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Best Ever Pear Bread Recipe

I love blending seasonal ingredients into something special. My pear bread features all purpose flour, diced pears and a dash of vanilla extract, with aromatic hints of cinnamon and nutmeg. The optional cinnamon sugar streusel adds a subtle crunch that makes this recipe a delightful treat for any time of year.

A photo of Best Ever Pear Bread Recipe

I recently whipped up my Best Ever Pear Bread and I just had to share the recipe with you. This sweet, tender quickbread perfectly captures the essence of fall using diced pears (either fresh or canned) along with a mix of common pantry favorites like all purpose flour, granulated sugar, and a blend of spices including ground cinnamon and nutmeg.

I mixed in some key ingredients like baking powder, baking soda and a pinch of salt to make sure it rises just right all while keeping the flavors balanced. I also added eggs, vanilla extract and buttermilk which makes it incredibly moist.

If you’re into a bit of crunch, try adding the optional cinnamon sugar streusel topping, made with brown sugar, flour, cinnamon and cold butter. Its hints of Appalachian charm, pear dessert vibes and fruit bread goodness make this recipe a must-try for any fan of sweet, speedy breads.

Enjoy and happy baking!

Why I Like this Recipe

I like this recipe because:
1. I love how the warm spices like cinnamon and nutmeg give it that cozy, fall vibe that makes me feel nostalgic.
2. I really enjoy the moist, tender crumb that comes from mixing in the diced pears – it makes every bite super satisfying.
3. I appreciate that the optional cinnamon sugar streusel topping adds a crisp, sweet crunch which makes the textures exciting.
4. I like that it’s a quick and simple recipe so i can whip it up anytime i’m in the mood for a comforting treat.

I made this recipe write-up feel a bit more real and down-to-earth. Here’s how i usually bust it out:

First, i preheat my oven to 350°F and grease a loaf pan. In one bowl, i toss together 1 3/4 cups all purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. In another bowl, i beat 2 large eggs with 1 tsp vanilla extract, then stir in 3/4 cup buttermilk and 1/2 cup melted butter. I mix the wet and dry ingredients together until they are just combined – i don’t overmix it cuz that can make the bread tough. Next, i gently fold in 1 cup diced pears (fresh or canned works, just drain the canned ones first).

If i’m feelin’ a little extra, i make the cinnamon sugar streusel topping by combining 1/2 cup brown sugar, 1/3 cup flour, and 1/2 tsp cinnamon with 2 tbsp cold unsalted butter until it gets a crumbly texture. I pour the batter into my prepared loaf pan and, if using the streusel, sprinkle it evenly over the top. I bake it for about 55 to 65 minutes, or until a toothpick poked in the center comes out mostly clean. Let it cool in the pan for around 10 minutes then move it to a cooling rack. Finally, i slice it up and dig into this fall-inspired, sweet pear bread while its still a little warm.

Ingredients

Ingredients photo for Best Ever Pear Bread Recipe

  • All purpose flour: Provides carbohydrates for energy, though it lacks extra fibre sometimes.
  • Granulated sugar: Sweetens the bread a bit, but isn’t the healthiest option.
  • Buttermilk: Contains protein and calcium, giving the bread moisture with a tangy kick.
  • Pears: Offer fibre, vitamins, and natural sweetness that balances spices perfectly.
  • Eggs: Improve structure and add protein while binding the batter together.
  • Unsalted butter: Delivers rich flavor and moist texture even if its fat makes it indulgent.
  • Cinnamon & Nutmeg: Provide warming spice flavor and aroma, enhancing overall taste of bread.
  • Vanilla extract: Adds a sweet, subtle aroma that ties all flavors together nicely.

Ingredient Quantities

  • 1 3/4 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup buttermilk
  • 1/2 cup unsalted butter, melted (you can substitute if needed)
  • 1 cup diced pears (fresh or canned, drained if using canned)
  • Cinnamon sugar streusel topping (optional):
    • 1/2 cup brown sugar
    • 1/3 cup all purpose flour
    • 1/2 tsp cinnamon
    • 2 tbsp cold unsalted butter

How to Make this

1. Preheat your oven to 350°F and grease a loaf pan.

2. In a bowl, whisk together 1 3/4 cups flour, 1/2 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 tsp cinnamon and 1/4 tsp nutmeg.

3. In another bowl, beat 2 eggs with 1 tsp vanilla extract then stir in 3/4 cup buttermilk and 1/2 cup melted butter.

4. Mix the wet ingredients into the dry ingredients until just combined then gently fold in 1 cup of diced pears.

5. If you’re using the cinnamon sugar streusel topping, mix together 1/2 cup brown sugar, 1/3 cup flour, 1/2 tsp cinnamon and 2 tbsp cold butter until it forms a crumbly mixture.

6. Pour the batter into your prepared loaf pan and sprinkle the streusel evenly over the top if you like a little crunch.

7. Bake for about 55 to 65 minutes, or until a toothpick poked in the center comes out mostly clean.

8. Let the bread cool in the pan for around 10 minutes and then move it to a cooling rack.

9. Slice and enjoy your delicious, fall-inspired pear bread while it’s still a bit warm.

Equipment Needed

1. Oven
2. Loaf pan
3. Mixing bowl for dry ingredients
4. Mixing bowl for wet ingredients
5. Whisk (or fork for beating eggs)
6. Measuring cups and spoons
7. Rubber spatula
8. Cooling rack
9. Toothpick for testing doneness

FAQ

A: Yeah, you can use overripe pears. They add extra sweetness and softness but be careful not to mash them completely into the batter.

A: You can make a substitute by adding a teaspoon of lemon juice or vinegar to a cup of regular milk. Let it sit for a few minutes before using.

A: Sure, you can mix the topping ingredients in advance and store it in the fridge. Just let it come to room temp before sprinkling it on the bread.

A: Make sure to drain your canned pears well or pat your fresh pears dry. Also, mix them gently into the batter to maintain the texture.

A: Wrap the bread tightly in plastic wrap or foil and store it in an airtight container at room temperature. It should be good for a few days.

Best Ever Pear Bread Recipe Substitutions and Variations

  • If you dont have buttermilk, mix 3/4 cup of regular milk with 1/2 tablespoon lemon juice or vinegar and let it sit for about 5 mins.
  • If unsalted butter isn’t available, you can use the same amount of melted coconut oil or margarine instead.
  • Not into pears? Try using chopped apples instead to keep that sweet, moist texture.
  • If vanilla extract is missing, a few drops of almond extract can do the trick, but use less cuz its more potent.

Pro Tips

1. Try letting your eggs and buttermilk sit at room temp for a bit before using them – it helps everything mix together smoother and can even improve the texture of your pear bread.
2. Be super gentle when folding in the diced pears; you dont wanna over mix the batter or you’ll end up with a tough crumb, so take your time here.
3. If you’re using the streusel topping, chill the butter first and even consider using a fork to crumble it into the brown sugar and flour – this makes it way easier to get that perfect crumbly consistency.
4. Test your bread a few minutes before the suggested time with a toothpick in different spots to make sure its fully done; oven temps can varies so it might need a tad more or less time.

Best Ever Pear Bread Recipe

Best Ever Pear Bread Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I love blending seasonal ingredients into something special. My pear bread features all purpose flour, diced pears and a dash of vanilla extract, with aromatic hints of cinnamon and nutmeg. The optional cinnamon sugar streusel adds a subtle crunch that makes this recipe a delightful treat for any time of year.

Servings

8

servings

Calories

380

kcal

Equipment: 1. Oven
2. Loaf pan
3. Mixing bowl for dry ingredients
4. Mixing bowl for wet ingredients
5. Whisk (or fork for beating eggs)
6. Measuring cups and spoons
7. Rubber spatula
8. Cooling rack
9. Toothpick for testing doneness

Ingredients

  • 1 3/4 cups all purpose flour

  • 1/2 cup granulated sugar

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 2 large eggs

  • 1 tsp vanilla extract

  • 3/4 cup buttermilk

  • 1/2 cup unsalted butter, melted (you can substitute if needed)

  • 1 cup diced pears (fresh or canned, drained if using canned)

  • Cinnamon sugar streusel topping (optional):

  • 1/2 cup brown sugar

  • 1/3 cup all purpose flour

  • 1/2 tsp cinnamon

  • 2 tbsp cold unsalted butter

Directions

  • Preheat your oven to 350°F and grease a loaf pan.
  • In a bowl, whisk together 1 3/4 cups flour, 1/2 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 tsp cinnamon and 1/4 tsp nutmeg.
  • In another bowl, beat 2 eggs with 1 tsp vanilla extract then stir in 3/4 cup buttermilk and 1/2 cup melted butter.
  • Mix the wet ingredients into the dry ingredients until just combined then gently fold in 1 cup of diced pears.
  • If you're using the cinnamon sugar streusel topping, mix together 1/2 cup brown sugar, 1/3 cup flour, 1/2 tsp cinnamon and 2 tbsp cold butter until it forms a crumbly mixture.
  • Pour the batter into your prepared loaf pan and sprinkle the streusel evenly over the top if you like a little crunch.
  • Bake for about 55 to 65 minutes, or until a toothpick poked in the center comes out mostly clean.
  • Let the bread cool in the pan for around 10 minutes and then move it to a cooling rack.
  • Slice and enjoy your delicious, fall-inspired pear bread while it’s still a bit warm.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 150g
  • Total number of serves: 8
  • Calories: 380kcal
  • Fat: 12.5g
  • Saturated Fat: 7.5g
  • Trans Fat: 0.2g
  • Polyunsaturated: 1.5g
  • Monounsaturated: 4g
  • Cholesterol: 50mg
  • Sodium: 250mg
  • Potassium: 150mg
  • Carbohydrates: 54g
  • Fiber: 3g
  • Sugar: 25g
  • Protein: 5g
  • Vitamin A: 200IU
  • Vitamin C: 10mg
  • Calcium: 150mg
  • Iron: 1mg

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