If you love banana bread and zucchini bread, you’re going to love Pear Bread just as much. It’s a soft, moist quick bread filled with ripe, juicy pears and warm spices. The pears bake directly into the batter, adding natural sweetness and a tender texture that keeps the bread moist for days. It’s a simple, old-fashioned recipe that feels familiar and comforting — perfect for fall baking or anytime you have pears that need to be used up.
This recipe makes two loaves, which is always a bonus. Enjoy one now and freeze one for later, or share it with a neighbor or friend. It also makes a lovely homemade gift.
Why This Pear Bread is So Moist:
- Ripe pears add natural sweetness and moisture.
- Oil is used instead of butter, ensuring a tender crumb.
- Warm spices (cinnamon + nutmeg) enhance the fruit without overpowering it.
It has the cozy flavor of a spice cake, but the fruit makes it lighter and fresher.
Ingredients:
- Granulated white sugar
- Vegetable or canola oil
- Eggs
- Vanilla extract
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Ripe pears, peeled and chopped
- Pecans (optional)
How to make Pear Bread:
The complete, printable recipe is in the recipe card at the end of this post.
- Preheat the oven: Set to 350°F. Spray two 8×4-inch loaf pans with nonstick spray.
- Mix the wet ingredients: In a large bowl, whisk together the sugar, oil, eggs, and vanilla.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine: Add the dry mixture to the wet mixture and stir just until combined — don’t overmix.
- Add the pears: Gently fold in the chopped pears and pecans (if using).
- Bake: Divide the batter between the prepared pans and bake 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Recipe Tips
- Use ripe pears — the softer the pear, the easier it blends into the batter and adds moisture.
- If your pears are very juicy, pat them lightly with paper towels before adding to the batter.
- To lighten-up this bread a little bit, sub half unsweetened applesauce for half of the oil (½ cup oil and ½ cup applesauce).
- The pecans are optional but add great texture and flavor.
Serving Suggestions
Slice and serve at room temperature — or warm slightly and spread with:
- Cream cheese spread
- Softened butter
- Honey butter
- Cinnamon sugar butter
A nice alternative to classic banana bread, fresh pear chunks are dotted throughout this spiced-up quick loaf. It doesn’t matter if your pears are near mush. Turns out mushy pears are perfect for pear bread. I choose to lighten the loaf a bit by using 1/2 applesauce in place of 1/2 cup oil (so… 1/2 cup oil + 1/2 cup applesauce). You won’t see any difference in flavor if you do it that way. The applesauce keeps things moist just as the oil does.
Storage
- Freeze: Wrap whole loaves or slices tightly and freeze up to 3 months
- Room Temperature: Wrap well and store up to 3 days.
- Refrigerate: Store up to 1 week.
Pear Bread
Equipment
- 8×4-inch loaf pans (need two for baking the bread)
Ingredients
- 2 cups granulated white sugar
- 1 cup vegetable or canola oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 to 2½ cups peeled and chopped ripe pears (about 3 medium)
- 1 cup chopped pecans, optional
Instructions
- Preheat the oven to 350°F. Lightly spray two 8×4-inch loaf pans with nonstick spray.
- In a large bowl, combine the sugar, oil, eggs and vanilla. Whisk together well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir the dry ingredients into the wet mixture; stir just until combined. Gently stir in the pears and the pecans (if using). Divide the batter between the prepared loaf pans.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Allow the loaves to cool in the pans for 10 minutes before removing them to a wire rack to cool completely.
Notes
- Nutritional information does not include the optional pecans.
- Use ripe pears — the softer the pear, the easier it blends into the batter and adds moisture.
- If your pears are very juicy, pat them lightly with paper towels before adding to the batter.
- To lighten-up this bread a little bit, sub half unsweetened applesauce for half of the oil (½ cup oil and ½ cup applesauce).
- The pecans are optional but add great texture and flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
we love this pear loaf – we add a bit extra nutmeg or chai powder to give a bit more spice but that is a personal choice depending on the day!! Thanks for sharing – love it
Oh My Gosh! just made your pear loaf and it was amazing! I made if for a family visit and was told to leave the rest! So easy and quick to get in the oven and is now my new favourite go to – thank you!!!!
Thank you for your recipe!! It was delicious and I have made the bread twice and have given it to my family and friends. They also said it was delicious. Thanks again! Bilma Carrasco
I love pear cake and I love pear cobbler, so this works for me! Looks delish!
I love the idea of pears with warm yummy spices. Your bread sounds fabulous! I like the idea of using the applesauce to lighten it up a bit.
Mm pear bread is one thing I have never tried. Sounds awesome!
I love the sound of pears with spices! Yum!
This pear bread looks wonderful, Lori! I love banana bread, but it’s nice to see another fruit get its turn in the limelight!
I adore pear bread! The addition of the spices make this bread aromatic and perfect for fall!