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Pear Bread II

"The delicate flavor of fresh pears and pecans dance enchantingly in this lovely summer loaf. Freezes well if double wrapped. Delicious and easy."
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1 h 20 m servings 304 cals
Original recipe yields 20 servings (2 - 8x4 inch loaves)


  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x4 inch loaf pans.
  2. In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans
  3. Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 219
  1. 257 Ratings

Most helpful positive review

I substituted all of the oil for 1 cup of unsweetened applesauce and it was FANTASTIC. This bread is moist and tasty.

Most helpful critical review

When I made this bread, it did not taste like pears AT ALL! The texture was nice, moist...the flavor nice,sweet but not like pears! I may use this recipe again with barlett pears instead of th...

Most helpful
Most positive
Least positive

I substituted all of the oil for 1 cup of unsweetened applesauce and it was FANTASTIC. This bread is moist and tasty.

This is a delicious bread--the only change I made was to use 1/2 c. brown sugar in place of 1/2 c. white sugar, and I left out the nuts but will add them next time. I will use this recipe as a n...

Delicious! I replaced half the oil with applesauce, half the white sugar with brown, and half the flour with whole wheat flour. I also doubled the vanilla.

Everyone loved this. I left the pear pieces a little on the large side & it made the bread a litle soggy the next day- next time I'll either cut the pears into smaller pieces or use less ripe p...

I baked this recipe in a bundt pan, and it is just good as in a loaf. It's a really nice brunch bread.


Excellent! I replaced half of the oil with applesauce. The loafs are beautiful! My two and three year old couldn't get enough! Will definately be making this again :o)

This bread is EXCELLENT! I omitted the pecans and reduced the fat with applesauce. I was so impressed with the first loaf that I made three more today to freeze. Thanks for a wonderful fa...

This was a very tasty way to use up some extra pears from a friend's tree. I did not have to bake mine an hour - only about 45 minutes did it. Delicious!