Do I need to peel the pears for this pear bread recipe?

Not necessarily! If you prefer a smoother texture, peel them. If you like a more rustic feel, leave the skins on—they soften beautifully while baking.

How do I keep my pear bread from getting soggy?

Excess moisture from pears can lead to a dense or soggy loaf. To prevent this: Use ripe but firm pears —overripe ones release too much juice. Pat diced pears dry before adding them to the batter. If the batter seems too wet, mix in an extra tablespoon of flour.

Can I freeze pear bread?

Yes! This pear bread recipe freezes beautifully. Slice and wrap individual pieces in plastic wrap, then store them in an airtight container for up to 3 months . To enjoy, thaw at room temperature or warm in the oven.

What’s the best way to store pear bread?

Room temperature: Wrap tightly and store for up to 3 days . Refrigerator: Keeps fresh for up to a week in an airtight container. Freezer: Stays good for 3 months when properly wrapped

Can I use canned pears instead of fresh?

Fresh pears work best, but you can use canned pears if drained well. Be sure to pat them dry and reduce any added sugar in the recipe since canned pears are often packed in syrup.

What’s the Best Pear for Baking?

Bartlett and Anjou pears are the best choices for pear bread. They’re sweet, juicy, and hold their shape well during baking. Bosc pears are also excellent if you prefer a firmer texture.

Pear Bread Recipe: Sweet, Moist, and Simple to Make

Description

This pear bread recipe is incredibly moist, naturally sweet, and lightly spiced with cinnamon and nutmeg. Perfect for breakfast, an afternoon snack, or dessert, this easy quick bread is a great way to use up ripe pears. Serve warm with butter or a drizzle of honey for a cozy treat.

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon cinnamon

¼ teaspoon nutmeg

½ cup unsalted butter, melted (or neutral oil)

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups ripe pears, diced (Bartlett or Anjou)

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

Prepare the pears: Peel (optional), core, and dice into small chunks. Pat dry if very juicy.

Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Mix wet ingredients: In another bowl, whisk melted butter, sugar, eggs, and vanilla until smooth. Fold in the diced pears.

Combine: Gently stir dry ingredients into the wet mixture until just combined—do not overmix.

Bake: Pour the batter into the loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool & serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!

Notes

Storage: Store at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.

For extra flavor: Add ½ cup chopped walnuts or dark chocolate chips to the batter.

Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 Slice
Calories: 215
Sugar: 14 g
Sodium: 160 mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg

Keywords: Pear bread recipe, moist pear bread, easy pear bread, quick bread recipe