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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 7
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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

Ingredients

  • 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.

Directions

  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

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.

Reviews for Autumn Pear Bread

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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!"

MY REVIEW
Reviewed Sep. 10, 2013

"I made it in an 8x4 pan and it was a nice size. I loved the slightly crunchy crust. We made it with Asian pears. I liked it, but my husband prefers zucchini bread to this."

MY REVIEW
Reviewed Aug. 31, 2013

"Tasty but I would have put it all in one dish as the loaves were very thin (~1" thick)."

MY REVIEW
Reviewed Sep. 30, 2011

"Tip - a pastry tool would help cut this together better."

MY REVIEW
Reviewed Aug. 9, 2011

"Actually I didn't make this bread yet, but I aim to try it! Collecting quick bread recipes and testing them out is my forte! Dawn E. Lowenstein"

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