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Pear and Walnut Bread Recipe

Pear and Walnut Bread Recipe
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★★★★★

5 from 27 reviews

This Pear and Walnut Bread is a moist, flavorful loaf filled with juicy pears, crunchy walnuts, and warm spices like cinnamon and nutmeg. Perfect for breakfast, a snack, or a cozy afternoon treat with tea, this bread combines seasonal fruit and wholesome ingredients for a deliciously satisfying bake.

Ingredients

Scale

Wet Ingredients

  • 1 cup ripe pears, peeled and diced (about 2 medium pears)
  • 1/2 cup vegetable oil (or melted butter)
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg (optional)

Add-ins

  • 1 cup walnuts, chopped
  • 1/2 cup raisins or dried cranberries (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and ensure easy removal later.
  2. Prepare the Wet Ingredients: In a large mixing bowl, combine the diced pears, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Mix thoroughly until the ingredients are fully incorporated and smooth.
  3. Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg if using. This ensures the leavening agents and spices are evenly distributed throughout the batter.
  4. Combine the Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently just until combined. Be careful not to overmix to keep the bread tender and moist.
  5. Add the Nuts and Dried Fruit: Fold in the chopped walnuts and raisins or dried cranberries gently, so they are evenly spread throughout the batter.
  6. Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely, which prevents excess moisture buildup and keeps the crust crisp.
  8. Serve: Slice and enjoy your Pear and Walnut Bread warm or at room temperature. It pairs beautifully with butter, cream cheese, or simply on its own.

Notes

  • If you use very juicy pears, gently pat them dry to avoid a soggy batter.
  • You can substitute vegetable oil with melted butter for a richer flavor.
  • To make the recipe nut-free, simply omit the walnuts or replace with seeds like pumpkin or sunflower seeds.
  • For extra sweetness, add a tablespoon of honey or maple syrup to the wet ingredients.
  • Store the bread wrapped in foil or an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • This bread freezes well—slice before freezing and thaw at room temperature when ready to eat.

Nutrition

Keywords: pear bread, walnut bread, spiced bread, moist bread, autumn bread, quick bread, homemade bread, spiced pear bread

Find it online: https://messykitchenmagic.com/pear-and-walnut-bread-recipe-2/