This pear bread is stuffed with granola, super hearty and just slightly sweet. It’s perfect for breakfast or as an afternoon snack with tea. 

I really wanted to call this chunky granola pear bread but the word “chunky” just doesn’t seem right when it comes to baked goods.

Especially after watching Pitch Perfect for the first time last night and seeing the puke scene while writing this.

Nope, that definitely solidified the titling decision.

So let it be known this bread is full of chunky pieces of fresh ripe pears, not puree despite the title.

Granola pear bread
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I kind of forget how much I like pears every year.

They take such a backseat to the apple obsession in the fall but, a juicy ripe pear wins hands down over any apple, even Honeycrisp, in my book.

That’s why I’ll usually pick this spiced pear oatmeal over apple cinnamon oatmeal even though they’re essentially the same recipe with a different fruit!

It’s been miserably grey and cloudy here for pretty much the past week.

Not really cold, just gross out.

It’s the kind of weather that makes you not want to do anything but don the oldest and biggest pair of sweatpants you own, curl up on the couch for the entire day with a never-ending mug of tea (apple cider tea to be exact) or, an apple cinnamon tea latte in your hand

And you know what a mug of tea needs?

Pear bread

A slice of sweet bread.

A hearty, granola and pear filled, just slightly sweet bread topped with a cinnamon coconut butter glaze.

It’s moist as heck, dense, filling and really won’t help in the motivation department to get up off the couch.

Sometimes though, that’s ok.

Granola pear bread with cinnamon icing

This pear bread is unique in that it uses actual granola inside of it for some added texture.

It’s a fun way to change up a quick bread recipe and it’s adaptable to whatever kind of granola you have on hand.

Whether that’s store-bought or a homemade version like this easy nut-free granola recipe or even pumpkin granola which would be perfect for fall!

It’s a hearty bread filled with sweet little pops of ripe pear and the perfect afternoon snack!

Slather some pumpkin seed butter on top instead of the icing if you prefer – delicious!


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5 from 2 votes

Granola Pear Bread

Servings: 10 servings
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
This pear bread is stuffed with granola, super hearty and just slightly sweet. It’s perfect for breakfast or as an afternoon snack with tea.


For the Granola Pear Bread

  • 1 cup whole wheat white flour
  • 1/2 cup buckwheat flour
  • 1/2 cup oats
  • 3/4 cup granola
  • 2/3 cup brown sugar
  • 1 1/2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 4 tablespoons butter, softened
  • 1/4 cup plain whole Greek yogurt
  • 2 eggs
  • 2 tablespoons maple syrup
  • 2/3 cup Silk unsweetened original almondmilk
  • 2 cups chopped pears

For the Glaze

  • 2 tablespoons coconut butter
  • 1/2 cup Silk unsweetened original almondmilk
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon


For the Granola Pear Bread:

  • Preheat oven to 350 degrees and grease a 9×5 loaf pan.
  • Combine the flours, oats, granola, brown sugar, baking powder, salt and spices in a large bowl.
  • Whisk together the butter, yogurt, eggs, maple syrup and Silk in a medium bowl.
  • Pour the wet ingredients into the dry and mix until just incorporated.
  • Fold in the pears.
  • Transfer the batter to the loaf pan.
  • Bake for 60-65 minutes until a toothpick inserted comes out dry.
  • Remove from the oven, let cool in the pan for 10-15 minutes before removing to a cooling rack to cool completely.

For the glaze

  • Melt the coconut butter in a small bowl.
  • Add the Silk, vanilla and cinnamon and mix until smooth.
  • Pour over the cooled bread and let set before serving.


Serving: 1SERVINGCalories: 360kcalCarbohydrates: 57gProtein: 9gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 5gCholesterol: 50mgSodium: 350mgFiber: 6gSugar: 21g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baked Goods
Cuisine: American

This conversation is sponsored by Silk. The opinions and text are all mine.

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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