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–+ servings

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 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 36
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.
 
 
© Can’t Stay Out of the Kitchen

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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