Your New Go-To Comfort Loaf: Moist & Spiced Pear Bread
Hey friends, Jackson here from Food Meld! Picture this: it’s a crisp fall morning, you’re wrapped in your favorite flannel, and your kitchen smells like cinnamon-kissed heaven. That’s exactly what happens when you slide this Moist & Spiced Pear Bread into the oven. This isn’t just any quick bread – it’s a hug in loaf form. We’re talking tender crumb, juicy shredded pears in every bite, crunchy pecans playing texture tag, and warm spices that’ll make your taste buds do a happy dance.
Why’s this recipe a Food Meld superstar? Because it nails the “wow” factor while being stupid simple. No fancy mixer? No problem. Never baked with pears? Perfect – you’re exactly who I wrote this for. Whether you’re gifting it (brace yourself for recipe requests), slicing it for brunch, or sneaking midnight snacks straight from the pan, this pear bread is your new secret weapon. So tie on that apron, grab those ripe pears, and let’s turn humble ingredients into pure magic. Trust me – your kitchen’s about to become everyone’s favorite room.
When Life Gives You Pears… Make Bread
This recipe? It’s got roots. Picture 10-year-old me at my grandma’s farmhouse in Georgia. Her backyard pear tree would practically groan with fruit every September. One rainy weekend, she handed me a colander and said, “Go pick, then we bake.” We peeled mountains of pears, laughing as sticky juice ran down our elbows. Her original recipe card (written in that beautiful cursive only grandmas master) simply said “pear bread” with ingredients scrawled in pencil – no instructions! Our first batch was… dense. Like, doorstop dense. But by batch three? Magic. We’d cracked the code: shredding pears (not dicing!) kept everything impossibly moist. That tattered recipe card still lives in my kitchen drawer. Every time I bake this, I’m back in that flour-dusted kitchen with Grandma, licking batter off spoons and learning that the best recipes aren’t just about ingredients – they’re about the messy, joyful stories we bake into them.
Gather Your Flavor Crew
Makes 2 glorious loaves
- 3 cups all-purpose flour – The trusty foundation. For extra tenderness, swap 1 cup with cake flour! Gluten-free? Use a 1:1 GF blend like Bob’s Red Mill.
- 1 tbsp ground cinnamon – The spice MVP. Chef tip: Toast whole cinnamon sticks, then grind them fresh for explosive aroma.
- 1 tsp salt – Flavor enhancer, not afterthought! Sea salt or kosher salt works best.
- 1 tsp baking soda – Our rising agent. Check it’s fresh (bubbles when mixed with vinegar?).
- ¼ tsp baking powder – Extra lift for that perfect dome.
- 2 cups white sugar – Sweetness backbone. Substitute 1 cup with brown sugar for caramel notes!
- 2 cups peeled, shredded pears (about 2–3 ripe pears) – STAR ALERT! Use firm-but-ripe Bartlett or Anjou. Shred on large holes – juice included! No peeler? Leave skin on for fiber.
- 1 cup chopped pecans – Crunch central. Toast them first! Hate nuts? Swap with rolled oats or chocolate chips.
- 3 large eggs – Binder and richness. Room temp blends smoother!
- ¾ cup vegetable oil – Moisture maestro. Melted coconut oil or applesauce work too (texture changes slightly).
- 2 tsp vanilla extract – Flavor depth. Splurge on pure vanilla – it sings here.
Chef Insight: Pears are juicier than apples! Squeeze some liquid out after shredding if they seem extra watery, but reserve it. You might add back a tablespoon if batter looks thick.
Let’s Bake This Beauty: Step-by-Step
Prep Time: 15 mins | Bake Time: 60 mins | Total Time: 1 hr 15 mins
- Preheat & Prep: Crank that oven to 350°F (175°C). Grab two 9×5-inch loaf pans. Grease AND flour them like you mean it – get into every corner! (Pro Hack: Use parchment paper slings for foolproof removal later.)
- Dry Team Unite: In a large bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder. Whisk it like you’re making clouds – we want zero lumps and even spice distribution!
- Wet Team Party: In a separate bowl, beat the eggs with a whisk until frothy (about 1 min). Add sugar, oil, and vanilla. Beat just until smooth and glossy – no need for a mixer, elbow grease works! Gently stir in the shredded pears and pecans with a spatula. Important: Don’t overmix here; pear shreds are delicate!
- The Grand Meld: Gradually add the dry ingredients to the wet mixture. This is CRITICAL: fold gently with a spatula until JUST combined. A few flour streaks? Perfect! Overmixing = tough bread. Batter will be thick and lumpy – that’s good!
- Bake to Perfection: Divide the batter evenly between your prepped pans. Smooth the tops. Slide into the oven, racks centered. Bake for 55–65 minutes. Rotate pans halfway for even browning. Doneness Test: Toothpick inserted near center should come out with moist crumbs (not wet batter), and edges will pull slightly from pan. Chef Truth: Ovens lie! Start checking at 50 mins.
- Cool Like a Pro: Let loaves cool IN pans on a wire rack for 10 minutes max. Then, run a knife around edges and gently invert them onto the rack. Flip right-side-up to cool completely (about 1 hour). Patience Pays: Cutting warm bread = gum city. I know it’s hard!
Serve It Up: Comfort in Every Slice
This pear bread shines solo, but why stop there? For breakfast, toast a slice and slather it with whipped honey butter or tangy cream cheese. Elevate dessert: warm it slightly and top with a scoop of vanilla ice cream and a drizzle of caramel. Feeling fancy? Layer slices with mascarpone and poached pears for a knockout trifle. Pack thick slices in lunchboxes – they stay moist for days! And gifting? Wrap cooled loaves in parchment, tie with twine, and watch your friends’ eyes light up. This isn’t just bread; it’s edible joy.
Make It Your Own: Flavor Twists
- Spice Explorer: Add ¼ tsp nutmeg + ¼ tsp ginger + pinch of cloves with the cinnamon.
- Fruit Fiesta: Swap ½ cup pears with unsweetened applesauce or fold in ½ cup dried cranberries/chopped dates.
- Nut-Free Bliss: Omit pecans. Add sunflower seeds or ½ cup shredded coconut instead.
- Brown Sugar Bourbon: Replace white sugar with 1.5 cups brown sugar + add 1 tbsp bourbon to wet ingredients.
- Vegan Vibes: Use flax eggs (3 tbsp ground flax + 7.5 tbsp water, sit 5 mins) and swap butter for oil.
Jackson’s Kitchen Confessions
This recipe’s a resilient beast! Once, mid-bake, my oven died. I panic-moved the pans to my neighbor’s oven. Result? Slightly lopsided but STILL delicious. Lesson? Don’t stress perfection. I’ve tweaked this over years: less sugar (originally 2.5 cups!), added vanilla, and learned shredded pears are non-negotiable (diced ones sank like stones). My test kitchen win? Browning butter for the oil – adds insane depth (cool it first!). Funny story: My dog, Biscuit, once stole a whole loaf cooling on the counter. His happy dance confirmed – this recipe’s a winner. Bake it messy, share it proudly.
Pear Bread SOS: Fixes & Tips
Q: My bread is dense/sunken in the middle! Help!
A: Classic culprits: 1) Overmixed batter (treat it gently!), 2) Old baking soda/powder (test freshness!), 3) Oven too hot (get an oven thermometer!), or 4) Opened the oven door too early (wait until min 45 mins!).
Q: Can I use canned pears?
A: Fresh is best for moisture control. If using canned, drain VERY well, pat dry, and shred. Expect slightly less intense pear flavor.
Q: How do I store/freeze it?
A: Room temp (wrapped tightly) for 3 days. Freeze whole loaves or slices: Wrap in plastic, then foil. Freeze 3 months. Thaw overnight in the fridge.
Q: Can I make muffins instead?
A: Absolutely! Fill greased muffin cups ¾ full. Bake at 350°F for 22-28 minutes. Yields ~24 muffins.
Nutritional Info (Per Slice, 1/20th of recipe)
Calories: ~230 | Carbs: 30g | Fat: 11g | Protein: 3g
Note: Values are estimates. Actual nutrition depends on specific ingredients/substitutions used.
Print
Moist & Spiced Pear Bread
- Total Time: 1 hr 15 mins
- Yield: 2 Loaves 1x
Description
This Pear Bread is a hidden gem—moist, warmly spiced, and packed with sweet shredded pears and crunchy pecans. It’s perfect for breakfast, tea time, or gifting. With a soft crumb and comforting cinnamon flavor, every slice tastes like a cozy embrace.
Ingredients
3 cups all-purpose flour
1 tbsp ground cinnamon
1 tsp salt
1 tsp baking soda
¼ tsp baking powder
2 cups white sugar
2 cups peeled, shredded pears (about 2–3 ripe pears)
1 cup chopped pecans
3 large eggs
¾ cup vegetable oil
2 tsp vanilla extract
Instructions
Prep Oven & Pans
Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.
Mix Dry Ingredients
In a large bowl, whisk flour, cinnamon, salt, baking soda, and baking powder.
Combine Wet Ingredients
In another bowl, beat eggs with sugar, oil, and vanilla. Stir in shredded pears and pecans.
Bring it Together
Gradually add the dry ingredients to the wet, stirring just until blended.
Bake
Divide batter evenly between the two pans.
Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 230 / slice
- Fat: 11g / slice
- Carbohydrates: 30g / slice
- Protein: 3g / slice
🧡 Final Thoughts: A Slice of Memory, A Loaf of Love
You know, some recipes just stick with you. Not because they’re trendy or fancy—but because they remind you of someone, somewhere, or something that made your heart feel full. This Moist & Spiced Pear Bread is that recipe for me. Every time the scent of cinnamon and pears fills my kitchen, I’m right back in my grandma’s house, flour on my nose and joy in my chest.
This isn’t just a loaf of bread. It’s a love letter to simple moments. A celebration of what happens when you trust your ingredients and let memories guide your hands. Whether you’re baking it for brunch, a care package, or just to make Monday feel more magical—this recipe delivers comfort in every crumb.
So don’t worry if your loaf cracks a little on top or if the pecans aren’t perfectly spaced. That’s real baking. That’s your baking. And it’s exactly what makes it special.
Bake it messy. Slice it thick. Share it proudly.
Until next time,
– Jackson @ Food Meld 🍐✨
