This fresh Pear Bread recipe is one of the easiest, most delicious, easy loaf cake you will ever make. It’s a healthy treat that is great for breakfast or dessert.
This Pear Bread recipe guarantees an easy, no-hassle bake that results in a sweet and moist 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 pastries. This easy Pear Bread Recipe is a unique spin on bread. This recipe can showcase the flavor of the fruit by enhancing and complementing it with the different ingredients that are in the recipe.
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Why does this recipe work?
This recipe is the best recipe you can find for several excellent reasons:
- It doesn’t require a lot of ingredients
- It won’t take much of your time
- This recipe is versatile, it can be served as a dessert or can be eaten as a go-to breakfast or snack.
- Because of its fruity flavor, this recipe is an ideal bread for when it’s chilly outside.
- This is less sweet than its popular cousin, Banana Bread.
- An easy quick bread that can be enjoyed at any time of day.
- This recipe is a great way to use any ripe pears you have.
What's In This Quick Pear Bread recipe?
The different ingredients used in this recipe are the following.
All-purpose flour: All-purpose flour is the base for the structure of your bread. It is considered a “soft flour” and will therefore provide the right texture to your bread.
Baking powder: It is a leavening agent and helps your bread to rise.
Baking soda: This is another leavening agent and helps your bread to rise. It also gives a light texture to your bread by reacting with the acidic ingredients in your recipe.
Ground cinnamon: Adds flavor to your bread by acting as an additional flavoring. Cinnamon goes well with fruit flavors and works to highlight its flavor.
Butter: Works to hold the structure of your bread. It also adds subtle flavoring to your recipe and gives it additional moisture.
Sugar: It is the main sweetening agent in this recipe.
Eggs: They help bind your ingredients together. Use large eggs.
Vanilla extract: It gives your cake a nice smelling aroma and works to highlight the different flavors in your recipe.
Sour cream: It makes your batter richer and adds flavor to your loaf.
Fresh Pears: The main source of flavor for this 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 large 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.
Top Tips!
Remember these tips when making your Fresh Pear Bread:
- Look for ripe or firm pears, do not use overripe pears because they will add too much moisture to your recipe.
- This recipe is best prepared by hand mixing. When using a kitchen mixer to mix the ingredients, make sure that you are not overmixing your batter.
Recipe Variations
This recipe is flexible, you can always jazz it up with additional flavors by using some 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!
- To make spiced pear bread, add along with ground cinnamon, a pinch of ginger and nutmeg.
- Add some chocolate chips to the batter.
- Coconut oil is a terrific substitute for butter. Also, you can use whole wheat flour instead of all-purpose flour to make your recipe healthier.
- 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
Before serving your sweet bread make sure that you have it cooled. Slice it and serve on your best plate. This recipe is versatile, it can be served as a dessert, but some would eat it as a partner to their tea or their favorite cup of coffee.
If you have a special occasion, you can serve it with other desserts, such as Raspberry Sponge Cake, Lemon Victoria Sponge With Lemon Curd, Microwave Chocolate Cake and Jam and Coconut Cake.
Storage
Fridge: You can keep your bread in the fridge; make sure that you either cover the top of your pan with plastic, or you keep your bread in an airtight container.
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 175C/350F for a few minutes. This would usually take about five to ten minutes. You can also pop it in the microwave for a few seconds.
Frequently Asked Questions
Add a paper towel when storing in the fridge to absorb any moisture and keep your bread from being soggy.
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.
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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 170C/350F and line a large 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.
Notes
- Look for ripe or firm pears, do not use overripe pears because they will add too much moisture to your recipe.
- This recipe is best prepared by hand mixing. When using a kitchen mixer to mix the ingredients, make sure that you are not overmixing your batter.
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.
- Add some chocolate chips to the batter.
- Coconut oil is a terrific substitute for butter. Also, you can use whole wheat flour instead of all-purpose flour to make your recipe healthier.
- Scoop the batter into a bundt pan instead of a loaf tin.
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.