Fluffy, moist and fruity pear bread! It is one of the easiest and most delicious loaf cakes I have ever made, and it is great for breakfast or dessert!
Jump to:
Pear Bread
My Pear Bread recipe guarantees an easy, no-hassle bake that results in a super delicious bread your family and friends will surely love.
Who would've thought that Pear would be such a versatile fruit? It can be used in savory dishes, but it can also be used to bake goods.
This easy Pear Bread Recipe is a great way to use any ripe pears you have; it doesn't require a lot of ingredients, and it won't take much of your time. Seriously, I can't recommend it enough!
I don't use milk like in my Hazelnut Cake Recipe. Instead, I used sour cream, which was a good choice; sour cream adds tenderness, moisture and richness to the cake. I also flavored this loaf cake with ground cinnamon, which goes so well with pears.
Ingredients
Flour: I use all-purpose flour. You may use self-rising flour instead and skip the baking powder.
Ground cinnamon: Adds warm flavor and nice aroma to the bread, it also goes well with fruit flavors.
Butter: I use unsalted butter! It gives the cake richness and additional moisture.
Sugar: I use granulated sugar as the main sweetening agent for this recipe.
Eggs: I use 2 large eggs. They help bind your ingredients together.
Vanilla extract: It gives this cake a nice smelling aroma and flavor.
Baking powder: It is a leavening agent and helps your bread to rise.
Baking soda: This is another leavening agent and It also gives a light texture to your bread.
Sour cream: It makes the batter richer and adds flavor to your loaf.
Fresh Pears: I don't peel the pears, and I cut them into small chunks. Look for ripe or firm pears, do not use overripe pears because they will add too much moisture to your recipe.
"See the recipe card below for more information about the ingredients and quantities."
How to Make Fresh Pear Bread - Step By Step
One: Preheat the oven to 170C / 350F and line a 2lb loaf pan with parchment paper.
Two: In a large bowl, mix flour, baking powder, cinnamon, baking soda, and salt.
Three: In a medium bowl, whisk butter and sugar until light and fluffy
Four: Whisk in the eggs (one at a time).
Five: Stir in sour cream and vanilla extract until combined.
Six: Fold in flour mixture until incorporated.
Seven: Stir in the chopped pears. Transfer the batter to the loaf tin and bake for 40 to 45 minutes, then cool the cake completely on a wire rack before cutting and serving.
Recipe Variations
- If you want more sweetness, make a streusel topping and swirl it in your batter before baking; it will work wonders.
- You can add pecans, chopped walnuts and other nuts to this recipe as additional toppings.
- You can also mix in apples with the pears as long as the fruits that you are using are firm and not mushy.
- If you don’t have ripe pears, you can use canned pears for this recipe.
- Another good combinations with pears are bananas. Throw some ripe bananas in your mixture to make for a great banana pear bread!
- Add some chocolate chips to the batter.
- Scoop the batter into a bundt pan instead of a loaf tin.
- Sprinkle some Cinnamon sugar on top of your cake before baking for a crispy crust.
Serving Suggestions
I LOVE to serve it with a cup of coffee in the morning for a quick breakfast.
If you have a special occasion, you can serve it with other desserts, such as Raspberry Sponge Cake or Lemon Victoria Sponge With Lemon Curd.
Storage
Fridge: I keep the bread in the fridge covered for 2-3 days.
Tip: My secret to preventing the cake from getting soggy in the fridge is to top it with a paper towel to absorb any moisture.
Freezer: You can also keep your it in the freezer to make it last longer. First, double wrap the bread in plastic wrap or aluminum foil and then keep it stored in an airtight container; It will last for 1-2 months.
Reheating: You can reheat your Pear Bread in the oven at 180C / 350F for a 10 minutes. You can also pop it in the microwave for a few seconds.
Frequently Asked Questions
Fresh, ripe, and firm Pears such as Anjou, Bartlett, and Bosc Pears work best for this recipe. But if you don’t have this immediately on hand, then you can use canned pears.
No, make sure to defrost your bread in the refrigerator overnight before reheating it in your oven.
Well, chopped fresh pears will give your bread a nice texture as opposed to using pear puree.
More Cake Recipes
I hope you like this recipe! Follow Recipe Tale on Pinterest to keep up-to-date with all new recipes.
Recipe
Fresh Pear Bread Recipe
Equipment
- Loaf tin
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup butter , softened
- ⅔ cup sugar
- 2 large eggs , room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 fresh pears , peeled, cored and chopped
Instructions
- Preheat the oven to 180C / 350F and line a 2lb loaf pan with parchment pepper.
- In a mixing bowl, mix flour, baking powder, cinnamon, baking soda and salt.1 ½ cups all purpose flour, 1 teaspoon baking powder, ¾ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon salt
- In another bowl, whisk butter and sugar until light, and fluffy, then whisk in the eggs( one at a time).½ cup butter, ⅔ cup sugar, 2 large eggs
- Stir in sour cream and vanilla extract until combined.1 teaspoon vanilla extract, ½ cup sour cream
- Fold in flour mixture until incorporated. Stir in the chopped pears.2 fresh pears
- Transfer the batter to the loaf tin and bake for 40 to 45 minutes, then cool the cake completely before cutting it and serving.
Mary
Can I use buttermilk instead of sour cream?
Radwa
I never tried this recipe with buttermilk, however, I tried it with yogurt, and it was so good.
Zendaya
This bread is so soft and delicious! Thanks for sharing the recipe.