Pear Walnut Bread

November 20, 2024Teresa Ambra

Pears are so delightful in homemade sweet breads, pie, muffins, cakes or bar-type cookies or brownies. I even like them in salad, oatmeal, soup and casseroles!! I’ve grown really fond of making desserts and breakfast or brunch items with pears lately. This Pear Walnut Bread is so delicious, moist and tasty that I could have eaten the whole loaf! It has a wonderful combination of spices that spice up the bread. Walnuts add crunch and pears do the rest.

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I made this sweet bread up for one of our Sunday morning Hostess Committee days where we serve as ushers. But because this recipe makes six small loaves, I gave away about two-thirds of the bread to neighbors because it was more than we needed for the workers that day. Our neighbors are always glad to get home-baked goodies from us since most rarely bake any more.

Pear Walnut Bread is a terrific sweet bread for fall baking, or any type of company or holiday breakfast or brunch. Serve with butter, cream cheese and/or honey drizzled over top if desired. You can even slather on some Pear Preserves if you really enjoy pears! Everyone will enjoy this delicious sweet bread when you serve it. And you’ll wonder why you haven’t made more recipes with pears before! 🙂

Pear Walnut Bread is scrumptious–especially during fall baking season.

These little loaves are great to give away as gifts to neighbors and friends.

If you enjoy sweet breads with your morning coffee, you’ll love this wonderful bread.

Whether you slice it and serve it plain, or spread with Honey Butter, or even cream cheese, this is a really moist and tasty sweet bread your whole family will enjoy.

Here’s what I did.

I used these ingredients.

Place unbleached flour in a mixing bowl. Bleached flour toughens baked goods. Add granulated sugar, cinnamon, nutmeg, baking powder, baking soda and salt.

Stir or whisk ingredients to combine well; set aside.

In a medium-sized mixing bowl, place eggs, sour cream and vanilla.

Add oil.

Whisk ingredients well to combine.

Add wet ingredients to dry ingredients.

Peel and chop apples; add lemon juice and stir to coat.

Add apple mixture and walnuts to the bowl with dry and wet ingredients.

Stir ingredients well to combine.

Grease and flour six miniature bread loaf pans. Spoon mixture about two-thirds full.

Bake at 350 degrees for 35-45 minutes, until a toothpick or bamboo skewer inserted in center comes out clean.

Allow bread to cool 10 minutes in pans before removing to a wire rack to cool completely.

Serve bread plain, drizzled with honey, spread with butter or cream cheese, or even with Pear Preserves!

Serve for breakfast or brunch.

Pears are fantastic in sweet breads.

Every bite of Pear Walnut Bread is mouthwatering and irresistible!

Here’s the recipe.

PEAR WALNUT BREAD

(Recipe adapted from Taste of Home, Quick Cooking, 2000, pg. 169, “Fresh Pear Bread”)

Pear Walnut Bread

Teresa Ambra

This irresistible Pear Walnut Bread is just the recipe you want to make during fall baking. This sweet bread is spiced up with cinnamon and nutmeg, walnuts add crunchy texture, sour cream keeps the bread moist and fresh pears bring it all together. It's a terrific item for a company or holiday breakfast or brunch. Serve plain or with Honey Butter, cream cheese or even Pear Preserves!

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Prep Time 20

Cook Time 35

Total Time 55

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings

Calories 156 kcal

Equipment

6 miniature bread loaf pans
1 large mixing bowl
1 medium mixing bowl
1 whisk
1 wooden spoon
1 nut chopper if nuts are not previously choppped
1 sharp knife to peel and dice pears
1 cutting board
measuring cups
measuring spoons
2 wire cooling racks

Ingredients

3 cups unbleached all-purpose flour (bleached flour toughens baked goods)
1 1/2 cups granulated sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. sea salt
1/4 tsp. nutmeg
4 large eggs
3/4 cup canola oil or avocado oil
1/3 cup sour cream
1 tsp. pure vanilla extract
4 cups pears finely chopped (about 4 medium or 3 large pears)
1 1/2 tsp. lemon juice
1 cup walnuts coarsely chopped

Instructions

Combine flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl; set aside.
In a separate mixing bowl, combine eggs, sour cream, vanilla and oil.
Whisk to combine. Whisk to combine.
Coarsely chop walnuts; set aside.
Peel and core pears.
Dice small.
Toss with lemon juice.
Add liquid mixture to dry mixture; then add pears and walnuts.
Stir to combine.
Mixture will be thick BUT NOT DRY!
Spoon bread batter into 6 well-greased and floured miniature loaf pans.
Bake at 350º for about 35-45 minutes or until a knife or bamboo skewer inserted in the center comes out clean.
Cool bread in pans about 10 minutes before removing from pans and setting out on wire cooling racks.
Yield: 6 miniature bread loaves or 36 pieces.

Notes

NOTE: I initially added sour cream to the recipe to make the bread loaves a little moister. But when I went to stir the batter, it was still too dry, so I added an extra egg so I could mix the ingredients. I thought the bread turned out much better this way and was moist instead of excessively dry.

Recipe adapted from Taste of Home.

Nutrition

Calories: 156kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 22mgSodium: 129mgPotassium: 59mgFiber: 1gSugar: 10gVitamin A: 49IUVitamin C: 1mgCalcium: 31mgIron: 1mg

Keyword bread, breakfast, brunch, cinnamon, pears, sweet bread, walnuts

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