Pear Bread Recipe

This pear bread recipe makes dense sweet bread that is the perfect way to start your day. Even when you only have time for a quick breakfast, this pear bread is an easy delicious morning treat when paired with a hot cup of coffee or tea.

To check a pear for ripeness, apply gentle pressure to the stem end of the pear with your thumb. If it yields to pressure, then the pear is ripe and ready to eat. Since pears are one of the few fruits that do not ripen on the tree, they are harvested when they are mature, but not yet ripe. Leave firm, unripe pears at room temperature so that they can ripen. To speed up the ripening process, place the pears next to bananas. Once the pears are ripe, they can be refrigerated to slow the ripening process and saved for use up to five days later. Unripe pears should not be refrigerated, as it will slow the ripening process.

When the leaves start to turn and the temperatures start to dip, fill your house with the wonderful aroma of pear bread baking in the oven. A recipe for sweet bread, this moist pear bread tastes even better the longer it sits.

A quick bread recipe that yields two loaves, freeze individual slices for easy servings for breakfast, lunch, an afternoon snack or even for dessert.

Pear Bread Recipe

Yield: 2 loaves


  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 cups coarsely shredded pears
  • 1/2 cup applesauce
  • 1/4 cup plus 1 tablespoon orange juice
  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg


1. Preheat oven to 350 degrees F. Grease and flour two 9 x 5 x 3-inch loaf pans.

2. In a large bowl, combine sugar, oil, eggs and vanilla. Beat with mixer at medium speed until well blended. Add pears, applesauce and orange juice. Stir well.

3. In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add flour mixture to pear mixture, stirring well.

4. Pour batter into two loaf pans. Bake for 1 hour to 1 hour and 10 minutes or until a toothpick inserted into center of loaves comes out clean. Remove from oven and let cool in pans on wire racks. When pans are cool enough to handle, remove the bread from the pans and let cool completely on wire racks.

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