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Autumn Pear Bread Recipe

Autumn Pear Bread Recipe

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 YIELD: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


  • 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).

Nutritional Facts

1 slice: 173 calories, 7g fat (4g saturated fat), 42mg cholesterol, 208mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 3g protein.

Reviews for Autumn Pear Bread

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regentone User ID: 1535019 263312
Reviewed Mar. 10, 2017

"Good flavor. Used a Bosc. Would make again."

ladyyorkie User ID: 3451877 260238
Reviewed Jan. 25, 2017

"This bread is very good. I added 1 tsp of cinnamon to it and decreased the sugar to 3/4 cup of sugar. Next time I make it I am going down to 2/3 of a cup of sugar as I thought it was still a little too sweet. I think it is as good as banana bread."

JavaBean01 User ID: 1629720 257094
Reviewed Nov. 21, 2016

"This bread is fantastic! I made one regular size loaf and everyone loved it."

sgronholz User ID: 1473861 244569
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!"

misscoffeepot User ID: 7519492 234846
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."

Lizardo7 User ID: 1792624 233498
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."

suitsfan1 User ID: 7472930 233424
Reviewed Sep. 25, 2015

"Can I use canned pears?"

contrarywife User ID: 2675625 16067
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!"

keverwann User ID: 1807985 38173
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."

sue_242 User ID: 162815 72737
Reviewed Aug. 31, 2013

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

loiacanoe User ID: 5467819 38857
Reviewed Sep. 30, 2011

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

delowenstein User ID: 3766053 13482
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"

downundercanadian User ID: 4302163 18483
Reviewed Mar. 2, 2010

"My husband loves this recipe! He thinks it tastes just like Kentucky Butter cake (with pears) ;)."

rizzocat User ID: 2685307 43320
Reviewed Dec. 10, 2009

"This bread was really easy to make and really moist. I brought it into work and somebody asked me if I would make it again he said it was excellent"

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