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This moist Pear Bread is filled with tender cinnamon-coated pears and a brown sugar swirl in every slice. The buttery loaf is soft, warmly spiced, and finished with a simple cinnamon glaze for the coziest fall treat!
For more cozy fruit desserts, try my Apple Cider Donut Loaf and Pear Almond Cake!
Pears are one of those fruits that never seem to get enough love. My Apple streusel bread and pumpkin bread with cream cheese frosting always steal the show during the Fall, so I wanted to spotlight pears!
For this pear bread recipe, I chop up fresh pear chunks and toss them in cinnamon and sugar then fold them into a vanilla cake batter. Then I add a cinnamon swirl throughout the batter and sprinkle a little on top for a nice crunch!
And because we’re not stopping at the pears, we drizzle a cinnamon glaze right over the top. It’s cozy, buttery, and exactly what I want next to my morning coffee!
Table of Contents
Why You’ll Love This Pear Bread Recipe
- Fresh pears in every slice. We’re using 1½ cups of diced pears and layering them throughout the batter. Nobody wants pear bread with three lonely pieces of pear hiding inside!
- Soft and buttery. Butter gives the loaf plenty of flavor, while a little oil and sour cream keep the crumb moist and tender.
- That cinnamon-brown sugar layer! The mixture is added inside the loaf and over the top, creating a sweet cinnamon ribbon like my cinnamon roll bundt cake but with a lightly crackly crust.
- Easy Recipe! No stand mixer or fancy equipment needed – just mixing bowls and a hand mixer!
Key Ingredients
(See the recipe card for the complete list of ingredients and measurements.)
- Pears: Use ripe but still slightly firm pears. They should give a little when gently pressed without feeling mushy. If you have a bunch of pears, swap out apples for pears in my apple monkey bread!
- Butter: Room-temperature butter creates a rich flavor and helps give the bread a soft, cake-like crumb.
- Vegetable oil: A small amount of oil helps the loaf stay moist even after it has cooled.
- Sour cream: Adds moisture and tenderness without making the batter too loose.
- All-purpose flour: Measure the flour with a kitchen scale if possible. Too much flour can make the pear bread dry or heavy.
- Brown sugar: Used with the pears and in the cinnamon filling, giving the loaf a deeper caramel-like sweetness.
- Cinnamon and nutmeg: These warm spices complement the pears without covering up their delicate flavor.
- Heavy cream: Creates a smooth, rich glaze that sets nicely over the cooled loaf.
What Are the Best Pears for Baking?
Bartlett, Anjou, and Bosc pears are all great choices for baking. Bartlett pears are my personal favorite because they become soft and juicy while baking, while Bosc and Anjou pears tend to stay a little firmer.
Whichever variety you choose, look for pears that are ripe but still firm. Very hard pears may not soften completely while the bread bakes, while overripe pears can release too much juice and create wet pockets inside the loaf.
Pro Tip: If your pears are extremely juicy after you cut them, drain off excess juices or blot with a paper towel before coating them with the brown sugar mixture.
How to Make Pear Bread
These step-by-step instructions will guide you through the process. Click recipe card to jump to the recipe for full instructions! or the full printable recipe.
Prep: Preheat the oven to 350°F. Line a 9-by-5-inch loaf pan with parchment paper, leaving a few inches of overhang on the long sides.
Step 1: Make the Pear Mixture and Cinnamon Sugar Filling. Cut the pears into ¼- to ½-inch chunks. Add them to a bowl with the brown sugar, flour, and cinnamon. Toss until the fruit is evenly coated, then set it aside. In a separate bowl, combine the brown sugar, flour, and cinnamon in a small bowl. Mix until evenly combined and break apart any lumps in the brown sugar.
Step 2: Prepare the loaf batter. Add the room temperature butter, vegetable oil, and granulated sugar to a large mixing bowl. Beat with an electric mixer for 3–4 minutes, scraping down the bowl as needed, until the mixture looks fluffy and lightened in color. Add remainder of wet ingredients, then add in the dry ingredients and mix until smooth.
Tip: Don’t rush this step! Beating air into the butter helps the pear bread rise and gives it a softer texture.
Step 3: Fold pears into the batter until evenly dispersed.
Step 4: Fill the loaf pan and Bake. Add half of the batter to the loaf pan, then sprinkle half of the cinnamon sugar mixture on top. Add the remaining batter, then sprinkle the rest of the cinnamon sugar on top. Bake for 70-80 minutes, until a long skewer inserted into the center of the loaf, all the way down, comes out with just a few moist crumbs.
Step 5: Cool and then glaze. Whisk the powdered sugar, 3 tablespoons of heavy cream, and a dash of cinnamon until smooth. If the glaze is too thick, add the remaining cream a little at a time.
Britney’s Expert Tips
- Cut the pears into small pieces. Keep them between ¼ and ½ inch so they soften evenly and don’t sink to the bottom.
- Use room-temperature ingredients. Room-temperature butter, eggs, sour cream, and milk combine more evenly and create a smoother batter.
- Don’t overmix the batter. Once the flour goes in, mix only until everything is combined.
- Use a long wooden skewer to test the center. A standard toothpick may not reach the deepest part of the loaf.
- Let the bread cool before glazing it. If the loaf is still warm, that beautiful glaze will slide right off and end up on the counter.
Storing Pear Bread
Store the pear bread tightly wrapped or in an airtight container at room temperature for up to 2 days.
Because the loaf contains fresh fruit, refrigerate it for longer storage. It will keep in the refrigerator for up to 5 days. Let individual slices sit at room temperature for about 15 minutes before serving, or warm them briefly in the microwave.
Pear Bread FAQs
I don’t recommend it. Canned pears are softer and can become mushy while baking.
Yes! For the best results, freeze the bread without the glaze. Allow the loaf to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. Place it in a freezer-safe container or storage bag and freeze it for up to 2 months. You can also freeze individual slices so you can thaw only what you need. Let the bread thaw at room temperature, then add the cinnamon glaze before serving.
Pear bread can remain at room temperature for up to 2 days when tightly covered. Refrigerate it if you plan to keep it longer, especially if your kitchen is warm or humid.
More Cozy Fall Bread Recipes
Breakfast
Pumpkin Chocolate Chip Bread
Desserts
Sweet Potato Bread
Desserts
Cinnamon Banana Bread
Breakfast
Double Chocolate Banana Bread
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Pear Bread with Cinnamon Glaze
Equipment
- 9×5 loaf pan
Ingredients
Pear Filling
- 1 1/2 cups (180 g) Pears, (chopped, about 1-2 pears)
- 2 tbsp (28 g) Brown Sugar
- 1 tbsp (8 g) All Purpose Flour
- 2 tsp (8 g) Cinnamon
Cinnamon Sugar
- 1/2 cup (110 g) Brown Sugar
- 1 tbsp (12 g) Cinnamon
- 1 tbsp (8 g) All Purpose Flour
Pear Bread
- 3/4 cup (168 g) Salted Butter, (room temperature)
- 2 tbsp (28 g) Vegetable Oil
- 1 1/4 cup (250 g) Sugar
- 4 large (200 g) Eggs, (room temperature)
- 1 tsp (5 g) Vanilla Extract
- 1/3 cup (80 g) Sour Cream, (room temperature)
- 2 tbsp (30 g) Whole Milk
- 2 1/4 cup (281 g) All Purpose Flour
- 1/4 tsp Nutmeg
- 1 1/2 tsp Baking Powder
- 1/2 tsp Kosher Salt
Cinnamon Glaze
- 1 cup (120 g) Confectioner's Sugar
- 3-4 tbsp (45 g) Heavy Cream
- dash Cinnamon
Instructions
- Preheat the oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper so that there's about 2 inches of overhang (this makes it easier to remove from the pan).
- Chop up the pears into 1/4 to 1/2 inch chunks and place into a bowl. Add brown sugar, flour, and cinnamon. Toss together until all of the pears are coated in the mixture. 1 1/2 cups Pears 2 tbsp Brown Sugar 1 tbsp All Purpose Flour 2 tsp Cinnamon
- In a separate small bowl, mix together brown sugar, cinnamon, and all purpose flour. Set aside. 1/2 cup Brown Sugar 1 tbsp Cinnamon 1 tbsp All Purpose Flour
- In a large bowl, combine room temperature butter, vegetable oil, and sugar. Use an electric mixer to mix together on medium speed for 3-4 minutes, until fluffy and lightened in color. Begin adding eggs one at a time, ensuring each egg is fully incorporated prior to adding the next. Then add vanilla extract, sour cream, and whole milk and mix until just combined, about 15-20 seconds. (the batter may break a little bit, this is normal, it'll come back together in the next step) 3/4 cup Salted Butter 2 tbsp Vegetable Oil 1 1/4 cup Sugar 4 large Eggs 1 tsp Vanilla Extract 1/3 cup Sour Cream 2 tbsp Whole Milk
- Add flour, nutmeg, baking powder, and kosher salt. Continue to mix until combined and smooth, about 20-30 seconds. 2 1/4 cup All Purpose Flour 1/4 tsp Nutmeg 1 1/2 tsp Baking Powder 1/2 tsp Kosher Salt
- Fold the pear mixture into the batter until evenly dispersed. Add half of the batter to the prepared loaf pan, sprinkle half of the cinnamon sugar mixture on top, then add the remainder of the pear batter. Smooth into an even layer and then sprinkle with the remaining cinnamon sugar. Bake for 65-75 minutes, until a wooden skewer inserted all the way down into the center of the loaf comes out with just a few moist crumbs.
- Allow the pear bread to cool in the pan for 20 minutes, then remove onto a wire rack to cool completely.
- If using the glaze, combine confectioners sugar, 3 tbsp of heavy cream, and a dash of cinnamon and whisk together until a thick glaze forms. Add an additional tbsp of heavy cream if you prefer a looser textured glaze. Drizzle on top of the pear bread and enjoy! 1 cup Confectioner's Sugar 3-4 tbsp Heavy Cream dash Cinnamon
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The pears have been especially nice lately and I thought this bread would be perfect for them – and it was! The pears are so nice together with the warmly spiced cinnamon mixture and glaze. It is moist and delicious!
The pear bread was so delicious! Thank you for yet another amazing recipe.
Hi,
QQ – do you recommend peeling the pears?
Thanks,
Deb J
It’s not needed, you can if you prefer but it doesn’t really make a difference.
Great recipe and very fun to make. I’ve made this 2X both times there is an aftertaste – could it be the lemon juice? Next time I’ll try leaving it out?
Hm, I’m not really sure what that could be. What does the aftertaste taste like?
i was so scared to bake this bread because im not a baker but it was so much easier than i thought. the flavor of the apples and pears together was really good especially with the apple cider glaze. im definitely going to be making this again!
I’m so happy that it worked out!!
Hi Britney:
You said thank me later? I’m thanking you now! I have this bread in the oven as we speak – although I have to admit, I didn’t pick the apples myself, let alone at 9 months pregnant. Good for you! It smells heavenly and has 20 more minutes to go. I have both cider and hot chocolate on hand, ready to go. 🙂
Thanks,
Cate
You’re so welcome!! I’m so excited that your bread is almost finished! I hope that you love it!