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World's Best Pear Bread Recipe

Buster began cooking as a wee pup by watching his mother fix the kibble. He was hooked. He loves preparing—and writing about—food.

This is Incredible Bread!

This pear bread recipe is quick, easy and absolutely delicious. Because it uses applesauce, it has half the calories of standard quick breads -- this is a recipe you'll keep and use for years.

The Ingredients

1/2 cup oil

1/2 cup apple sauce (or pear sauce -- all you have to do is mash some pears in their juice to make a half cup)

3 eggs

2 cups sugar

2 tsp. vanilla extract

3 cups flour

lemon zest from one medium lemon

1 tsp. baking soda

2 tsp. baking powder

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. ginger

1 1/2 tsp. salt

1 1/2 cups of chopped pears (if fresh, then peel the pears)

1 cup chopped pecans (or you can use walnuts if you prefer -- I use whatever I have on hand)

How To Make The Bread

Preheat your oven to 325 degrees.

In one bowl, beat your wet ingredients: the oil, apple (or pear) sauce, eggs, sugar and vanilla extract.

In another bowl, mix together the flour, lemon zest, baking powder, baking soda, spices and salt.

Scroll to Continue

Gently fold the dry ingredients into the wet ingredients.

Add your chopped pears and chopped nuts. Mix carefully but thoroughly.

Spray TWO 8" X 4" loaf pans with cooking oil spray, then divide the batter between the two pans.

Sprinkle the tops with sugar. Don't be shy! I use about 2 or 3 tbsp. for the tops of each loaf.

Place the pans into the preheated oven, and bake for an hour or so. I usually start checking mine at the one hour mark by inserting a toothpick near the center. If the toothpick comes out clean I know my loaves are done. Sometimes the loaves will take upwards of 70 minutes.

Let them cool for about 10 minutes on the counter, then carefully remove them from the pans and let them come to room temperature.

Final Steps

I always wrap one loaf in several pieces of plastic wrap, then in a covering of foil, and put into the freezer. (Make sure the loaf is fully at room temperature before you put it into the freezer.) It's great to have when guests are coming over, or for breakfast for guests, or anytime you'd like something special but aren't in the mood to bake.

I slice the other loaf and eat it with butter, or toast a slice to eat with my coffee in the morning.

I also love to wrap slices in plastic wrap and put them in lunches -- they're so delicious after a sandwich, and this pear bread keeps really well.



Gina on October 11, 2014:

Thanks for answering my questions and all your additional tips, Buster...I'm so glad you chose to share your aunt's recipe for all of us to enjoy. :)

Thanks again.

Buster Bucks (author) from Sonoma County, California on October 11, 2014:

Hi Gina,

I'm not sure the bread would taste very good if you cut down more on the sugar. However, "sweetness" is a personal preference. If you do decrease the sugar again, yes, make up the difference with Apple sauce.

Best of luck,


Gina on October 11, 2014:

I forgot to mention! I used only 1 cup of sugar, since I'm trying to cut down on sugar...and it really came out delicious anyway. I might even try adding even less sugar next time...maybe adding a little more apple sauce. Would that work, you think? Or does it need at least some sugar?

Buster Bucks (author) from Sonoma County, California on October 11, 2014:

Hi Gina,

So glad you're enjoying the pear bread!

As to your questions:

* you could try using all wheat flour but usually this makes the loaf too dry for my tastes;

* for freshness, I keep it covered tightly with plastic wrap.

* The bread stays fresh about 5 or 6 days (per my grandma) though I have to admit the bread is always eaten by the following day around here.

Thanks so much for taking the time to write!


Gina on October 11, 2014:

I am not a baker or a cook. At all. And this came out so good. I can't believe I actually made it! I didn't use lemon zest (forgot it) and I used half wheat flour, half white. Next time I'll probably try all wheat flour...would that change anything in the bread? Also, right now I'm storing it in one of those cake domes, covered - is that enough to preserve it as long as possible, and how long can we expect it to stay fresh?

Thanks again!

Buster Bucks (author) from Sonoma County, California on August 10, 2014:

Hi Lucy,

Yes, I think this recipe would make incredible muffins -- I hadn't thought of that. I think I would increase the heat to 350, and begin checking doneness after about 18 - 20 minutes. Use the toothpick test.

Good luck -- it would be great if you would let me know how they turned out as muffins.



Lucy on August 10, 2014:

Can you make this as muffins? It all looks spectacular! thanks for the info.

Buster Bucks (author) from Sonoma County, California on November 04, 2013:

Hi Fenchurch,

This recipe comes from my Aunt Opal, who passed away in the early 1970s. She used apples, but I've always been fond of pears in this particular treat.

Thanks for taking the time to comment.

Best regards,


Fenchurch on November 03, 2013:

I'm always on the lookout for new things to do with the produce we get in our weekly deliveries and pears have been a particular problem, since I'm not terribly fond of them. But this recipe? Really lived up to its name. Soooo good! I'll be making this one again. And again. And again.

Thelma on August 31, 2013:

im excited to try this recipe only i think i will substitute the oil for coconut oil! ;)

Buster Bucks (author) from Sonoma County, California on April 12, 2013:

Hi Brandi,

We have good neighbors who share their pears, so when the pears are ripening we're baking pear bread, too.

Thanks so much for taking the time to comment.

Best regards,


Brandi S on April 12, 2013:

Thank you for posting this recipe! I moved into a house last year that has a pear tree and went in search of recipes to use up my pears after making a lot of pear sauce. I tried your recipe and it is definitely the World's Best. It makes very delicious bread. I've even made it with not-quite-ripe pears and it was still as yummy as ever. It will go into my recipe book as a keeper. Thanks again.

Buster Bucks (author) from Sonoma County, California on March 21, 2012:

Hi Mrs. Miller,

Use Canola oil -- it's the best for baking when oil is one of the ingredients.

Congratulations! This bread will be a wonderful way to break in your new kitchen.


Best regards,


Mrs. Miller on March 20, 2012:

This sounds absolutely delicious ! I'm just a bit confused about the oil part, do I use olive or canola or a different one? I want this to be just right since my husband and I are newlyweds and it'll be the first bread in our home :)

Roberta Moore on September 26, 2011:

A neighbor gave me a bag of pears and they had to be used right away. This is a great recipe, I used half white and half wheat flour, added 1 cup carmelized walnuts and used brown sugar on top and it was wonderful. I froze 2 loaves and I'm sure they will be even better when I take them out. Be careful to only fill your pans 3/4 full as the mixture does rise quite a bit. Thanks

Buster Bucks (author) from Sonoma County, California on January 21, 2011:

Hi Jlovebzy,

I apologize for just now responding to you. I've been in the hinterlands of Southeast Asia with spotty internet service.

Anyhow... hope I'm not too late... yes, you can make muffins with this recipe, and the cooking time will drop to approximately 20 minutes (perhaps slightly less, perhaps slightly more depending on your oven. Check by inserting a toothpick into one that is in the center of your muffin tin. If it comes out clean, then they're done. If the tip is moist, then let them bake for a little longer (4 minutes) then try again.

Don't forget that they'll continue to bake for a little while after they're removed from the oven.

Yes, you can use wheat flour.


Best regards,


jlovebzy on January 09, 2011:

Thank you for this recipe! We love pears : ) I am going to try it later today. I don't do to much baking, so I was wondering if you had any suggestions.... I don't have 2 loaf pans, can I make muffins with it (if so, does cooking time change)? And...I try to stay on the healthy side, could I use wheat flour?

Thank you again for the recipe. Looking forward to trying it : )

Buster Bucks (author) from Sonoma County, California on November 04, 2010:

Hi Tim,

Wow, 90 cups! I'm envious. I put up some pears night before last, and made another batch of pear bread... and defrosted a loaf I made six months ago. It tasted as fresh as the day I'd made it.

Thanks for taking the time to write, Tim. I'll have to try adding oatmeal as a replacement for some of the flour.

Best regards,


Tim on November 04, 2010:

This bread is truly as described! Exceptionally yummy and pretty simple. I skip the lemon zest as I never have it but am sure it couldn't hurt it! My last batch I added a cup of oatmeal, lessened the flour by half a cup and it is still yummy. May try to add more oatmeal next time after I eat this know, to give it my total evaluation!! :) Also, freezing the pears this way rocks! No more pears only one month a year! I have 90 cups worth in the freezer!!

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