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Pear Bread Recipe
Ash Tyrrell

Pear Bread Recipe

I stumbled onto this pear bread almost by accident. I had a bowl of ripening pears sitting on my counter and no real plan for them. One test loaf later, I was hooked. The inside stays impossibly moist and cake-like, the pear bites melt into little pockets of sweetness, and that crumbly cinnamon topping gives every slice a satisfying crunch
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Prep Time 10 minutes
Cook Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • ½ cup butter softened – gives the crumb its rich, tender bite
  • ½ cup sugar – balances the natural sweetness of the pears
  • 2 large eggs – bind the batter and add structure
  • 2 teaspoons vanilla extract – rounds out the flavor with warmth
  • ½ cup milk – keeps the loaf soft and pourable while mixing
  • 1 ½ cups all-purpose flour – the backbone of the batter
  • ¾ teaspoon salt – sharpens all the other flavors
  • 1 teaspoon baking powder – helps the loaf rise evenly
  • 2 –3 ripe pears peeled and chopped – use fresh, firm-ripe pears, not canned or frozen
  • ½ cup brown sugar for filling – adds caramel depth to the pear layer
  • 1 teaspoon cinnamon powder for filling – classic pairing with pear
  • 4 tablespoons brown sugar for topping – creates that crackly streusel crust
  • 1 tablespoon flour for topping – helps the topping clump into crumbles
  • ½ teaspoon cinnamon for topping – adds a final warm, spiced finish

Method
 

  1. Preheat your oven to 350°F (180°C) before you start mixing anything. Line your loaf pan with parchment paper, leaving a slight overhang on the sides. This little step makes lifting the finished loaf out so much easier later.
  2. In a small bowl, stir together the chopped pears, brown sugar, and cinnamon. Let this sit while you prepare the batter so the pears release a bit of juice. Set it aside once combined.
  3. In another bowl, whisk together the brown sugar, flour, and cinnamon for the topping. It should look like damp sand and clump slightly when pressed. Set this bowl aside too.
  4. Using a hand mixer, beat the butter, sugar, eggs, and vanilla until light and well combined. Pour in the milk and whisk again until the mixture looks smooth. This forms the moist base of your batter.
  5. Whisk in the flour, salt, and baking powder directly into the wet mixture. Scrape down the sides with a spatula so nothing gets left behind. Mix just until you have a smooth, thick batter.
  6. Spread half the batter into your prepared loaf pan first. Top it with half of the pear mixture, spreading it evenly across the batter. Repeat with the remaining batter and pear filling.
  7. Sprinkle the cinnamon-sugar topping generously over the top layer. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The top should look golden and slightly crisp.
  8. Let the loaf rest in the pan for about 10-15 minutes before lifting it out. Transfer it to a wire rack to cool completely before slicing. This resting time keeps the loaf from crumbling apart

Notes

  • I always use pears that are ripe but still slightly firm overripe ones turn mushy and make the batter too wet.
  • I like folding in a handful of chopped walnuts for extra crunch against the soft crumb.
  • I never skip the parchment paper; it saves me from a broken loaf every single time.
  • I let my butter and eggs sit out for a bit before mixing so the batter creams up smoother.
  • I sometimes swap one pear for an apple when I want a slightly different flavor twist.