Pears give these little loaves delicious flavor and help keep them nice and moist. They make lovely gifts to share, too. —Mary Lynn Wilson, Linden, Texas

Autumn Pear Bread

all-purpose flour

sugar

baking powder

baking soda

salt

nutmeg

butter

eggs, room temperature

buttermilk

vanilla extract

pears

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until mixture resembles coarse crumbs. Combine the eggs, buttermilk and vanilla; stir into the flour mixture just until moistened. Fold in pears.

Spoon into 2 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

I made this bread twice with the same changes both times, which were baking the bread in a 9 x 5 loaf pan and using sugar substitute instead. First attempt: power went out toward the end of the baking process leaving the center slightly under baked. I ended up toasting the slices in a toaster oven and the bread still tasted really good.

Second attempt: no issues whatsoever. Total bake time was close to 60 minutes. The bread tasted amazing. 

I will definitely make this again. Thank you for sharing this recipe

Wonderful bread!  Converting to gluten free for us celiacs was a snap.  Used gluten free rice flour blend, and added 1 teaspoon xanthan gum and extra 1/2 teaspoon baking soda.  As always for gluten free loaf breads, added 1/2 cup sour cream…which helps the gluten free flour absorb moisture and keeps the bread very moist.  For my own flavor preference, used cinnamon instead of nutmeg.  I baked in a 9x5 loaf pan for about 60 minutes…tenting with foil the last 10 minutes of baking.  Very delicious use of ripe pears.  Definite keeper.  Thanks for posting this recipe!

<p>I made them into muffins because I like individual servings and a more crusty surface area to my serving. They were delicious. The texture was similar to a biscuit. These would go wonderful with any meal. </p>

Very delicious bread.  I was worried as the batter was so dry I thought I had left something out, but with all the butter it baked up nicely.  We're not fans of nutmeg so I substituted cinnamon.  I too baked one loaf in a larger pan for 50-55 minutes.  This one's a keeper!

This bread was really easy to make and really moist.  I brought it into work and somebody asked me if I would make it again he said it was excellent

this is a moist and perfectly spiced bread.  Good texture- I baked in one 5x9 pan

I was a little worried this would be dry, but it was excellent.  A few alterations...I used about 1 t. of cinnamon and eliminated the nutmeg.  Added roughly 1 c. chopped walnuts.  I put all of this into a greased regular-sized loaf pan (8x4) and baked around 50 minutes.  Like another reviewer said, I used fresh Asian pears also.  When cooling, I rubbed about 2 T. butter all over the top, and then sprinkled with some brown sugar and rubbed that in also.  You spoon the batter into the pan, so don't worry if it seems lumpy or dry in comparison to other breads.  I would definitely use this recipe again and again...seems like a nice one you can do "add-ins" and changes for the season...thinking even golden raisins would be nice.  One thing...it sank a bit in the middle upon cooling, so I probably would bake about five minutes longer.   Sort of does what carrot cake will do....not bad...plus you slice it up anyway.  Well-drained canned pears would probably work.  Texture might be different, but I don't think it would hurt to try.

My husband and I thought this bread was absolutely delicious! I decided to use some of my home-canned pears, which I drained, then chopped. When I added them to the batter (which had been crumbly), it became very moist. I spooned the batter into mini loaf pans and ended up with enough batter for 3 loaves instead of 2! It made me a little nervous that I had that much batter, but I shouldn't have worried. The loaves baked up perfectly and were very moist and delicious! A new favorite and something I'll definitely be making again!

This bread is very good.  I added 1 tsp of cinnamon to it and decreased the sugar to 3/4 cup of sugar.  Next time I make it I am going down to 2/3 of a cup of sugar as I thought it was still a little too sweet.  I think it is as good as banana bread.

Actually I didn't make this bread yet, but I aim to try it!  Collecting quick bread recipes and testing them out is my forte! Dawn E. Lowenstein

Tasty but I would have put it all in one dish as the loaves were very thin (~1" thick).

Tip - a pastry tool would help cut this together better.

My husband loves this recipe!  He thinks it tastes just like Kentucky Butter Cake (with pears) ;).

Good flavor.   Used a Bosc.   Would make again.

This bread is fantastic!  I made one regular size loaf and everyone loved it.

I made it in an 8x4 pan and it was a nice size. I loved the slightly crunchy crust. We made it with Asian pears. I liked it, but my husband prefers zucchini bread to this.

autumn pear bread

Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 5

Author : Taste of Home Editors

Ingredients

Instructions

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