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4.20
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5
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Fresh Pear Bread Recipe
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!
Prep Time
5
minutes
mins
Cook Time
40
minutes
mins
Total Time
45
minutes
mins
Course:
Baking, Cake
Cuisine:
American
Diet:
Vegetarian
Freezer friendly:
Yes
Servings:
16
Servings
Calories:
163
kcal
Author:
Radwa
Equipment
Loaf tin
Measuring spoons
Measuring cups
Mixing bowl
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.
Notes
Look for ripe or firm pears, do not use overripe pears because they will add too much moisture to your recipe.
Nutrition
Serving:
1
Slice
|
Calories:
163
kcal
|
Carbohydrates:
21
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.2
g
|
Cholesterol:
43
mg
|
Sodium:
171
mg
|
Potassium:
59
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
262
IU
|
Vitamin C:
1
mg
|
Calcium:
32
mg
|
Iron:
1
mg