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Cinnamon-Swirl Pear Bread

 Cinnamon-Swirl Pear Bread
Pears add moisture to this delightful bread. I've been making it for over 20 years, and it's become a favorite of my family and friends. Try slices toasted to go along with Sunday brunch. -Joan Anderson, Winnipeg, Manitoba
48 ServingsPrep: 50 min. + rising Bake: 35 min.


  • 3 cups chopped peeled ripe pears (about 3 medium)
  • 1/2 cup water
  • 1-1/4 cups plus 1 teaspoon sugar, divided
  • 3 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 4 eggs, lightly beaten
  • 1/2 cup butter, softened
  • 1/2 cup honey
  • 2 teaspoons salt
  • 1 teaspoon almond extract
  • 10 to 11 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon ground cinnamon


  • In a large saucepan, combine pears, water and 1/2 cup sugar. Simmer,
  • uncovered, for 10-12 minutes or until tender. Drain well, reserving
  • syrup. Add cold water if necessary to syrup to measure 1 cup; set
  • aside.
  • In a large bowl, dissolve yeast in warm water. Add 1 teaspoon sugar;
  • let stand for 10 minutes. Add the eggs, butter, honey, salt,
  • extract, 4 cups flour and reserved pears and syrup. Beat until
  • smooth. Add enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about

2 of 2

Cinnamon-Swirl Pear Bread (continued)

Directions (continued)

  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1-1/4 hours.
  • Punch dough down; divide into thirds. Roll each portion into a 16-in.
  • x 8-in. rectangle. Combine cinnamon and remaining 3/4 cup sugar;
  • sprinkle over dough to within 1/2 in. of edges.
  • Roll up, jelly-roll style, starting with a short side; pinch seams to
  • seal. Place, seam side down, in three greased 9-in. x 5-in. loaf
  • pans. Cover and let rise until doubled, about 45 minutes.
  • Bake at 375° for 20 minutes. Cover loosely with foil. Bake 15-20
  • minutes longer or until bread tests done. Remove from pans to wire
  • rack to cool. Yield: 3 loaves (16 slices each).
Nutritional Facts: 1 serving (1 slice) equals 156 calories, 3 g fat (1 g saturated fat), 23 mg cholesterol, 124 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.