Spiced Pear Bread

Super moist, spiced pear bread comes together in a snap. Drizzle the top with a sweet glaze and be ready to indulge.

I hope your week is going well so far!

The movers are here loading up our stuff today. Once they are finished we will clean up the apartment and get on the road to TN. I can’t believe the day is finally here! So long VA!!

I made this spiced pear bread a while back and I am finally sharing the recipe with you today.

Have you ever had pear bread before? This was my very first experience with it. I’d never eaten it or made it before, but I knew I wanted to experiment with the idea.

I tweaked my favorite zucchini bread to get today’s lush recipe. The result was a super moist and flavorful bread infused with pear and warm spices.

The grated pear in this recipe is what makes this bread impeccably moist, along with a bit of oil. Don’t try to substitute the oil with butter. Although the butter will aid in flavor, it will not aid in moisture the way oil does. All of my quick breads use oil, even if just a little. It’s a necessity.

You’ll need brown sugar and honey to sweeten today’s bread. I love the rich sweetness that the brown sugar provides. It marries well with cinnamon, nutmeg, and cloves. I tossed in some raisins for good measure, but you can totally forgo them if you want. The bread will still be AMAZING.

The sweet glaze on the top provides another layer of yummy decadents. And it makes the bread look pretty. This you mustn’t skip. The glaze is needed and ties all of the elements together.

This bread is like fall in a warm loaf. But trust me; you will want it all year round.

5 from 1 vote

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Spiced Pear Bread

Super moist, spiced pear quick bread comes together in a snap. Drizzle the top with a sweet glaze and be ready to indulge.

Course Dessert

Cuisine American

Keyword pear bread recipe

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Yields 10 people

Author Jen Sobjack

Ingredients

• 1 and 1/2 cup white wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/2 cup light brown sugar packed
• 1/3 cup honey
• 1/3 cup canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup shredded pear (about 1 pear)
• 1/2 cup raisins optional

For the glaze

• 1 cup confectioner's sugar
• 4 tablespoons heavy cream

Instructions

1. Preheat oven to 350ºF. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

2. In a separate mixing bowl, whisk together the sugar, honey, oil, egg, vanilla, and pear. Make a well in the center of the flour mixture, slowly pour the wet mixture into the well. Stir just until the dry ingredients are moist. Fold in the raisins.

3. Spoon the batter into a greased and floured the 9x5-inch loaf pan. Bake for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from pan and allow to cool completely on a wire rack.

Make the glaze

1. Whisk together the confectioner's sugar and cream until smooth. Drizzle the glaze over the bread.
   

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.