Pear Bread is a moist fruity fast bread recipe naturally sweet and flavorful with fresh pears, cinnamon, vanilla and almonds.

Banana bread is one of the most well-known and lightweight Quick bread recipes, but you can just as easily make a tasty breakfast with virtually any fruit!

Pear bread cut from the side of the cutting board


When it comes to late summer fruit desserts, there is one fruit that you are likely to miss! Pears are ripe in late summer, along with berries and peaches, and become incredibly sweet and juicy. If you do not bake with pears often (or ever), this fresh pear recipe is one you should try. The ripe pears add a level of natural sweetness and moisture that makes this tender, quick bread so delicious. It is definitely a new favorite breakfast and dessert.

Pear bread is as easy to make as other quick fruit breads, as Apple bread, with a few subtle changes that make all the difference. This pear bread recipe is made with extra cinnamon, a flavor that tastes great with fresh pears. The lemon juice helps to tenderize the pears while baking so that it is extra moist and the almonds finish it off.

Pear bread collage

This rustic pear bread can be made at the height of the season, around late summer to early October, and stored for later. A prepared bread pear bread can be frozen for up to 9 months, so just when your bread is about to run dry, it’s time for fresh pear season again. It also makes a special, unexpected fruit bread as a gift during the holidays!

Let the pear taste shine in this simple fruit bread and enjoy with a cup of coffee, or serve with a little butter and a sprinkle of cinnamon sugar or pastry sugar. Transform this delicious pear bread from breakfast to dessert by topping with Cream Cheese Frosting or a drizzle of Salted caramel sauce. Try a scoop of Vanilla is on a hot slice of pear bread for a nice late summer dessert.

Pear bread baked from above


Tips for making pear bread

  • The type of pear you use affects the taste of this pear bread. We used D’Anjou pears, which are mild and sweet. Bosc pears have a spicy sweetness, Asian pears have an almost butterscotch taste, and Bartlett pears have a floral and full-bodied taste. Try different bulbs to find the one you like best.
  • Pat the chopped pears dry and toss in a little cornstarch or flour before adding to the bread dough so that they do not sink to the bottom.
  • You can use frozen or canned pears instead of the fresh pears. For frozen pears, just chop and add without thawing. For canned pears, drain and rinse off any sugary syrup before chopping and adding.
  • Make well-toasted pear bread on the next level, and fry the pears before adding them. Toss chopped pears in 2 tablespoons melted butter and 1 teaspoon vanilla and bake at 400 degrees until golden, about 15 minutes.

Pear slices close up


  • Almonds: For extra nutty and earthy flavors, roast the almonds in a dry frying pan over medium heat until fragrant before adding. Instead of almonds, you can use pecans, walnuts or hazelnuts in your bread.
  • Buttermilk: Make this pear bread extra moist and full-bodied by using buttermilk instead of whole milk. To make your own buttermilk, replace 1 tablespoon of milk with white vinegar and let stand for 15 minutes at room temperature before use. You can also swap sour cream or plain Greek yogurt for whole milk.
  • Spices: Replace half of the cinnamon with an apple pie spice mixture, Pumpkin Pie Spice blend or other baking spices such as ground nutmeg or ground ginger. A shaped ginger and fresh ginger combination would make a delicious ginger pear bread.
  • Streusel Topping: Make pear bread with oatmeal Streusel topping. Combine ½ cup oatmeal, ½ cup brown sugar, ½ cup universal flour and 4 tablespoons cold butter with a fork until a crumble forms. Sprinkle evenly on top of the bread dough before baking and cook as usual.
  • Butter: Replace vegetable oil with melted butter for a buttered pear bread. For a healthy pear bread, you can use apple puree or banana puree instead of vegetable oil.
  • Apple: Make this into apple and pear bread by replacing half of the pears with peeled and checkered apples like Granny Smith, Jonagold or Fuji apples. Try stone fruits or berries like plums, peaches, blueberries or strawberries as well.
  • Pear muffins: Line a 12 cup muffin tin with paper liners or grease really well. Distribute the pear bread dough between the muffin cups evenly, fill approx. 2/3 filled and bake for 18-22 minutes until golden. Muffins are made when an inserted toothpick comes out clean with moist crumbs.

Pear bread cut from the side of the cutting board



  • Serve: Cover pear bread and store at room temperature for up to 3 days in a cool, dry place. Use a linen or towel to absorb moisture in the container.
  • Store: Once cooled to room temperature, transfer pear bread to an airtight container and store for up to 2 weeks in the refrigerator. Heat pear bread in the microwave or bring to room temperature for serving.
  • Freeze: Cool completely before wrapping pear bread, either whole bread or slices, in plastic wrap and store in a freezer bag. Freeze pear bread for up to 9 months and thaw overnight in the refrigerator before heating for serving.

Pear bread baked and cut on cutting board

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  • Preheat the oven to 350 degrees and butter and flour an 8×4 inch loaf pan.

  • In a large mixing bowl, whisk together eggs, oil, sugar and vanilla extract until well blended.

  • In a separate bowl, sift together flour, baking powder, cinnamon, baking soda and salt.

  • Add flour mixture to the wet ingredients and whisk until evenly combined.

  • Discard pears with lemon juice.

  • Fold pears and almonds by hand until evenly combined and pour them into the mold and bake them until 55-60 minutes until a toothpick comes out clean.

Calories: 406kcal | Carbohydrates: 60g | Protein: 6g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 41mg | Sodium: 303mg | Potassium: 217mg | Fiber: 3g | Sugar: 31g | Vitamin A: 74IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg

Pear bread collage