Spiced Pear Bread: The Perfect Fall Loaf
This spiced pear bread combines tender chunks of juicy pears with warm cinnamon, nutmeg, and ginger for the ultimate autumn treat. The moist, bakery-style texture makes it perfect for breakfast, afternoon tea, or dessert.
Made with simple pantry staples, this recipe transforms fresh pears into a fragrant loaf that fills your kitchen with cozy fall aromas. Each slice is packed with fruit and perfectly spiced without being overwhelming.
Why You’ll Love This Recipe
This spiced pear bread stays incredibly moist for days thanks to the natural moisture from fresh pears. The combination of warm spices creates a bakery-quality flavor that rivals any coffee shop treat.
Unlike many quick breads, this recipe doesn’t require any special equipment or techniques. Simply mix the wet and dry ingredients, fold in the pears, and bake for a foolproof result every time.
The recipe is easily customizable with your favorite spices or add-ins like walnuts or vanilla glaze. It’s also freezer-friendly, making it perfect for meal prep or holiday gifting.
Read More: Midnight Berry Ice Cream Loaf: A Dreamy No-Churn Frozen Dessert
Ingredient Tips
Choose pears that are ripe but still firm, such as Bosc or Anjou varieties. Overly soft pears will break down too much during baking and create soggy spots in your bread.
Fresh spices make a noticeable difference in flavor intensity. If your ground cinnamon or nutmeg has been sitting in the pantry for over a year, consider replacing it for the best taste.
Room temperature ingredients blend more easily and create a smoother batter. Take your eggs and milk out of the fridge 30 minutes before baking for optimal results.
Baking Success Tips
Don’t overmix the batter once you add the flour – this can lead to tough, dense bread. Stir just until the ingredients are combined and no dry flour remains visible.
Test for doneness with a toothpick inserted into the center. It should come out with just a few moist crumbs clinging to it, not wet batter.
Let the bread cool in the pan for 10 minutes before turning it out. This prevents the loaf from breaking apart while still warm and fragile.
Spiced Pear Bread: The Perfect Fall Loaf
Course: Dessert, BreakfastCuisine: AmericanDifficulty: Easy10
15
minutes55
1
hour10
minutesEasy spiced pear bread recipe with warm cinnamon and nutmeg. Moist, bakery-style loaf perfect for fall baking. Ready in just over an hour!
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup vegetable oil
3/4 cup granulated sugar
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
2 medium pears, peeled and diced (about 2 cups)
Directions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, combine oil, sugar, eggs, milk, and vanilla extract. Whisk until smooth.
- Pour wet ingredients into dry ingredients and stir just until combined. Don’t overmix.
- Fold in diced pears gently until evenly distributed throughout the batter.
- Pour batter into prepared loaf pan and smooth the top with a spatula.
- Bake for 50-55 minutes, or until a toothpick inserted in center comes out with a few moist crumbs.
- Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Notes
- Pear varieties: Bosc, Anjou, or Bartlett pears work best
Storage: Store covered at room temperature for up to 4 days
Freezing: Wrap tightly and freeze for up to 3 months
Add-ins: Try 1/2 cup chopped walnuts or pecans for extra texture
| Nutrient | Per Serving |
|---|---|
| Calories | 185 kcal |
| Total Fat | 6 g |
| Sugars | 15 g |
| Protein | 3 g |
| Dietary Fiber | 2 g |
Storage and Serving
Store your spiced pear bread wrapped in plastic wrap or in an airtight container at room temperature. It will stay fresh and moist for up to 4 days without refrigeration.
For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature for 30 minutes before serving.
This bread is delicious on its own, but try it toasted with a pat of butter or cream cheese. It also makes an excellent base for French toast or bread pudding.
Recipe Variations
Transform this basic recipe by adding 1/2 cup of chopped walnuts or pecans for extra crunch and nutty flavor. Fold them in with the pears for even distribution.
Create a glazed version by whisking together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla. Drizzle over completely cooled bread.
For a healthier twist, substitute half the all-purpose flour with whole wheat flour and reduce the sugar by 2 tablespoons. The bread will be slightly denser but equally delicious.
Frequently Asked Questions
Q: Can I use canned pears instead of fresh?
A: Yes, but drain them thoroughly and pat dry with paper towels. Canned pears contain more moisture, which can make the bread soggy. Use about 1.5 cups of drained, diced canned pears.
Q: Why did my bread turn out dense?
A: Overmixing the batter is the most common cause of dense quick bread. Mix just until the ingredients are combined. Also, ensure your baking soda is fresh – it should be replaced every 6 months.
Q: Can I make muffins with this recipe?
A: Absolutely! Divide the batter among 12 muffin cups and bake at 375°F for 18-22 minutes. Check for doneness with a toothpick – they’ll bake faster than the loaf.
