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Fresh Pear Bread

When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of pear recipes. I always receive raves and requests for this particular recipe because of the mix of fun ingredients.—Linda Patrick, Houston, Texas
  • Total Time
    Prep: 15 min. Bake: 55 min. + cooling
  • Makes
    2 loaves (16 slices each)


  • 3 large eggs, room temperature
  • 1-1/2 cups sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 cups finely chopped peeled ripe pears (about 4 medium)
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts


  • In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick).
  • Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Pear Bread Tips

Can you substitute any other fruits in this recipe?

Apples or Asian pears would be a terrific substitute for the pears in this recipe. Berries and stone fruits (like plums or peaches) would be too soft and yield too much juice. Be sure to check out these other quick bread recipes that you can make in a loaf pan.

Can you freeze pear bread?

Yes, you can freeze pear bread! Once the bread has baked and is completely cooled, wrap it tightly in plastic wrap, then place in an airtight freezer-safe container and freeze for up to 3 months. Learn how to freeze bread.

How can I jazz up pear bread?

To jazz up pear bread, we recommend adding a streusel topping! Mix up the streusel from streusel cranberry oat muffins; sprinkle over the bread batter and bake as directed. If the streusel begins to brown too quickly, tent the loaf with a sheet of foil until the end of the baking time. Test Kitchen Tips
  • Get a more detailed look with our ultimate guide to making bread.
  • Nutrition Facts
    1 slice: 168 calories, 8g fat (1g saturated fat), 20mg cholesterol, 144mg sodium, 22g carbohydrate (12g sugars, 1g fiber), 3g protein.

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    Average Rating:
    • catherine
      Oct 11, 2020

      Very good. I reduced sugar about 15%. I made 1\2 recipe and rather than dividing an egg used just 1. Added about 2tablespoons water. Used a mix of oil and applesauce. Baked only 40 minutes and it was done. Added ginger, nutmeg. Super moist. I added a 1\4 cup crushed shredded wheat for crush rather than nuts.

    • Carolyn
      Sep 18, 2020

      I've made this twice now. Once exactly as written, and once using applesauce for part of the oil. It was delicious both ways.

    • Autumn
      Aug 23, 2020

      I bought a bag of pears from Aldi for another recipe I made this week and I was left with six pears that I didn't want to go bad, so I started scouring the internet for pear recipes and found this goldmine. It never would have crossed my mind to put pears in a bread, but I loved it. I made a few amendments to the original recipe. First, I used unsweetened applesauce instead of vegetable oil. Second, I only used a cup of sugar instead of a cup and a half. Third, I added a mini box of raisins for additional flavor. Finally, I omitted the walnuts since my family doesn't eat nuts. It was so yummy!

    • Tanja
      Jul 3, 2020

      Brilliant recipe , Have cut down the sugar first to half a cup (with some extra dates) and have tried it with different added fruit mixtures since (bananas - Apples) . Even without sugar brilliant - As is lovely but also great as a base for experiments - Used different oil mixture (walnuts -almonds- mild olive) and different flower mixtures (almond - coconut - Spelt). All were delicious!

    • Rebecca
      Jun 26, 2020

      This is a really lovely recipe. I found it while hunting for a way to use up some very overripe pears. I worried it would be too sweet; perhaps it is very sweet, but it's yummy, so... :) I made this into muffins, as that's so much easier to give to my kids with no effort. I found the mix was very thick, difficult to mix, which concerned me (why I marked it down a star - would have been only half a star if possible) so I added perhaps 3/4 cup soda water. I find soda water not only great for adding moisture and loosening up a batter, but it provides a fluffier texture too. This might not be a great move if the mix is made into a loaf as the recipe indicates. I made half the mix with no nuts, half with pecans, as that's what I had in the cupboard. Both types are absolutely delish, though my favourite are the ones with pecans because they have a sort of chocolaty tinge to them, oddly, but wonderfully! Thanks for the great recipe.

    • Alfia
      Jun 8, 2020

      This was absolutely delicious!!!!!! Didn’t change a thing...followed the recipe exactly. The whole family loved it! Will definitely make again!

    • SkysMammie
      Jun 7, 2020

      My husband saw this recipe

    • Chris
      May 30, 2020

      This pear bread is the best banana bread I've ever made. I left out the walnuts but followed the rest of the recipe exactly, taking the bread out of the oven after 55 minutes when it was 200º at the center. Perfectly moist throughout, without the bitter aftertaste or mushy spots I sometimes get in a banana bread.

    • anonymouse
      Apr 23, 2020

      I don't see why this recipe was fantastic for others. First, six of my medium pears only yielded 2 cups of pears. Second, the batter was so dry I had to add milk just to moisten all the ingredients, Third, the batter only filled my pans 1/3 of the depth. And finally, this was way too sweet. Will throw this one away!

    • Robyn
      Apr 9, 2020

      Easy to make and tastes good. I didn’t have enough pears so substituted an apple and no walnuts so used almonds, delicious . Will make this again.