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Autumn Pear Bread Recipe
Autumn Pear Bread Recipe photo by Taste of Home

Autumn Pear Bread Recipe

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4.5 11
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Pears give these little loaves delicious flavor and help keep them nice and moist. They're great to wrap up in plastic wrap and give as gifts. —Mary Lynn Wilson, Linden, Texas
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 16 servings


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup cold butter
  • 2 large eggs
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped peeled ripe pears

Nutritional Facts

1 slice equals 173 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 208 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until mixture resembles coarse crumbs. Combine the eggs, buttermilk and vanilla; stir into the flour mixture just until moistened. Fold in pears.
  2. Spoon into two greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 mini loaves (8 slices each).
Originally published as Autumn Pear Bread in Country Woman September/October 1996, p32

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Reviewed Feb. 27, 2016

"My husband and I thought this bread was absolutely delicious! I decided to use some of my home-canned pears, which I drained, then chopped. When I added them to the batter (which had been crumbly), it became very moist. I spooned the batter into mini loaf pans and ended up with enough batter for 3 loaves instead of 2! It made me a little nervous that I had that much batter, but I shouldn't have worried. The loaves baked up perfectly and were very moist and delicious! A new favorite and something I'll definitely be making again!"

Reviewed Oct. 12, 2015

"I used a larger pan, and increased the cooking time a wee bit. I also loved the "crusty" top which was buttery and sweet. The texture is excellent, and it comes together very quickly. I am not a fan of nutmeg, so I used a little cinnamon."

Reviewed Sep. 26, 2015

"I was a little worried this would be dry, but it was excellent. A few alterations...

I used about 1 t. of cinnamon and eliminated the nutmeg. Added roughly 1 c. chopped walnuts. I put all of this into a greased regular-sized loaf pan (8x4) and baked around 50 minutes. Like another reviewer said, I used fresh Asian pears also. When cooling, I rubbed about 2 T. butter all over the top, and then sprinkled with some brown sugar and rubbed that in also. You spoon the batter into the pan, so don't worry if it seems lumpy or dry in comparison to other breads. I would definitely use this recipe again and again...seems like a nice one you can do "add-ins" and changes for the season...thinking even golden raisins would be nice. One sank a bit in the middle upon cooling, so I probably would bake about five minutes longer. Sort of does what carrot cake will do....not you slice it up anyway. Well-drained canned pears would probably work. Texture might be different, but I don't think it would hurt to try."

Reviewed Sep. 25, 2015

"Can I use canned pears?"

Reviewed Nov. 27, 2013

"Very delicious bread. I was worried as the batter was so dry I thought I had left something out, but with all the butter it baked up nicely. We're not fans of nutmeg so I substituted cinnamon. I too baked one loaf in a larger pan for 50-55 minutes. This one's a keeper!"

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