How often have you purchased pears and they ripen faster than you can eat them? Well, just like bananas they make a fabulous bread.
I used my Mexican Chocolate Banana Bread recipe for inspiration—subbing pears for bananas, omitting the chocolate, and adding brown sugar. This pear bread is light and fluffy and delicious when served warm.
This pear bread was inspired after a recent trip to Breckenridge, Colorado for a bloggers retreat. The Fresh Air Retreat was an intimate gathering of food creators, bloggers and influencers hosted by Liz from The Lemon Bowl and Lauren from A Curious Plate.
The retreat was filled with delicious food sponsored by Beef. It’s What’s For Dinner and USA Pears, just to name a few. The meals were beyond amazing — from a private chef dinner to meals out on the town, to wine tastings, and fireside s’mores. Not only was it delicious, but so inspiring.
I learned so many fun facts about pears. For example, do you know how to tell when your pear is ripe? You check the neck of a pear for ripeness by pressing near the stem. If it gives to gentle pressure, its ripe.
The retreat was a perfect getaway to take a drive up to the mountains and spend a few relaxing days learning, growing, and connecting with some talented and wonderful bloggers from around the country.
Meet all the talented bloggers! Be sure to check out their blogs to read more about our Breckenridge retreat and to find some delicious recipes.
Jen Nikolaus yummyhealthyeasy.com / Tessa Arias handletheheat.com /Dan Whalen thefoodinmybeard.com /Lauren Grier thecuriousplate.com /Liz Della Croce thelemonbowl.com / Brittany Mullins eatingbirdfood.com / Kristin Porter iowagirleats.com
Moist Pear Bread with Sour Cream
After being inspired by all the pears, I could not wait to come back home and make a delicious pear recipe.
Some bread recipes have the tendency to dry out a few days after baking. Not so with this recipe!
This pear bread is ultra-moist and buttery–and stays moist even the next day. Feel free to double this recipe and make two. Enjoy one right away then freeze the other for later!
Can you substitute any other fruits in this recipe?
Bananas or apples would be a terrific substitute for the pears in this recipe.
Do you have to use overripe pears?
No, but it does provide a naturally sweeter pear flavor. You can use regular ripe pears if that’s all you have.
Can you freeze pear bread?
Absolutely! Once the bread has baked and is completely cooled, wrap it tightly in plastic wrap, then place in an airtight freezer-safe container and freeze for up to three months.
Refrigerate and Store
The bread will keep covered on the counter for up to four days.
Tips and Variations
- Pecans are delicious in this recipe, but you can replace them with a different nut like walnuts, almonds, or pepitas.
- Don’t like nuts? Simply omit them from the recipe.
- For a holiday touch, add dried cranberries or raisins to the batter.
- When the loaf is completely cool, drizzle with bourbon glaze over the top.
- Try adding a streusel topping before baked.
More easy Pear recipes
More quick bread recipes
- Chocolate Bread with Bourbon Glaze
- Mexican Chocolate Banana Bread
- Cranberry Christmas Bread
- Mexican Chocolate Zucchini Bread
- 1/2 cup unsalted butter, (1 stick), melted
- 1 1/2 cups all-purpose flour, plus more for pan
- 4 very ripe pears
- 1/4 cup crema Mexicana, or sour cream
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped pecan or walnuts
- 1 to 2 tablespoons sugar in the raw, as needed
- Peel and chop the pears into medium size chunks.
- Using a potato masher, mash peeled ripe pears until smooth.
- Preheat oven to 350 degrees F.
- Spray an 8x8-inch pan with cooking spray, or line it with parchment paper.
- Melt butter and add to mashed pears.
- Stir in crema, sugars, salt, beaten egg, and vanilla extract.
- In a separate bowl, vigorously whisk together the flour, baking soda, and ground cinnamon.
- Add the flour mixture to the pear mixture and stir until just incorporated and then fold in pecans.
- Pour the batter into the prepared pan and spread out evenly with a spatula. Evenly sprinkle the top of the batter with the sugar in the raw.
- Bake, until batter is set and sides are starting to pull away from pan, and a toothpick inserted into center of bread comes out clean, 35 to 40 minutes.
- Allow the bread to cool for 20 minutes. Serve the bread warm or at room temperature.
- Storage: The bread will keep covered on the counter for up to four days.
- Freeze: Once the bread has baked and is completely cooled, wrap it tightly in plastic wrap, then place in an airtight freezer-safe container and freeze for up to three months.