Apple and Pear Bread with Apple Cider Glaze

Apple and Pear Bread is a fun way to use your Fall apples and pair it with sweet and juicy pears to make this delightful bread!

Apples and pears have been one of my favorite flavor combos this season. Do you love apples and pears too? Try this easy Cinnamon Pear and Apple Crisp as well as these delicious deep fried Apple Pear Fritters with Honey Glaze!

Apple and Pear Bread - time to bake!

Autumn is in full swing and I'm already making all of the Fall recipes! I've been seeing tons of pumpkins and halloween decor in the stores. It truly makes me happy! However, let's give pumpkins a break for just a few seconds and talk about apples. Specifically, apples and pears!

I went apple picking last weekend. It's a tradition in my family! We go together every year. Yes, at nine months pregnant, I got my wobbly butt up those fields and picked apples and enjoyed every minute! When we came home, the baking commenced!

I made apple butter (recipe coming soon), apple pie - but most importantly, this apple and pear bread. Which was such a hit!

what do i need to make apple and pear bread?

There are a couple of pieces of equipment I'd recommend to make this apple and pear bread a breeze in the kitchen!

• Stand mixer with the paddle attachment and the dough hook*
• Dough scraper*
• 9x5 loaf pan (mandatory)
• Cutting board

*these items are good to haves, you can use your hands to knead the dough. However, the stand mixer makes it super easy to assemble all of the ingredients. The dough scraper is also good to have because the dough is a bit tacky in the beginning.

how do you make apple and pear bread?

Start mixing together all of the ingredients for the dough in a stand mixer - flour, yeast, sugar, milk, eggs, and salt. This dough will be nice and soft and will need to be kneaded (haha) in the mixer for about 10-12 minutes. Then allow the dough to rise until it doubles in size.

here's the fun part

After the dough has risen, cut it in half and roll it into a log, about 24 inches long. Cut 24 one inch sized pieces and then roll each piece into a ball and set aside.

After that, cut up your apples and pears and mix them together with a little lemon juice, sugar, and spices. Slowly fold the dough balls into the fruit mixture until all of them are coated with the spices. Add the to a 9x5 loaf pan and let the dough rise again. (it'll get nice and puffy, that's how you know it's ready for the oven!)

Bake the bread for about 55 minutes! Mix everything together to form the apple cider glaze and drizzle on top! Then, you're done!

what can i serve with apple and pear bread?

So one of my favorite things to eat with this apple and pear bread is bacon and eggs! Something about the sweetness of the bread and the savory flavors of the bacon and eggs that pear, I mean pair, together so well. 🙂

I also love this bread with a little butter spread on top and a heaping smear of apple butter. Also, this bread with some mulled apple cider or hot chocolate is simply heavenly. Thank me later!

more recipes you'll love!

• Apple Cider Cinnamon Rolls with Browned Butter Frosting
• Homemade Pear Cider
• Caramel Apple Hand Pies
• Rosemary Apple Cider Chicken
• Apple and Honey Upside Down Cake
• Apple Pie Filling

This blog post and recipe for Apple and Pear Bread was made in partnership with Bakes From Scratch Magazine! I received compensation in exchange for this work. Thanks for your continued support!

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Apple and Pear Bread with apple cider glaze

By: Britney

Apple and Pear Bread is a fun way to use your Fall apples and pair it with sweet and juicy pears to make this delightful bread!

Serving: 10 servings

Prep Time: 2 hrs 30 mins

Cook Time: 55 mins

Calories: 300kcal

Ingredients

• ▢ ½ cup warm whole milk (110°F/43°C to 115°F/46°C), (120 grams)
• ▢ 1 package package (7 grams) Platinum Instant Yeast
• ▢ 3 cups all-purpose flour, (384 grams)
• ▢ 5 tablespoons granulated sugar, (60 grams)
• ▢ 2 tsps kosher salt, (7.5 grams)
• ▢ ⅓ cup unsalted butter, melted and warm (110°F/43°C to 115°F/46°C), (76 grams)
• ▢ 3 large eggs (150 grams), room temperature

Filling

• ▢ ⅔ cups chopped Bosc pear, (115 grams)
• ▢ ⅔ cups chopped Honeycrisp apple, (92 grams)
• ▢ 1 tbsp sugar, (12.5 grams)
• ▢ 1 teaspoon fresh lemon juice (5 grams)
• ▢ 1 tsp ground cinnamon
• ▢ ½ tsp ground ginger
• ▢ ½ tsp ground nutmeg
• ▢ Pinch of salt

Glaze

• ▢ 1 cup confectioners’ sugar, (128 grams)
• ▢ 2 teaspoons apple cider, (25 grams)
• ▢ ¼ tsp nutmeg
• ▢ 3 tsps whole milk, (13 grams)

Directions

• Add 3 cups flour, 5 tbsps sugar, 2 tsps kosher salt, ⅓ cup butter, 2 eggs, and Platinum Instant yeast, and milk to a stand mixer with the dough hook attachment. Mix on medium low, scraping down the sides of the stand mixer as needed until a dough begins to form. Once the dough is formed, reduce the speed to low and continue to mix on low speed for 10-12 minutes. *Dough should be slightly tacky but not sticky. If sticky, add 1 tbsp of flour.
• Add dough to a lightly floured work surface and knead into a ball. Add the dough to a well oiled bowl and cover with plastic wrap or a cloth. Allow dough to rise for 1 ½-2 hours, until dough has doubled in size. (Alternatively, cover and refrigerate overnight. Let dough stand at room temperature for 30 minutes the next day before continuing.)
• Punch down dough, and let stand for 10 to 15 minutes. Spray a 9x5-inch loaf pan with cooking spray. Line pan with parchment paper.
• Meanwhile, in a large bowl, add chopped pears and apples, sugar, lemon juice, cinnamon, ginger, nutmeg, and a pinch of salt and gently stir together.
• On a very lightly floured surface, divide dough in half. Roll one half into a 24-inch log and cut dough into 1-inch pieces. Roll each ball of dough between into a ball and set aside on work surface. Repeat with remaining half of dough.
• Lightly sprinkle flour over all dough balls, and roll balls to ensure they are lightly coated with the flour.
• Add 8-10 dough balls to the fruit mixture, gently mixing together to ensure balls are coated with spices, then adding more.
• Preheat oven to 350 degrees. Pour into prepared 9x5 loaf pan, making sure it is evenly distributed. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough holds an indentation when poked, 20 to 30 minutes.
• In a small bowl, whisk an egg and brush on top of dough prior to adding to the oven. Then bake for 55 minutes to an hour. Allow bread to cool in the pan for 10 minutes, then remove and place on a cooling rack to cool for at least 30 minutes.
• Make the glaze - simply combine the ingredients and whisk together. Drizzle on top of bread. Use immediately, or keep covered with a moist cloth to keep a crust from forming until ready to use.

Nutrition

Calories: 300kcal

Course: Breakfast, Dessert

Cuisine: American

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