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Pear Bread

Updated: Apr 4

I love this bread. Best made with Bartlett pears in season. Your home will smell like fresh pears and vanilla. Also delicious as a base for poached pears and vanilla ice cream.

Pre-heat Oven to 350 F

Grease a loaf tin and line with parchment paper


2-3 Ripe Pears, peeled, cored and chopped into small pieces

1/2 Cup Sunflower Oil or Sweet Butter, melted

1 Cup sugar

2 Eggs, at room temperature

1/4 Cup Sour Cream, full fat

1 1/2 Teaspoons Vanilla

2 Cups Unbleached Flour

1/2 Teaspoon of Sea Salt

1 Teaspoon Baking Soda

1/2 Teaspoon of Cinnamon

1/4 Teaspoon of Nutmeg


Mix chopped pears, oil or butter and sugar together with a wooden spoon

Beat eggs slightly with a fork in a separate bowl and add to above

Add vanilla and fold in sour cream

Sift together the flour, sea salt, baking soda, cinnamon and nutmeg

Fold into wet ingredients until just blended

Tip into prepared loaf tin and bake at 350 for about an hour or until a sharp knife comes out clean

Cool about ten minutes and remove from loaf tin

Lovely served warm with cold butter or as a base for a fun dessert!


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