Fresh Pear Breakfast Bread
Start your morning with the warm, comforting flavors of Fresh Pear Breakfast Bread, a moist and aromatic quick bread that’s perfect for any day of the week. This delightful recipe combines juicy, grated ripe pears with cozy spices like cinnamon, ginger, and nutmeg, creating a perfectly balanced sweetness in every bite. Enriched with Greek yogurt for added moisture and a tender crumb, this bread is further elevated by an optional crunch of walnuts or pecans. Whether enjoyed fresh out of the oven or as a make-ahead treat, it pairs beautifully with your morning coffee or tea. Easy to prepare in just 20 minutes and packed with real fruit, it’s an irresistible way to bring seasonal flavors to your breakfast table.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.75 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 pieces large eggs
- 0.5 cups unsalted butter, melted and cooled
- 0.5 cups plain Greek yogurt
- 1 teaspoons vanilla extract
- 1.5 cups ripe pears, grated (about 2 medium pears)
- 0.5 cups optional: chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Beat until smooth and slightly frothy.
Add the melted butter, Greek yogurt, and vanilla extract to the wet ingredients. Mix until fully integrated.
Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix.
Gently fold in the grated pears and chopped nuts (if using), ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Nutrition Facts
Calories |
3540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.4 g | 194% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 2710 mg | 118% | |
| Total Carbohydrate | 507.8 g | 185% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 289.4 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 438 mg | 34% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1426 mg | 30% | |
*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.
