posted in Breads

Pear Bread

Here’s an easy and delicious recipe for Pear Bread >

Pear Bread #recipe
I traveled earlier this week and stocked up the house with food for my husband and son before I left.  When I came home, the three beautiful pears I left for them to snack on sat in the fruit basket ripened beyond the point of wanting to eat them.  Darn.  All turned out okay though since I remembered I had been wanting to try this recipe for pear bread.  It was Thursday night… and it was a good chance to make a breakfast treat for the upcoming weekend.  As I write this now (Friday night), we have one of two loaves left!

Pear Bread

A nice alternative to 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 chose 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.

Pear Bread #recipe -

If you’ve got some ripening pears, give this bread recipe a try.  Make a loaf for you… make a loaf for a friend (unless you’re family dives in before you can object!)

Yield: 2 loaves

Prep Time: 15 min

Cook Time: 50 min

Pear Bread


1 cup vegetable or canola oil (see *Tips below)
2 cups granulated white sugar
3 large eggs
2 teaspoons vanilla extract
3 cups Gold Medal® All-Purpose Flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

2 to 2 1/2 cups ripe pears, peeled, cored & chopped finely (3 medium)
1 cup chopped pecans (optional)


1. Preheat oven to 350°F. Lightly grease two 8x4-inch loaf pans.

2. In a large mixing bowl, combine oil, sugar, eggs and vanilla. Whisk together well.

3. In a separate bowl, combine remaining dry ingredients. Stir 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.

4. Bake for 45 to 55 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.


*To lighten-up this bread a little bit, sub half unsweetened applesauce for half of the oil (1/2 cup oil, 1/2 cup applesauce).


Here are a few more pear bread recipes you might enjoy:
Poached Pear Bread by Hip Foodie Mom
Pear- Cardamom Quick Bread by Healthy Delicious
Pumpkin- Pear Bread by Weelicious
Chai Spiced Coconut Pear Bread by Girl Versus Dough

12 Responses to “Pear Bread”

  1. postedNov 8, 2014 5:27 AM

    Lori, I’ll take a good pear bread over banana bread any day!! love the addition of the cinnamon and nutmeg, what a great idea! and thank you for the link love! Happy weekend to you!

  2. postedNov 8, 2014 6:21 AM

    Gorgeous bread, Lori! I love fruity quick breads! Love the photos!

  3. postedNov 8, 2014 6:32 AM

    I adore pear bread! The addition of the spices make this bread aromatic and perfect for fall!

  4. postedNov 8, 2014 11:05 AM

    This pear bread looks wonderful, Lori! I love banana bread, but it’s nice to see another fruit get its turn in the limelight!

  5. postedNov 8, 2014 11:51 AM

    I love the sound of pears with spices! Yum!

  6. postedNov 8, 2014 3:14 PM

    Mm pear bread is one thing I have never tried. Sounds awesome!

  7. postedNov 8, 2014 4:18 PM

    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.

  8. postedNov 9, 2014 3:21 PM

    I love pear cake and I love pear cobbler, so this works for me! Looks delish!

  9. postedNov 9, 2014 6:23 PM

    Haha! I fully stocked the fridge for my husband and kid. ALL of it was still there, rotting away when I got home. 🙂 Love this bread!

  10. postedNov 11, 2014 12:29 AM

    Davvero invitante questo pane dolce!

  11. postedNov 21, 2016 1:22 PM

    Absolutely horrible. Got hard on top. I had used 1 larger pan. After 60 minutes I was adding time at 10 minute intervals for a total of 3 times. The top of the load cracked and was like split pea soup inside. What a waste of time.

    • postedNov 22, 2016 3:37 PM

      Did you use one larger pan for all of the batter instead of making two loaves? I wouldn’t recommend that… it will take too long to bake, which is what probably resulted in an overcooked top for you. I’m sorry it did not work out…

Leave a Comment