Delicious Pear Bread Large Batch
Warm, fragrant, and absolutely irresistible, this *Delicious Pear Bread Large Batch* recipe is perfect for feeding a crowd or preparing ahead for gifting and gatherings. Made with five cups of freshly grated, juicy pears, this quick bread is bursting with natural sweetness and moist texture. A rich blend of cinnamon, nutmeg, and vanilla adds warm, comforting fall flavors, while optional chopped nuts like walnuts or pecans provide a delightful crunch. Ideal for breakfast, dessert, or an indulgent snack, this recipe yields three generously-sized loaves, ready in just over an hour. Whether served warm from the oven or enjoyed as a pre-made treat, this pear bread is a foolproof way to showcase the season’s best produce while filling your kitchen with an intoxicating aroma. Perfect for large family gatherings or meal prepping, this versatile recipe is bound to become a household favorite!
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Recipe Information
Ingredients
- 5 cups Pears (ripe and finely grated)
- 3 cups Granulated sugar
- 1.5 cups Vegetable oil
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 5 cups All-purpose flour
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 teaspoons Cinnamon (ground)
- 1 teaspoon Nutmeg (ground)
- 1 cup Chopped nuts (optional, e.g., walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour three 9x5-inch loaf pans or line them with parchment paper.
In a large mixing bowl, combine the grated pears and sugar. Stir until well mixed. Let the mixture sit for 5 minutes to allow the pears to release their juices.
Add the vegetable oil, eggs, and vanilla extract to the pear mixture. Whisk together until fully combined and smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
If using chopped nuts, fold them into the batter at this stage.
Evenly divide the batter among the prepared loaf pans, filling each about two-thirds full.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
Remove the pans from the oven and let the bread cool in the pans for 10 minutes. Then, transfer the loaves to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
8916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 412.5 g | 529% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 201.6 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 5639 mg | 245% | |
| Total Carbohydrate | 1262.3 g | 459% | |
| Dietary Fiber | 64.5 g | 230% | |
| Total Sugars | 726.9 g | ||
| Protein | 108.2 g | 216% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 438 mg | 34% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 2848 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
