Pear Bread -

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Pear Bread

This one-bowl pear bread is a lovely sweet nibble, with a cozy mix of cinnamon and brown sugar-laced chopped pears in a whole grain loaf.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 278kcal

Preheat the oven to 350℉. Grease a standard loaf pan and line it with a parchment paper sling.
In a large bowl, whisk together the ½ cup oil, ½ cup granulated sugar, and 2 large eggs until combined and slightly pale. Whisk in the ½ cup whole milk or non-dairy milk, then stir in the 1 ½ cups whole wheat pastry flour or oat flour, 1 ½ teaspoons baking powder, and ½ teaspoon fine sea salt and stir to create a smooth batter.
In a small bowl, mix the chopped 2-3 pears, ½ cup brown sugar, and 1 teaspoon ground cinnamon. Pour half the batter into the prepared pan, then sprinkle the pear mixture over it, then top with the remaining batter and smooth the top with a rubber spatula.
Rest the batter while the oven heats, or for about 15-20 minutes, then place in the oven and bake for 45-60 minutes. Test at 45 minutes, then test every 5 minutes until the tester comes out clean (a few moist crumbs are OK).
Remove from the oven and let cool in the pan for 20 minutes, then gently turn out on a rack to cool completely before slicing.

What type of pears to use? I used ... gestures to photos ... the pears I was given from a friend's tree. However, if you are purchasing pears, I recommend going for Bosc, Anjou, and Bartlett pears because they hold their shape and texture during baking.
How do I know pears are ripe? I prefer to use pears that are still on the firmer side when I incorporate them into baking recipes - so, grab firm-ripe pears. Press the fruit near the stem; the pear should give a little. This is perfect.
What type of flour? Learn how to make oat flour to use as the base of this bread, or try whole wheat or whole wheat pastry flour. You can also use all-purpose flour (though if you do this, try an equal mix of whole wheat and all-purpose flour) or a gluten-free flour blend like my homemade gluten free flour blend.
Swap maple syrup. Trade the granulated sugar in the batter for maple syrup (use ½ cup of maple syrup or reduce to ⅓ cup for a less-sweet option) for a natural sweetener option that will also boost the bread's flavor.