pear bread recipe
A cozy, aromatic quick bread loaded with fresh pears, cinnamon, and nutmeg. Perfect for breakfast, snacks, or dessert. Pairs beautifully with coffee or tea.
Ingredients
- 1½ cups all-purpose flour or whole wheat/gluten-free blend
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup granulated sugar or coconut sugar
- ¼ cup brown sugar packed
- 2 large eggs or flax eggs for vegan
- ⅓ cup neutral oil e.g., vegetable, coconut, or applesauce for lower fat
- 1 tsp vanilla extract
- 1½ cups ripe pears peeled and diced (about 2 medium pears)
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- In a bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat sugars, eggs, oil, and vanilla until smooth.
- Fold dry ingredients into wet mixture until just combined (do not overmix).
- Gently stir in diced pears and nuts (if using). Pour batter into the pan.
- Bake 50–60 minutes, until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Video
Notes
- Ripe pears: Use Bartlett, Anjou, or Bosc pears for the best texture.
- Vegan option: Swap eggs for 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water).
- Add-ins: Substitute nuts with chocolate chips, raisins, or dried cranberries.
- Storage: Wrap tightly and store at room temp for 2 days or freeze for up to 3 months.
- Glaze: Drizzle with a simple powdered sugar glaze or honey for extra sweetness.