I’ll never forget the first time I made pear bread. It was a rainy Sunday afternoon, and I had a basket of pears that were screaming to be used before they went soft. I’d already made enough pear sauce and poached pears to last a lifetime, so I decided to try my hand at a quick bread. The result? A loaf so tender, so fragrant with cinnamon, and so perfectly moist that I’ve been making it on repeat ever since. This pear bread is my go-to for using up those perfectly ripe pears, and the brown sugar glaze on top? It takes it from simple to absolutely irresistible. I’ve tested this recipe a handful of times to get the texture just right—not too wet, not too dry—and I’m confident you’ll love it as much as I do.

Contents : show

Why You’ll Love This Recipe

I’ve made this pear bread more times than I can count, and every time I’m reminded why it’s become a staple in my kitchen. Here’s what makes it a winner:

Simple ingredients. Nothing fancy—just pantry staples like flour, sugar, oil, and eggs. You probably have most of them already.
One bowl for the batter. Mix the wet stuff, stir in the dry, fold in the pears. That’s it. Minimal cleanup, maximum flavor.
Fresh pear flavor. The diced pears keep the bread tender and moist, and the cinnamon brings out their natural sweetness. No artificial anything.
Easy glaze. A brown sugar glaze that comes together in minutes on the stove. It’s not fussy, but it makes the loaf feel like a special treat.

Trust me, once you try this, you’ll be looking for excuses to buy extra pears.

Ingredients for Pear Bread

Let me walk you through what you’ll need. Most of these are pantry staples, but I’ll call out a few things to watch for. For the pears, grab 2 medium Bartlett or similar—ripe but still firm. Dice them finely (about ¼-inch pieces) and, if you’re worried about browning, give them a quick toss with a squeeze of lemon juice. You’ll also need 1½ cups all-purpose flour, 1 cup granulated sugar, ¾ cup vegetable oil (I use canola), 2 large eggs at room temperature, 1 teaspoon vanilla extract, ½ teaspoon baking soda, 2 teaspoons ground cinnamon, and a pinch of salt. For the glaze: ⅓ cup unsalted butter, ½ cup packed brown sugar (light or dark—both work great), 2 teaspoons milk, 1 teaspoon vanilla, and another pinch of salt. Simple, right?

How to Make Pear Bread

Making this pear bread is honestly so straightforward, you’ll wonder why you haven’t been doing it all along. I’ll walk you through it step by step, and I promise your kitchen is about to smell amazing.

Prepare the Batter

First things first—preheat your oven to 350°F (or 325°F if you’re using convection). And don’t skip prepping the loaf pan: oil and flour the sides and bottom, then line the bottom with a strip of parchment for easy lifting. In a large bowl, whisk together 1 cup sugar, ¾ cup oil, 2 eggs, and 1 teaspoon vanilla until it’s smooth and glossy—about a minute of whisking does the trick. In a separate small bowl, whisk together 1½ cups flour, 2 teaspoons cinnamon, ½ teaspoon baking soda, and a pinch of salt. This aerates the dry ingredients so they mix in evenly. Now add the dry mixture to the wet, and whisk just until no streaks of flour remain. A few lumps are fine. Finally, gently fold in the diced pears with a spatula. The batter will look thick and speckled with pear pieces. Don’t overmix—you want those tender chunks throughout.

Bake and Cool

Pour the batter into your prepared loaf pan and spread it into an even layer. Bake for about 60 minutes, but start checking at 55 minutes. Insert a toothpick into the center; if it comes out clean or with just a few crumbs, it’s done. Let the bread cool in the pan for about 10 minutes, then turn it out onto a wire rack. While it’s still cooling, you can get the glaze going.

Make the Brown Sugar Glaze

In a small saucepan, melt ⅓ cup butter over medium heat. Add ½ cup packed brown sugar, 2 teaspoons milk, 1 teaspoon vanilla, and a pinch of salt. Stir constantly until the mixture is smooth and bubbling—about 2 minutes. Remove from the heat and let it cool for a few minutes. You want it thick but still pourable. Drizzle it over the completely cooled pear bread. Trust me, that glaze is the best part.

Expert Tips for Perfect Pear Bread

Over the years, I’ve learned a few things that take this pear bread from good to absolutely unforgettable. These aren’t complicated tricks—just little adjustments I’ve picked up from baking it so many times. Whether you’re a seasoned baker or this is your first quick bread, these tips will help you nail it every single time.

Tips for Success

First, pick pears that are ripe but still firm. You want them sweet and fragrant, but if they’re too mushy, your pear bread will turn into a soggy mess. And if your pears are extra juicy, just pat the diced pieces dry with a paper towel before folding them in—trust me on this one. Whatever you do, don’t overmix the batter. Stir just until the flour disappears, or you’ll end up with a tough, dense loaf. I also recommend checking the bread at the 55-minute mark; ovens vary, and pulling it out a few minutes early is way better than overbaking. Finally, let the bread cool completely before glazing. The glaze needs a solid surface, and this keeps it from soaking in too much.

Variations of Pear Bread

Feeling adventurous? This pear bread is so forgiving, you can play around with it. Toss in a handful of chopped walnuts or pecans for some crunch. Swap the cinnamon for nutmeg if that’s more your vibe. You can even replace half the all-purpose flour with whole wheat for a heartier texture. And if you’re feeling extra fancy, sprinkle a simple streusel topping over the batter before baking. All of these are delicious, so you really can’t go wrong.

Serving Suggestions

Honestly, this pear bread is perfect anytime. I love it warm with a pat of butter melting into each slice, especially with a cup of hot coffee or tea in the morning. For brunch, it’s my go-to—just slice and serve. If you’re having guests over for dessert, top it with a dollop of whipped cream and maybe a drizzle of caramel sauce. But even on its own, this bread is a showstopper that everyone will be asking about.

Storage and Reheating

Got leftover pear bread? Lucky you. Wrap it up tight in plastic wrap or foil, and it’ll stay moist at room temperature for up to three days. If you want it to last a little longer, pop it in the fridge for up to a week. When you’re ready to enjoy another slice, just microwave it for about 15 seconds or warm it in a 300°F oven for five minutes. That butter and glaze melt right back into perfection.

Pear Bread Nutritional Information

I always get asked about the nutrition info for this pear bread, so here’s a rough idea per slice (based on 10 slices total). Each slice has about 350 calories, 18 grams of total fat, 5 grams of saturated fat, 45 grams of carbohydrates, 2 grams of fiber, 28 grams of sugar, 4 grams of protein, and 200 milligrams of sodium. Of course, that’s just an estimate—your numbers will shift depending on the exact brands you use and how you slice it. Nutrition is an estimate and will vary based on ingredients and portion sizes, so take it as a helpful guide, not a hard rule.

Frequently Asked Questions About Pear Bread

I get asked a lot of questions about this pear bread, so I thought I’d put the most common ones together in one spot. Here are the answers I’ve learned from making it over and over again.

Can I use canned pears instead of fresh?

Sure, you can. Just drain them really well and give them a quick pat dry. I’d also cut back on the sugar a little—just a tablespoon or two—since canned pears are usually packed in syrup. The texture will be a smidge softer, but it’ll still taste great.

How do I prevent pear bread from being too wet?

This is the number one thing I had to figure out. Use firm, ripe pears—not mushy ones. Dice them into small, even pieces (about ¼ inch), and if they’re extra juicy, pat them dry with a paper towel before folding them in. That simple step makes a huge difference.

Can I freeze this pear bread?

Absolutely. Let the bread cool completely, then wrap it tightly in plastic wrap and a layer of foil. It’ll keep in the freezer for up to three months. When you want a slice, just thaw it at room temperature—still tastes fresh as the day you baked it.

Why did my glaze turn out grainy?

I’ve been there. Grainy glaze usually means the sugar didn’t melt all the way. Make sure you’re using packed brown sugar (not loose), and let the butter and sugar bubble together over medium heat while stirring constantly. A minute or two of simmering smooths it right out.

If you tried this pear bread, please leave a star rating and comment below. Your feedback helps others.

Perfect Pear Bread Recipe with 1 Irresistible Glaze

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist and flavorful quick bread made with fresh pears and a brown sugar glaze.

Author: Milo
Prep Time: N/A
Cook Time: 60 minutes
Total Time: 60 minutes
Yield: 1 loaf 1x
Category: Bread
Method: Bake
Cuisine: American
Diet: None

Ingredients

Scale

1 cup Granulated Sugar
3/4 cup Vegetable Oil (such as Canola or other flavourless oil)
2 large Eggs, room temperature
1 tsp Vanilla Extract
1 1/2 cups All-purpose Flour
1/2 tsp Baking Soda
2 tsp ground Cinnamon
pinch of salt
2 medium Pears (Bartlett or similar), cored and finely diced (optional: sprinkle with lemon juice to prevent browning)
1/3 cup Unsalted Butter
1/2 cup Brown Sugar (light or dark), packed
2 tsp Milk (2% m.f. or higher)
1 tsp Vanilla
pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350F (or 325F Convection bake). Oil and flour the sides and bottom of one loaf pan. If using a standard loaf pan, line the bottom with parchment paper (if using a silicone pan, no need for additional parchment). Set aside.
In a large bowl, add sugar, oil, vanilla extract, and eggs. Whisk together until smooth and glossy.
In a small bowl, combine flour, cinnamon, baking soda, and salt. Whisk to sift and aerate.
Add flour mixture to the egg mixture. Whisk to combine.
Add chopped pear pieces, folding with a spatula until evenly distributed. The mixture will appear wet and speckled with pears.
Add pear batter to the prepared loaf pan, flattening the top.
Bake at 350F for about 60 minutes, or until a toothpick inserted into the centre comes out clean or with a few crumbs attached. Let cool in the loaf pan. While cooling, prepare the brown sugar glaze.
For the glaze: In a small saucepan, melt butter over medium heat. Add brown sugar, milk, vanilla, and salt. Stir until smooth and bubbling. Remove from heat and let cool slightly before drizzling over the cooled pear bread.

Notes

No additional notes.

Nutrition

Serving Size: N/A
Calories: N/A
Sugar: N/A
Sodium: N/A
Fat: N/A
Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: N/A
Fiber: N/A
Protein: N/A
Cholesterol: N/A