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Best Pear Walnut Bread Recipe

Pear Walnut Bread

iamwinfred
This moist, flavorful Pear Walnut Bread combines the delicate sweetness of fresh pears with crunchy walnuts and warm autumn spices. The pears add natural sweetness and incredible moisture, while the walnuts provide that perfect nutty crunch in every bite. It's the kind of recipe that fills your kitchen with the most amazing aroma while it bakes.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine American
Servings 20 slices
Calories 245 kcal

Equipment

  • 9x5-inch loaf pans 2 pans needed
  • Large mixing bowls At least 2
  • Whisk
  • Measuring cups and spoons
  • Cutting board and sharp knife
  • Rubber spatula
  • Cooling rack
  • Toothpick or cake tester

Ingredients
  

  • 3 cups all-purpose flour 360g
  • 1½ cups granulated sugar 300g
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 3 large eggs room temperature
  • 1 cup vegetable oil 240ml
  • ½ cup sour cream 120g
  • 2 teaspoons vanilla extract
  • 4 medium pears about 3 cups or 450g, peeled, cored, and diced
  • 1 tablespoon fresh lemon juice
  • 1½ cups chopped walnuts 180g

Instructions
 

  • Preheat oven to 350°F (175°C). Grease two 9x5-inch loaf pans thoroughly and peel, core, and dice the pears into ½-inch pieces, then toss with lemon juice to prevent browning.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for 30 seconds until evenly distributed.
  • In a separate bowl, beat eggs lightly, then whisk in oil, sour cream, and vanilla extract until smooth and creamy.
  • Pour wet ingredients into dry ingredients and gently fold together just until no dry flour streaks remain. Do not overmix.
  • Gently fold in the lemon-tossed pears and chopped walnuts, distributing them evenly throughout the thick batter.
  • Divide batter evenly between prepared pans, smooth tops, and bake for 55-65 minutes until a toothpick inserted in center comes out clean. Rotate pans halfway through baking.
  • Cool in pans for 15 minutes, then turn out onto cooling rack and cool completely (at least 1 hour) before slicing with a serrated knife.

Notes

  • Choose Bartlett or Anjou pears - they hold their shape when baked while providing plenty of moisture.
  • Toast walnuts for 8-10 minutes at 350°F before chopping to deepen their flavor and make them extra crunchy.
  • Don't skip the lemon juice - it prevents pears from oxidizing and adds brightness that balances the sweetness.
  • Use room temperature eggs for better incorporation and lighter texture - let them sit out for 30 minutes before baking.
  • Measure flour correctly by spooning it into measuring cups and leveling off, rather than scooping directly from the bag.
  • If tops brown too quickly, tent loosely with aluminum foil for the last 15 minutes of baking.
  • Store wrapped tightly at room temperature for up to 4 days, refrigerate for up to 1 week, or freeze for up to 3 months.
  • For muffins instead of loaves, fill muffin tins two-thirds full and bake at 350°F for 22-28 minutes (makes about 24 muffins).
  • You can reduce sugar to 1¼ cups for a less sweet bread, but don't go lower or the bread will be dry.
  • Slice bread before freezing with parchment paper between slices for easy individual portions.

Nutrition

Serving: 1sliceCalories: 245kcalCarbohydrates: 29gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 185mgPotassium: 120mgFiber: 1gSugar: 16gVitamin A: 2IUVitamin C: 4mgCalcium: 4mgIron: 6mg
Keyword fall baking, pear bread, pear walnut bread, quick bread, walnut bread
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