Make the most of your ripe pears by baking this delicious Autumn Pear Bread Recipe! 
autumn pear bread--a delicious fall baked treat

Ever wondered what to do with ripe pears (besides make them into baby food?) You can make some Autumn Pear Bread!

My aunt Brenda gave me this wonderful recipe and in my usual style I changed some ingredients to try to make it healthier–it was a hit!

Autumn Pear Bread

2 cups white whole wheat flour (can use white flour instead of course, if you don’t have whole wheat)
1/2 cup raw turbinado sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. nutmeg
1/2 cup butter

2 eggs
1/4 cup buttermilk
1 tsp. vanilla
1 cup finely chopped ripe pears**

**When I say ripe, I don’t mean bruised and mushy. Just soft enough where they’re not as easy to eat in slices but are perfect for baking!

Combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir eggs, milk and vanilla into dry ingredients just until moistened. Fold in pears.

Bake at 350 F for 35-45 minutes in a bread pan or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes.

Enjoy with a hot cup of coffee ;)

What are the best pears for pear bread?

I recommend using Bartlett or Anjou pears when baking. They’re easily available in the grocery stores. These varieties of pears break down well when baked and have a sweet and smooth taste.
Bartlett pears are the “smoothest” of baking pears, with a buttery texture. Anjou pears have a bit of a grittier texture, but still delicous for baking! It’s harder to tell when an Anjou pear is ripe because it doesn’t change color like a Bartlett, so you’ll just need to press on it to check it for ripeness. That’s why I prefer to use Bartlett–it’s easier to know when they’re ready! But either will work well.
What I Learned from Changing this Recipe: I kept the 1/2 cup butter (I usually substitute with applesauce) because I was cutting it in to the dry mix and wanted the same consistency called for in the recipe. This worked out very well.
Until I put the pears in I thought it was going to be too dry but the ripe fruit added lots of liquid.

The reason we like to use WHITE wheat flour is this:

Whole wheat flour is milled from hard red wheat berries. Whole wheat contains the wheat’s endosperm, the bran and germ. It makes for a courser flour and heavier tasting than all-purpose flour.

White whole wheat flour is milled from the hard white wheat berry. It contains the entire wheat berry. Because of the white berry’s bran, the result is a lighter colored, sweeter tasting flour. Retaining the bran and germ means the flour has more fiber and naturally occurring nutrients.

We prefer the lighter taste and texture of white whole wheat flour, so that’s why we use it!I 

I hope you enjoy this pear bread!

 

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8 Comments on Autumn Pear Bread

    • Hi Vanessa, I find that if I have it out on the counter more than 2 days it gets kinda soggy. You could put it in the fridge to make it stretch a couple days longer, but it’s best eaten within the first 2 days! What I’ve also done in the past is cut the loaf in half after it’s baked and freeze the second portion for later if I don’t think we’ll eat it all soon enough. Hope that helps!

  1. Thanks for posting this yummy recipe for pear bread. I did copy it to my recipe file and look forward to baking this! New to your site and look forward to spending some time here.

  2. Mmmm, I love pear bread. It’s been awhile since I’ve made some and I think I’ll try your recipe! Thanks!

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