Pear Bread

This pear bread is stuffed with granola for a super hearty bake that’s just slightly sweet. It’s perfect for breakfast or as an afternoon snack with tea in the fall.

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.

I kind of forget how much I like pears every year. They take such a backseat to the apple (and pumpkin – ugh) 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.

I talked about the wild apple trees we recently found on our property in this apple compote recipe, but we actually found a wild pear tree in the tree line too. Some quick sleuthing on wild pear trees tells me they’re incredibly hard and need to be cooked down to be enjoyable, but I have high hopes I can make them work in this pear bread recipe with some creativity.

Here’s The Scoop On This Pear Bread Recipe

• It’s super hearty thanks to whole wheat flour, oats and big chunks of ripe pears.
• Despite what you might think from the icing on top, it’s only subtly sweet. There’s a hint of sweetness from the brown sugar and maple syrup, but most of it comes naturally from the pears themselves.
• It’s texturally diverse. The addition of crunchy granola mixed into the quick bread is totally different and unexpected.
• You can use store-bought or homemade granola like this pumpkin granola recipe or our popular nut-free granola for this recipe making it easily adaptable.
• The perfect afternoon fall snack. Given the ingredients, however, it works just as well for breakfast and dessert with a cup of tea (maybe an apple cinnamon tea latte?) or some warm apple cider tea.

Pear Bread Ingredients

Whole Wheat White Flour: I love choosing whole wheat options for a healthy dose of fiber.

Buckwheat Flour: Adds a nutty flavor and enhances the texture of the bread, contributing to its heartiness and richness.

Oats: Offer additional texture in combination with the granola.

Granola: Adds crunch and flavor to the bread.

Brown Sugar and Maple Syrup: Provides sweetness and moisture to the bread and complements the natural sweetness of the pears.

Baking Powder: For a leavening agent.

Spices (ground cinnamon, nutmeg, cardamom): Infuse the bread with warm, aromatic notes that scream fall and pair perfectly with pears.

Butter: Contributes richness and moisture to the bread and gives the final product a tender crumb.

Greek Yogurt: Adds moisture and richness to the bread and cuts the need for butter down to a healthier amount.

Eggs

Almond Milk: You can use any milk you choose here, dairy or non-dairy.

Chopped Pears: Infuse the bread with natural sweetness and juicy texture and offer bursts of fruity flavor throughout each slice.

Coconut Butter: Forms the base of the glaze and adds creaminess and richness to complement the flavors of the bread.

Vanilla Extract: Gives the simple glaze some extra flavor.

The Best Pears To Use

For optimal flavor and texture in this granola pear bread recipe, consider using medium-sized Bartlett, Bosc or Anjou pears. These varieties are ideal for baking as they hold their shape well. 

Bartlett pears are known for their soft texture and sweet flavor and will practically melt into the bread. 

Bosc pears have a firmer flesh and earthy-sweet flavor. If you want the pears to stand up to the baking process, this variety is your best choice.

Anjou pears are characterized by their juicy texture and mild flavor.

Choose ripe but firm pears for the best results. This will help ensure they hold up during baking.

How to Make Pear Bread

Start by combining the dry ingredients in a large bowl, and stir together the flour, oats, granola, sugar and spices. In a separate bowl, whisk together the butter, yogurt, eggs, maple syrup and almond milk until smooth. 

Fold the wet mixture into the dry ingredients until just combined. Gently fold in the chopped pears to ensure they’re evenly distributed throughout the batter. Transfer the mixture to a prepared loaf pan, then bake until golden and a toothpick comes out clean. 

Once baked, allow the bread to cool in the pan for a bit before transferring it to a cooling rack to cool completely. 

Meanwhile, prepare the glaze by melting coconut butter and mixing it with almond milk, vanilla, and cinnamon. Drizzle the glaze over the cooled bread and let it set before slicing and serving. 

TIP: You can skip the glaze altogether for an easier and quicker pear bread recipe. When I do that, I like to enjoy each slice with either pumpkin seed butter or a creamy macadamia nut butter.

More Fall Quick Breads To Try

Pumpkin banana chocolate chip bread is your classic banana bread recipes meets fall. It’s a delicious snack everyone will love and it’s not overly sweet and in your face pumpkiny.

If you prefer the fruity approach like pear bread, try this apple streusel bread recipe. The crumb topping is crave-worthy, but the tender crumb with pieces of apple is of note too.

While it borders on the fall to winter season, this cranberry orange bread is everything you want from that combination — sweet, tart, moist and tender with a delicious glaze to top it off. This is probably my favorite recipe of the colder months because I’m a sucker for the bright freshness of cranberries.