Pear Bread
User Reviews
5
Pear Bread
Description
This Pear Bread recipe combines ripe pears mashed smooth and mixed with melted butter and crema mexicana (or sour cream) for moisture and richness. The batter includes a balanced sweetness from both granulated and brown sugars, which deepen flavor and help retain moisture. Spices like cinnamon introduce warm notes, while baking soda provides rise.
Chopped pecans folded into the batter contribute crunch and nutty contrast to the tender crumb. After baking at 350°F until set and testing clean with a toothpick, the bread is allowed to cool before serving. The sprinkle of raw sugar on top creates a slightly crisp crust with subtle crunch.
Pear Bread can be enjoyed warm or at room temperature, pairing well with butter or cream cheese. The texture is moist yet structured, making it a filling and flavorful option for a quick bread during pear season or when ripe pears are available.
The bread stores well covered at room temperature for up to four days. It can be frozen after baking and cooling by wrapping tightly and using an airtight container, keeping well for up to three months.
Ingredients
- 1/2 cup butter 1 stick), melted, unsalted
- 1 1/2 cups all-purpose flour plus more for pan
- 4 pear very ripe
- 1/4 cup crema mexicana or sour cream
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1 egg large
- 1 teaspoon vanilla extract pure
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 cup pecan chopped, or walnuts
- 1 to 2 tablespoons sugar as needed, in the raw
Instructions
- Peel and chop the pears into medium size chunks.
- Using a potato masher, mash peeled ripe pears until smooth.
- Preheat oven to 350 degrees F.
- Spray an 8x8-inch pan with cooking spray, or line it with parchment paper.
- Melt butter and add to mashed pears.
- Stir in crema, sugars, salt, beaten egg, and vanilla extract.
- In a separate bowl, vigorously whisk together the flour, baking soda, and ground cinnamon.
- Add the flour mixture to the pear mixture and stir until just incorporated and then fold in pecans.
- Pour the batter into the prepared pan and spread out evenly with a spatula. Evenly sprinkle the top of the batter with the sugar in the raw.
- Bake, until batter is set and sides are starting to pull away from pan, and a toothpick inserted into center of bread comes out clean, 35 to 40 minutes.
- Allow the bread to cool for 20 minutes. Serve the bread warm or at room temperature.
Notes
- Store the Pear Bread covered at room temperature for up to four days to maintain freshness.
- After baking and cooling completely, wrap tightly and freeze in an airtight container for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 243kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 217mg | 9% |
| Potassium | 110mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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