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The Very Best Pear Bread Recipe

There are few things in life as comforting as a slice of warm pear bread. It is perfectly sweet and the best comfort food when chilly outside.

Very Best Pear Bread Recipe

This pear bread recipe is perfect for cold winter mornings. Pop a slice of it into the toaster oven, add a dab of butter and a sprinkle of cinnamon sugar for the perfect bite with morning coffee.

Chilly Winter Mornings and Pear Bread, a Perfect Combination

The Very Best Pear Bread Recipe

Winter mornings, even here in Southern California are really cold. Our mornings have been in the 30s lately and it has been snowing on the East Coast. Brrrrrr.

In case you have never heard of pear bread, it is a cousin of banana bread, just not as sweet. Nothing says cozy and warm more than a slice of pear bread, straight from the oven.

The Very Best Pear Bread Recipe

I created this recipe years ago when I began receiving Harry & David pears at Christmas. I received a dozen perfectly ripe pears and while we love pears, couldn’t eat an entire dozen. I didn’t want them to go to waste, so I adapted my favorite banana bread recipe to create this one.

Making Pear Bread

What I love about pear bread is that it is not as sweet as banana bread, so it is a sort of sweet bread. My favorite way to serve it is to pop a slice into the toaster oven, when toasted, spread a little bit of butter and a little cinnamon sugar mixture over the top and have it with my coffee. Pure heaven!

It is not a bad afternoon snack or evening snack either. When I make a loaf of pear bread, it never lasts very long!

The Very Best Pear Bread Recipe

One of the keys to this pear bread is that because I saute the pears, you don’t have to have perfectly ripe pears to make this recipe. In fact, I have used jarred pears before when pears are out of season.

How to Make Pear Bread

Ingredients for Pear Bread

This bread is easy to make and doesn’t require a lot of ingredients.

Sauteeing the pears in the butter, vanilla, and cinnamon mixture is a tricky way to soften the pears while allowing them to soak up the yummy mixture and release their juices. If your pears are really ripe, they will release all of their wonderful juices.

Once you add the flour, baking soda, and half and half, the mixture will be quite wet which is perfect!

Yield: 1 Loaf

The Very Best Pear Bread Recipe

The Very Best Pear Bread Recipe

A slice for breakfast with your coffee, as you dash out the door, or as an afternoon snack, this pear bread will quickly become a family favorite

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Additional Time 15 minutes
Total Time 1 hour 55 minutes

Ingredients

  • 5 pears, peeled and diced (½”-¾”-ish)
  • 2 TBL butter
  • 1 tsp cinnamon
  • 2 tsp vanilla
  • 1 cup brown sugar
  • 2 eggs
  • 2 cups of flour
  • 2 tsp baking soda
  • 4 TBL ½ and ½

Instructions

  1. Preheat oven to 350 degrees
  2. Prepare a loaf pan with non-stick spray.
  3. Peel and dice the pears.
  4. Using a saute pan large enough to hold all of the diced pears, melt the butter. Add vanilla and cinnamon, thoroughly combine
  5. Add the peeled and diced pears to the butter, vanilla, and cinnamon mixture. Cook until pears are softened and the pear juice has added liquid to the pan. Depending on how ripe your pears are, this can take as little as 10 minutes or as long as 20 minutes. Put a lid on the pears as they cook to capture all of the juice
  6. Once pears are browned, softened and juicy in the butter mixture, set aside to cool.
  7. In a large bowl, blend together the brown sugar and 2 eggs. Make sure there are no lumps from the brown sugar.
  8. Add the cooled pears and juicy butter mixture to the bowl with the brown sugar and eggs. Thoroughly combine.
  9. Add flour, baking soda, and half and half to the mixture and combine thoroughly. The mixture will be quite wet.
  10. Pour the mixture into a prepared loaf pan.
  11. Place the loaf pan onto a cookie sheet in case of seepage and place it on the middle rack of the oven. Bake for 30 minutes.
  12. Reduce heat to 300 degrees and bake for another 40-45 minutes until the knife comes out clean.

Notes

Depending on how ripe or unripe your pears are, step 4 can take as little as 10 minutes or over 20 minutes. I have used jarred pears before and they work beautifully!

Make sure to cool the pear, butter, and juice mixture before adding to the brown sugar and egg mixture so that the warm pear mixture doesn't cook your eggs!

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Very Best Pear Bread Recipe

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The New Year is a perfect time to replace old kitchen items like dish towels and pot holders. Below are some of my favorites together with items I used to make this amazing pear bread!

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The Very Best Pear Bread Recipe

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28 Responses

    1. Oops – I updated it on the blog, but wanted to reach out to you. 2 TBL butter to saute the pears. The pears release their juice adding liquid. It is so, so yummy! Please let me know how yours turns out!

  1. I will definitely be making this recipe. We are fortunate to have a pear tree which produces an abundance of pears. Agree as above, I think something (butter?) is missing from the ingredient list.
    Thank you!!

    1. Oh my gosh Barb, you have your own pear tree? You are so lucky and you will LOVE this recipe! Oops, I forgot the measurement for the butter – 2 TBL. The pears release their juice as they cook down so you get a lovely juice with the butter, pears, vanilla and cinnamon. Please let me know how yours turns out!

  2. Sounds delicious and I love pears! I want to make but it just might be your secret recipe since you left out a couple of ingredients 🙂

    1. Oops – I left out the measurement for butter. It’s updated on the blog. 2 TBL. It is sooooo yummy! Let me know how yours turns out!

  3. You NEED to update your ingredient list. This looks like a fantastic recipe but is missing at least one item – the BUTTER!!!!!

  4. Do you think Fuju persimmons (the firm kind) could be used instead of pears? We have a persimmon tree & am always scouting for more recipes. Hard to find for the Fuju persimmons.

    1. I am not familiar with Fuju persimmons, but what I know about “persimmons” I think this could work! The key is to get the fruit to release its juice when sauteeing with the butter, vanilla and cinnamon. This creates liquid volume so that you don’t have to add more butter. My original banana bread recipe called for 1-1/2 sticks of butter and I cut it down to 2 TBL because of the fruit liquid! Let me know if you try it and how yours turns out!

    1. I’m sure it would Nancy. The key is that you want the pears to juice, together with the butter, vanilla and cinnamon, so if you mash them, be sure to keep any liquid the mashing may emit! Let me know how it turns out!

  5. I would love to make this bread this weekend. Have the pears but the recipe appears to be incomplete. The butter and the amount of half and half. Thank you Leslie, it looks so yummy!

    1. HiBarb – Hit refresh on your browser. I had left out the butter measurement but updated the post. It is 2 TBL. The half and half measurement is in there, it is 4 TBL. This recipe is so, so good. Let me know how yours turns out!

  6. Love this pear bread recipe…will be making this for my husband…he loves bananas bread so will give this a try. Yours looks so yummy.I love the the loaf dish can this be bought from your shop and sent to Australia…let me know if you can Leslie”…await a reply. Cheers.🙂

  7. Hi I’m in New Zealand and not familiar with half n half. Could you explain what it is please? Thanks

  8. Hi Leslie!
    I live in Finland and I found your blog last year. We use desilitres here instead of cups. Could you transfer cups into desilitres in your recipes? It would be useful for your Euroopean readers…
    What’s half and half?
    Greetings and all the best,
    Barbara

  9. Would you please let me know which type of pear you used, there are so many varieties and you didn’t mention which one was used in your recipe. Thanks so much, looks great!

  10. This looks delicious! I have a couple of pear trees and always need new recipes. For those outside of USA, I googled half and half and it came up as half full cream milk and half whipping cream. I am in New Zealand so I would probably just use our regular cream.

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I'm Leslie,
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