Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (240 g) all-purpose flour
- 1 tsp baking soda, 1 tsp baking powder, 3/4 tsp fine salt
- 1 1/2 tsp ground ginger, 1/2 tsp ground nutmeg
- 3/4 cup (150 g) packed light brown sugar + 1/4 cup (50 g) granulated sugar
- 2 large eggs, 1/2 cup (120 ml) neutral oil, 1/3 cup (80 ml) plain Greek yogurt or sour cream
- 2 tsp vanilla extract
- 2 cups (about 300 g) peeled, coarsely grated ripe pears with juices
- Glaze: 3/4 cup (90 g) powdered sugar, 2 tbsp milk, 1/2 tsp vanilla, pinch salt
- Topping: 1/3 cup (35 g) chopped walnuts, lightly toasted
Do This
- 1. Heat oven to 350°F (175°C). Grease and parchment-line a 9×5-inch loaf pan. Toast walnuts.
- 2. Whisk dry: flour, baking soda, baking powder, salt, ginger, and nutmeg.
- 3. Whisk wet: eggs, oil, yogurt, vanilla; whisk in both sugars.
- 4. Fold dry into wet just until a few flour streaks remain; fold in grated pears with juices.
- 5. Bake 55–65 minutes until a tester comes out clean; tent with foil if browning early. Cool 15 minutes, then turn out to a rack.
- 6. Whisk glaze (powdered sugar, milk, vanilla, pinch salt). Drizzle over warm-cool loaf; scatter toasted walnuts. Cool completely, slice, and enjoy.
Why You’ll Love This Recipe
- Moist, tender crumb thanks to juicy pears and a touch of yogurt.
- Warm ginger and nutmeg shine without overpowering the fruit.
- Simple, one-bowl batter—no mixer needed.
- Light vanilla glaze and crunchy walnuts give a bakery-style finish.
Grocery List
- Produce: 2 large ripe pears (Bartlett or Bosc)
- Dairy: 2 large eggs, plain Greek yogurt or sour cream, milk (for glaze)
- Pantry: All-purpose flour, baking powder, baking soda, fine salt, ground ginger, ground nutmeg, light brown sugar, granulated sugar, powdered sugar, neutral oil, vanilla extract, walnuts, parchment paper
Full Ingredients
Pear Bread
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon freshly grated or ground nutmeg
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (120 ml) neutral oil (such as canola or light olive oil)
- 1/3 cup (80 ml) plain Greek yogurt or sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (about 300 g) peeled, coarsely grated ripe pears (Bartlett or Bosc), include their juices
Vanilla Glaze
- 3/4 cup (90 g) powdered sugar
- 2 tablespoons milk (or cream)
- 1/2 teaspoon pure vanilla extract
- Pinch fine salt
Topping
- 1/3 cup (35 g) chopped walnuts, lightly toasted
Step-by-Step Instructions
Step 1: Prep the pan and oven
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling so the long sides hang over for easy removal. Set aside. Toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant; transfer to a plate to cool.
Step 2: Whisk the dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground ginger, and nutmeg. This evenly distributes the leaveners and spices so the loaf rises and bakes uniformly.
Step 3: Grate the pears
Peel and coarsely grate the pears on the large holes of a box grater. Measure 2 cups (about 300 g), including their juices. If your pears are exceptionally juicy, lightly blot the surface with a paper towel—do not squeeze dry; that moisture keeps the bread tender.
Step 4: Make the wet base
In a large bowl, whisk the eggs, oil, yogurt (or sour cream), and vanilla until smooth. Whisk in the brown sugar and granulated sugar until no lumps remain and the mixture looks glossy.
Step 5: Combine into a batter
Add the dry ingredients to the wet and fold with a spatula just until a few dry streaks remain. Fold in the grated pears with their juices until evenly distributed. The batter will be thick and speckled with pear—avoid overmixing to keep the crumb tender.
Step 6: Bake the loaf
Scrape the batter into the prepared pan and smooth the top. Bake for 55–65 minutes (start checking at 55 minutes) until a tester inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil during the last 15 minutes. Cool in the pan for 15 minutes, then lift onto a wire rack to cool until warm but not hot, about 30 minutes more.
Step 7: Glaze and finish
Whisk the powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable. If needed, adjust with 1 teaspoon more milk for a thinner drizzle or a little extra powdered sugar to thicken. Drizzle the glaze over the loaf, letting it cascade down the sides, and immediately sprinkle with the toasted walnuts so they adhere. Cool completely before slicing for clean cuts.
Pro Tips
- Weigh your flour (240 g) or spoon and level to avoid a dense loaf.
- Ripe but still-firm pears grate best and won’t turn mushy in the batter.
- Freshly grated nutmeg adds a brighter aroma than pre-ground.
- Tent with foil if the loaf browns early; ovens vary and pears add moisture.
- For the neatest slices, let the glaze set fully and use a serrated knife.
Variations
- Pear-ginger kick: Fold 2–3 tablespoons finely chopped crystallized ginger into the batter.
- Cozy cardamom: Add 1/2 teaspoon ground cardamom with the spices for a floral note.
- Gluten-free: Use a 1:1 gluten-free all-purpose blend; bake time may run 5–10 minutes longer.
Storage & Make-Ahead
Store the glazed loaf airtight at room temperature for up to 3 days or refrigerate for up to 1 week. For longer storage, wrap unglazed slices tightly and freeze for up to 3 months; thaw at room temperature, then glaze just before serving. To refresh, warm slices in a 300°F (150°C) oven for 8–10 minutes.
Nutrition (per serving)
Approximate per slice (1/10 loaf): 360 calories; 14 g fat (2 g saturated); 52 g carbohydrates; 5 g protein; 2 g fiber; 31 g sugars; 230 mg sodium.
