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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
  • Total Time
    Prep: 50 min. + rising Bake: 35 min.
  • Makes
    3 loaves (16 slices each)

Ingredients

  • 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 all-purpose flour
  • 1 tablespoon ground cinnamon

Directions

  • 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 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 16x8-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 9x5-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.
Nutrition Facts
1 slice: 156 calories, 3g fat (1g saturated fat), 23mg cholesterol, 124mg sodium, 30g carbohydrate (9g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • 2124arizona
    Apr 17, 2017

    This recipe makes one loaf to save and 2 to give away for gifts. You can substitute different fruit to suit your taste.

  • ddmarco
    Oct 16, 2010

    My family loves this recipe! It makes enough for us to eat a loaf, freeze a loaf, and give one away. I even freeze several batches of cooked pears to make this recipe during the winter and spring.

  • rsutton
    Nov 29, 2009

    This is really good! It makes wonderful French toast and bread pudding. I've also substituted apples for the pears and that's just as good.

  • 4Hfarmer
    Nov 4, 2009

    This was a keeper for my family! We look forward to pear season and this recipe.