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4.91 from 11 votes

Pear Bread with Cinnamon Glaze

By Britney Brown-Chamberlain
Prep: 25 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 35 minutes
Servings: 12 servings
sliced pear bread on a plate with a spoon pouring glaze on top.
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This moist pear bread is filled with tender fresh pears, warm cinnamon, and a brown sugar swirl, then finished with a creamy cinnamon glaze.

Equipment

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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 9x5 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

Calories: 439kcal, Carbohydrates: 65g, Protein: 5g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 101mg, Sodium: 273mg, Potassium: 112mg, Fiber: 2g, Sugar: 44g, Vitamin A: 552IU, Vitamin C: 1mg, Calcium: 79mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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