Fresh Pear Bread Recipe -
Fresh Pear Bread Recipe

Fresh Pear Bread

Recipe by  

"This bread is moist and delicious!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
  2. In a bowl, mix the shredded pears, mashed pear, egg, egg white, water, and vanilla. In a separate bowl, mix the flour, sugar, pudding mix, cinnamon, baking soda, salt, and baking powder. Stir the pear mixture into the flour mixture just until moistened. Transfer to the prepared loaf pan.
  3. Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Aug 19, 2007

I took other people's advice when making this recipe. I diced the pears into small pieces instead of shredding them, and then drained the liquid off and patted them as dry as I could. I doubled the recipe and used four cups of very firmly packed diced pears, then took one scant cup out and processed it in the food processor. I used changed the recipe a bit when I doubled it: 3 whole eggs, one package of pudding mix, 1 cup whole wheat flour and 2 cups of white flour and only 1 1/2 tsp of cinnamon. Baked at 350 for one hour and the bread came out perfect. Five stars. I find that fruits and vegetables vary so much in size and water content, so results can really vary.

Most Helpful Critical Review
Feb 07, 2006

this recipe should be renamed 'pear mousse', or 'pear bread pudding'. I am a pretty experienced baker and I followed recipe to a 'T'. After 90 minutes toothpick was not nearly clean so let it go for another 15 minutes and still was not but it was getting too dark on the top so took it out....of course, it immediately sank. I waited and now cut into it and it is the consistency of bread pudding. Can't taste the pears. 325 does seem like a very low temp for a quickbread...usually 350, sometimes 375. I am always a bit leary of recipes that call for a certain number of fruit instead of 'cups'....I had a bartlett and a bosc pear that were on the larger side but another small bartlett so mashed the smaller one and shredded the two bigger ones. Now I have 1 eggyolk and almost 1/3 cup of vanilla instant pudding powder that I will have to find use for. I would advise if one is going to make this that they use smaller pears and not very juicy; perhaps then it would turn out.


61 Ratings

Mar 17, 2006

I really enjoy this recipe -- I wasn't paying attention to the recipe and cooked at 350 for an hour, and it came out wonderfully. I also drained the shredded pears, let them sit, and drained them again. I also substituted half the all purpose flour with whole wheat. Came out delicious!

Jan 11, 2005

This pear bread is delicious and moist. I didn't have vanilla pudding mix, so I took a chance and used butterscotch. Yum!! Thanks for the recipe!

Jan 06, 2007

This bread was pretty tasty. I left out the water. It had a wonderful flavor and was very much enjoyed by everyone.

Sep 29, 2006

This was really good. I, true to my nature, had to alter the recipe. I used 6 pears, no water and 3 whole eggs and doubled the rest of the ingrediants to make 2 loaves of bread. Very tasty and moist.

Nov 07, 2005

This is absolutely delicious. I doubled the recipe and baked half as muffins and made one loaf of bread. It worked great. 30 minutes in the oven for the muffins. I also substituted cardamom for half of the cinnamon. Very, Very, good will definitely make again.

Sep 08, 2007

Quite delicious. Will make again. As recommended, I eliminated the water since my pears were very ripe.


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  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 39.7 g
  • 13%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 0.6 g
  • < 1%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 185 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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