Spiced Anjou Pear Bread
Indulge in the comforting flavors of autumn with this spiced Anjou pear bread, a moist and aromatic loaf that perfectly balances sweetness with warming spices. Grated Anjou pears lend a natural juiciness and subtle fruity undertones, while hints of cinnamon, nutmeg, and ginger infuse every bite with cozy, spiced goodness. This easy, one-bowl recipe comes together in just 15 minutes of prep time, making it an ideal choice for weekend baking or holiday gatherings. Add a handful of chopped walnuts for a delightful crunch, or keep it nut-free for a softer texture. Whether sliced warm or enjoyed at room temperature, this pear bread makes a versatile treat for breakfast, dessert, or afternoon tea. Perfectly spiced and beautifully tender, it’s a seasonal must-bake for any pear lover.
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Recipe Information
Ingredients
- 2 medium Anjou pears (ripe but firm, grated)
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.25 cup Milk
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
Wash and peel the Anjou pears. Grate them using the coarse side of a box grater. Set aside; the grated pears will naturally release some moisture.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
In a medium bowl, beat the eggs, then stir in the vegetable oil, vanilla extract, and milk until smooth. Add the grated pears to the wet ingredients and stir gently to combine.
Pour the wet ingredients into the bowl with the dry ingredients. Stir just until no dry streaks remain; avoid overmixing. If using, fold in the chopped walnuts at this stage.
Pour the batter into the prepared loaf pan, spreading it evenly. Tap the pan lightly on the counter to release air bubbles.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Wrap leftovers tightly in plastic wrap or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 1411 mg | 61% | |
| Total Carbohydrate | 459.9 g | 167% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 248.9 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 315 mg | 24% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1258 mg | 27% | |
*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.
