ingredients: In a separate large bowl, beat together the softened butter, lightly beaten eggs, granulated sugar, finely grated pears, and vanilla flavoring until just mixed. The mixture will be somewhat lumpy and not completely smooth, which is fine.
  5. Mix batter: Add the wet pear mixture to the bowl with the flour and nut mixture. Stir gently and just until all ingredients are evenly moistened and combined. Avoid overmixing to maintain a tender crumb.
  6. Transfer and bake: Pour the batter evenly into the prepared pan(s). Bake in the preheated oven for 60 to 70 minutes, or until the top is browned and firm to the touch. A toothpick or cake tester inserted into the center should come out clean.
  7. Cool the bread: Remove the bread from the oven and let it cool in the pan on a wire rack for about 10 minutes. Then carefully remove the bread from the pan and place it top-side up on the wire rack to cool completely before slicing and serving.

Notes

  • Use firm, ripe pears for best flavor and moisture balance.
  • Coating the nuts with flour helps keep them evenly distributed in the bread.
  • Softened butter means it should be pliable but not melted.
  • Grate the pears finely so they blend well into the batter and keep the bread moist.
  • For variation, substitute walnuts or pecans depending on preference.
  • Store bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://recipeplenty.com/pear-bread-recipe/