Oh, hello there! Come on in, grab a seat at the kitchen table. The coffee’s hot, and I’ve got something wonderful baking in the oven – my famous Pear and Walnut Bread recipe. The aroma alone is enough to make you want to stay a while, isn’t it?

I remember the first time I attempted this Pear and Walnut Bread recipe. Let’s just say it wasn’t exactly a masterpiece. The pears were mushy, the walnuts were burnt, and the whole thing was…well, let’s just say the birds enjoyed it. But I’m nothing if not persistent, and I was determined to master this recipe. You see, I had tasted a Pear and Walnut Bread recipe at a local bakery, and I knew I had to recreate that warm, spiced goodness at home.

It took me a few tries, but I finally nailed it, and now it’s a family favorite. There’s something so comforting about the combination of sweet pears, crunchy walnuts, and warm spices. Plus, it’s a fantastic way to use up those slightly-too-ripe pears sitting in the fruit bowl.

This Pear and Walnut Bread recipe has become a staple in our busy family life. It’s the perfect quick breakfast, a welcome addition to any brunch spread, or even a simple dessert. It’s become the official baking project for the first day of fall and a festive treat for the holidays. Honestly, sometimes I whip up a loaf just because I need a little something cozy and comforting in my life. We all have those days, right?

I think I perfected this Pear and Walnut Bread recipe after about 5 attempts. I realized the key was to not overmix the batter and to use ripe, but not overly ripe, pears. Too ripe and they will disappear into the bread. It was a real “aha” moment. Now, let me tell you all about how I make this delicious bread. I promise, even if you’re a beginner baker, you can totally make this Pear and Walnut Bread recipe. So, let’s get started!

Oh, before I forget, I am planning on trying out this Southern Peach Bread recipe soon! I think you will enjoy that one too. I think the kids will love that more than the Pear and Walnut Bread recipe.

INGREDIENTS:

Alright, let’s talk ingredients. For this Pear and Walnut Bread recipe, you’ll need:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup peeled and diced ripe pears
1 cup chopped walnuts

I always use high-quality vanilla extract for my Pear and Walnut Bread recipe. It really does make a difference in the overall flavor. When making Pear and Walnut Bread recipe, you can find the best pears at your local farmer’s market, especially during the fall season. They usually have a better selection and the pears are fresher.

Here’s a Pear and Walnut Bread recipe trick I learned from my mom: toast the walnuts lightly before adding them to the batter. It brings out their flavor and adds a lovely crunch. For a shortcut, I sometimes buy pre-chopped walnuts to save time when making this Pear and Walnut Bread recipe, especially when I’m short on time.

To save money, I stock up on walnuts when they’re on sale and store them in the freezer. That way, I always have them on hand for baking or snacking. Leftover pears can be stored in the fridge for a few days, but they’re best used as soon as possible to prevent browning. This spiced pear and walnut bread is so delicious it won’t last long.

And speaking of pears, if you are more of a peach person, I have also perfected my Easy Homemade Peach Bread recipe, which may be more of your taste.

HOW TO MAKE – STEP-BY-STEP:

Okay, let’s get baking! Follow these steps, and you’ll have a delicious loaf of Pear and Walnut Bread recipe in no time.

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This is super important, trust me. I learned the hard way with Pear and Walnut Bread recipe that if you skip this step, your bread will stick like crazy.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Make sure everything is well combined. These spices are what give this Pear and Walnut Bread recipe its warm, comforting flavor.
In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract. This is where the wet and dry ingredients meet. I learned the hard way with Pear and Walnut Bread recipe that the order matters.
Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix! Overmixing will result in a tough bread. I learned that the hard way with Pear and Walnut Bread recipe. The batter should be slightly lumpy.
Gently fold in the diced pears and chopped walnuts. Be careful not to mash the pears. We want them to stay in nice, distinct pieces.
Pour the batter into the prepared loaf pan and spread evenly. I always tap the pan on the counter a few times to release any air bubbles.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. In my kitchen, Pear and Walnut Bread recipe usually takes about 55 minutes.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from getting soggy. While the Pear and Walnut Bread recipe is cooling, I usually tidy up the kitchen and maybe make a cup of tea.
Enjoy! Your Pear and Walnut Bread recipe should smell like warm spices and sweet pears. If it doesn’t, something went wrong. But don’t worry, we’ve all been there!

Don’t worry if your Pear and Walnut Bread recipe cracks on top. It’s totally normal and actually adds to its rustic charm. If you’re worried about the top browning too quickly, you can tent it with foil during the last 15 minutes of baking. Remember that one time I burnt the bread? It was all because I didn’t tent it with foil. Now, I never forget!

You can also try the pear walnut loaf. It is the same thing, just a different look! This easy pear bread recipe is so simple anyone can make it.

SERVING:

Now, let’s talk about serving this amazing Pear and Walnut Bread recipe. My family loves it when I slice it up and serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream. It’s the perfect dessert after a comforting meal. The kids love our Pear and Walnut Bread recipe when I make it into French toast on a lazy weekend morning.

This Pear and Walnut Bread recipe is perfect for a cozy brunch, a Thanksgiving gathering, or even just a simple afternoon snack. I’ve even been known to bring it to potlucks, and it’s always a hit. For presentation, I like to dust the top of the Pear and Walnut Bread recipe with powdered sugar or drizzle it with a simple glaze. It just adds a little something extra.

If you have extra Pear and Walnut Bread recipe, you can store it in an airtight container at room temperature for up to 3 days. Or, you can slice it up and freeze it for later. It thaws beautifully and tastes just as good as fresh.

During the fall, I sometimes add cranberries to my Pear and Walnut Bread recipe for a festive twist. It adds a nice tartness that complements the sweetness of the pears. Pear Cranberry Walnut Bread – Shutterbean is one of my favorite recipes. My friends always ask for this Pear and Walnut Bread recipe recipe, especially during the holidays. This pear walnut bread moist recipe will have everyone asking for seconds!

FAQs:

Okay, let’s tackle some of the most frequently asked questions about this Pear and Walnut Bread recipe. I’ve heard it all, and I’m here to help!

Q: Can I use a different type of nut?

A: Absolutely! If you’re not a fan of walnuts, you can substitute pecans, almonds, or even hazelnuts. Just make sure they’re chopped into similar-sized pieces. I’ve even used macadamia nuts before. It was delicious!

Q: Can I use canned pears?

A: I wouldn’t recommend it. Canned pears tend to be too soft and mushy, and they won’t hold their shape in the bread. Fresh, ripe pears are the way to go. You know what I do when my Pear and Walnut Bread recipe comes out too mushy? I use it to make bread pudding!

Q: Can I reduce the amount of sugar?

A: You can reduce the sugar by about 1/4 cup without significantly affecting the texture of the bread. However, keep in mind that sugar does contribute to the bread’s moisture and sweetness. I learned this the hard way when my Pear and Walnut Bread recipe came out dry and bland.

Q: Can I make this bread gluten-free?

A: Yes, you can! Just substitute a gluten-free all-purpose flour blend for the regular flour. You may also need to add a little extra liquid to the batter to achieve the right consistency. I have a friend who’s gluten-free, and she loves my gluten-free version of this Pear and Walnut Bread recipe.

Q: Why did my bread sink in the middle?

A: This can happen if the oven temperature is too low or if the bread is underbaked. Make sure your oven is properly preheated and that you bake the bread until a wooden skewer inserted into the center comes out clean. I’ve had this happen to me before, and it’s so frustrating! I think it has to do with the pear walnut bread moist ingredients.

Q: Can I add chocolate chips?

A: Oh, absolutely! Chocolate chips would be a delicious addition to this Pear and Walnut Bread recipe. I would recommend using semi-sweet or dark chocolate chips to balance out the sweetness of the pears. You know what I do when my Pear and Walnut Bread recipe is missing something? I add chocolate chips!

Q: How do I store the bread to keep it fresh?

A: To keep your Pear and Walnut Bread recipe fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh for up to 3 days. You can also freeze it for longer storage. I have learned that the spiced pear and walnut bread tastes great the next day after the spices have had more time to meld.

My Final Thoughts:

This Pear and Walnut Bread recipe holds a special place in my heart because it reminds me of cozy autumn days, family gatherings, and the simple pleasure of baking something delicious from scratch. There is something so special about this pear walnut bread quick bread, that you can have ready in an hour. It’s a reminder of the comfort that food can bring.

Here are my Pear and Walnut Bread recipe Pro Tips:

Don’t overmix the batter: This is the key to a tender bread.
Use ripe, but not overly ripe, pears: They’ll add the perfect amount of sweetness and moisture.
Toast the walnuts before adding them to the batter: It enhances their flavor and adds a lovely crunch.

As for variations, I’ve tried adding cranberries, chocolate chips, and even a streusel topping to my Pear and Walnut Bread recipe. My family loves the version with chocolate chips the best, while I’m partial to the cranberry version. Spiced Pear Bread Perfect Fall Recipe – A Classic Twist is a great recipe for Spiced Pear Bread.

I truly hope you give this Pear and Walnut Bread recipe a try. It’s a simple, yet incredibly satisfying recipe that’s sure to become a family favorite. It’s a great opportunity to spend time in the kitchen. Don’t be afraid to experiment with different variations and make it your own. Most of all, have fun and enjoy the process! I encourage everyone to try the Pear and Walnut Bread recipe. You will not regret it. If you enjoy the Pear and Walnut Bread recipe then you may want to try the Southern Cornbread Poppers Recipe as well.

Pear and Walnut Bread recipe

Print Recipe

This moist and flavorful Pear and Walnut Bread is the perfect treat for breakfast, brunch, or a delightful afternoon snack. The combination of sweet pears, crunchy walnuts, and warm spices makes it irresistible.

Author: Zoubida
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Yield: 1 loaf
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups peeled and diced ripe pears
1 cup chopped walnuts

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, combine the sugar, oil, eggs, and vanilla extract. Mix well.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the diced pears and chopped walnuts.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm with a pat of butter or a drizzle of honey for an extra touch of sweetness.