Pear Bread Recipe

Moist homemade pear bread is filled with diced fresh pears and finished with a sweet, buttery cinnamon crumb topping.

Course bread

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 339kcal

Preheat the oven to 350°F. Grease a 9×5-inch loaf pan.
To make the crumb topping, stir together the flour, brown sugar, granulated sugar, cinnamon, and nutmeg in a medium bowl.
1 cup all-purpose flour, ⅓ cup light brown sugar, ⅓ cup granulated sugar, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg
Pour in the melted butter and stir until combined and large crumbs form. Set aside.
6 tablespoons butter
In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
2 cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon salt
In a large bowl, whisk together the oil, sour cream, buttermilk, and sugar until well combined.
⅓ cup oil, ¼ cup sour cream, ¼ cup buttermilk, ¾ cup granulated sugar
Whisk in the eggs and vanilla until combined.
2 large eggs, 2 teaspoons vanilla extract
Add the dry ingredients and whisk just until combined.
Gently fold in the diced pear.
1 cup peeled
Pour the batter into the prepared loaf pan and spread evenly.
Crumble the topping evenly over the batter.
Bake for 50–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the crumb topping begins to brown too much, loosely tent the loaf with aluminum foil.
Let the bread cool in the pan for 10 minutes. Remove to a wire rack to finish cooling.

Butter: You can substitute unsalted butter by adding a pinch or two of salt to the crumb topping.
Oil: I like to use olive oil, but any neutral oil should work.
Sour cream: I recommend using full-fat sour cream in this recipe. You could also substitute plain Greek yogurt in this recipe.
Buttermilk: If you can’t find buttermilk, you can make a homemade buttermilk substitute. I recommend using whole milk to make it.
Pears: Baking pears, like Bosc pears and Anjou pears, work best. Slightly underripe Bartlett pears can also be used. I don’t recommend ripe or overripe Bartlett pears as they will get mushy when baked.
Nutrition values are estimates.