Moist and Spiced Pear Bread Recipe
This moist and flavorful pear bread is the perfect way to use up ripe pears. Lightly spiced with cinnamon and nutmeg, it's easy to make, freezer-friendly, and ideal for breakfast, snacking, or dessert. Serve it warm with butter or a drizzle of honey for a comforting homemade treat.
Equipment
- 9x5-inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Whisk and spatula
- Box grater (if grating pears)
- Measuring cups and spoons
- Cooling rack
- Parchment paper (optional)
Ingredients
- Dry Ingredients:
- 2 cups 240g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Optional: ⅛ teaspoon ground cloves or ginger
- Wet Ingredients:
- 2 large eggs room temperature
- ¾ cup 150g granulated sugar (or half white, half brown sugar)
- ½ cup 120ml vegetable oil or melted butter
- 1 teaspoon vanilla extract
- ¼ cup 60g yogurt, sour cream, or buttermilk (optional for extra moisture)
- 1½ to 2 cups about 2–3 medium grated or finely diced ripe pears, peeled
- Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ⅓ cup raisins or dried cranberries
- ¼ cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optional spices.
- In a separate bowl, beat the eggs, then add sugar, oil (or melted butter), vanilla, and yogurt (if using). Mix well.
- Fold in the grated or chopped pears until well distributed.
- Combine the wet and dry ingredients, mixing gently until just combined. Do not overmix.
- Add any optional mix-ins like nuts or raisins and stir gently.
- Pour the batter into the loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Slice and serve plain, or with a spread of butter, honey, or cream cheese.
Notes
Pears should be ripe but not mushy. Bartlett and Bosc are best.
For extra moisture, use grated pear; for texture, use finely chopped.
Bread can be stored at room temperature for 2–3 days, refrigerated for 5–6 days, or frozen for up to 3 months.
Optional: Sprinkle a little brown sugar or chopped nuts on top before baking for a crunchy finish.
For extra moisture, use grated pear; for texture, use finely chopped.
Bread can be stored at room temperature for 2–3 days, refrigerated for 5–6 days, or frozen for up to 3 months.
Optional: Sprinkle a little brown sugar or chopped nuts on top before baking for a crunchy finish.