Pear Pumpkin Bread
Cozy up to fall flavors with this irresistibly moist and aromatic Pear Pumpkin Bread! This recipe elevates classic pumpkin bread by incorporating juicy bits of ripe pear and warm spices like cinnamon, nutmeg, and ginger, giving each bite a burst of natural sweetness and seasonal charm. Made with simple pantry staples, canned pumpkin puree, and the optional crunch of walnuts or pecans, this quick bread is a perfect blend of textures and flavors. Easy to whip up in just 15 minutes of prep time, it bakes to perfection in under an hour, filling your kitchen with delightful autumn aromas. Serve it as a comforting breakfast, delightful snack, or crowd-pleasing dessert. Plus, it pairs wonderfully with a cup of coffee or tea for the ultimate fall treat!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 medium ripe pear, peeled, cored, and finely chopped
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and lightly dust it with flour, or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and fully incorporated.
Pour the wet ingredients into the bowl with the dry ingredients and mix gently until just combined. Be careful not to overmix.
Fold in the finely chopped pear and walnuts or pecans (if using) until evenly distributed.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer the bread to a wire rack to cool completely before slicing.
Slice and serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.6 g | 201% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2832 mg | 123% | |
| Total Carbohydrate | 493.6 g | 179% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 291.6 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 232 mg | 18% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 970 mg | 21% | |
*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.
