Pear Walnut Bread Recipe
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Pear Walnut Bread makes a delicious recipe for breakfast, a snack or a dessert! Get this family favorite pear walnut bread recipe to share with your family and friends!
This Pear Walnut Bread reminds me of my Grandmother. I miss her terribly this time of year.
Every fall, my Grandmother’s kitchen would smell like what I could only imagine at the time the best bakeries of the world must of smelled like. You see, we lived waaaay out in the country and bakeries just weren’t in our neck of the woods. Mrs. Agnes made the very special cakes for celebrations such as weddings or golden anniversaries, but everyday celebrations like birthdays, holidays, and Sunday suppers were met with cakes loving made in our own kitchens. And breads? No one would have ever dreamed of having someone make their own breads other than the standard sandwich breads Grandmother and Mama would pick up for convenience sake more than anything else.
My Grandmother’s kitchen was magical and I miss being in it with her.
Thankfully, I have this delicious Pear Walnut Bread that is just like a gift from her each time I make it. Filled with bits of fresh, juicy pears, crunchy walnuts, and aromatic spices, it definitely takes me right back to her warm and very inviting home in an instant.
Here’s the Pear Walnut Bread recipe I know you’ll love, too.
Pear Walnut Bread Recipe
Ingredients
- 3 cups (360 g) all-purpose flour
- 1/2 teaspoon (2 g) baking powder
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (3 g) kosher salt
- 2 teaspoons (5 g) ground cinnamon
- 1/4 teaspoon (0.5 g) ginger
- 3/4 cups (149 g) vegetable oil
- 2 cups (396 g) granulated sugar
- 3 (150 g) eggs
- 2 (356 g) pears, peeled and diced
- 2 teaspoons (9 g) vanilla extract
- 1 1/2 cups (180 g) chopped walnuts
Instructions
- Preheat oven to 350º F. Spray one large tube or bundt pan or two loaf pans with non-stick baking spray. Set aside.
- Whisk together flour, baking powder, baking soda, salt, cinnamon and ginger together in a medium bowl. Set aside.
- Cream together vegetable oil, sugar and eggs. Spoon in flour mixture and mix until just combined. Stir in pears, vanilla and walnuts.
- Pour into prepared baking pan(s) and bake for 60 minutes, or until skewer or toothpick come out clean when inserted in the center of the bread.
- Remove from oven and allow to rest in the pan(s) for about 10 minutes. Turn out and allow to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I made muffins with this recipe and they were delicious. My batter was a bit thick so I added two tablespoons of Greek yogurt. Didn’t have walnuts so I substituted pecans. I like the idea of the cinnamon sugar topping but I made a simple glaze with powdered sugar, vanilla, water, cinnamon and nutmeg. I also added a bit of nutmeg to the batter. I baked them for about 15 minutes. They were wonderful.
These muffins sound delicious, Sue. Thanks!
Can the dough be made and put in the fridge overnight?
Justin, I have never stored this dough in the refrigerator. I’m afraid it might not rise as well and not be as moist.
What is the “frosting” recipe used on the Bread? Please do not sell, give or rent my email address.
Hi N –
For the glaze, I make it the same as on my pumpkin banana bread but use vanilla extract instead of vanilla bean paste. Either works well.
I have a secure site and never sell or share your email address with anyone. I am personally answering you and no one will ever see your email address but me.
I hope you enjoy the bread! Glad to have you visit!
I’ve made this recipe twice now. The first batch I used 3 very soft pears, the 2nd batch I used 2 hard pears. I like the batter better with the 3 very ripe pears as the batter was more moist. I also like cloves better than nutmeg so I used that instead, and I cut back on the sugar to 1 1/2 C. I’ll have to look for a glaze recipe as I don’t see one here. I froze my loaves and have the 2nd batch in the oven so have not had any to eat yet. But the batter is yummy!!
Thanks so much Melinda! Hope you enjoy it! xo