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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.

spiced pear bread sliced on brown paper

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.

side view of spiced pear bread drizzled with a sweet glaze

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.

spiced pear bread with two slices cut out
spiced pear bread sliced on brown paper

Spiced Pear Bread

Yield: 10 people
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

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


For the bread

  • 1 and ½ cup white wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • ½ cup light brown sugar, packed
  • ⅓ cup honey
  • ⅓ cup canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup shredded pear, (about 1 pear)
  • ½ cup raisins, optional

For the glaze

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


Make the bread

  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.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 259Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 25mgSodium: 206mgCarbohydrates: 43gFiber: 1gSugar: 35gProtein: 2g

* Nutrition information is provided as a courtesy by an online nutrition calculator and is not guaranteed to be accurate. Always seek advice from a nutritionist or medical professional.

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Sunday 13th of January 2019

How long would you bake this if you were to make mini loaves instead of one regular? Thanks!

Jen Sobjack

Tuesday 15th of January 2019

I've actually never baked anything in mini loaves so I can't say for sure how long it would take. I'd just keep a close eye on them and check for doneness every 10 minutes.

Amber @ Dessert Now, Dinner Later!

Sunday 23rd of November 2014

I have never used pears in baking, except for poaching, but this sounds flipping delicious!


Tuesday 25th of November 2014

Oh, it was sooo good. You must try it!

Kelly - Life Made Sweeter

Thursday 20th of November 2014

Hope the move went well and you guys are setting in :) Oh my goodness, this is one gorgeous loaf! Love the pear and raisins in here and that glaze is totally mesmerizing!


Sunday 23rd of November 2014

Thanks, Kelly!

Heather @ Shards of Lavender

Thursday 20th of November 2014

Jen, what a stunning loaf of bread! You really were baking up a storm before your move! I hope your new kitchen is ready for you:) I love the idea of using grated pear in this quick bread and agree that oil is the key to moisture. Can't wait to see what you bake up once you're settled!


Sunday 23rd of November 2014

I finally have the kitchen unpacked and ready to go. I'm looking forward to trying out my new oven. Thanks for sticking with me through my short absence! :-)

Gayle @ Pumpkin 'N Spice

Thursday 20th of November 2014

I love the idea of pear bread, Jen! I've never had it before, so I'm loving your creativity. Looks so moist and full of flavor, especially with that glaze!


Sunday 23rd of November 2014

Thanks, Gayle! It turned out so delicious.

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