Why You’ll Love Spiced Pear Loaf Recipe

I like this recipe because it feels comforting and seasonal without being heavy. The pears keep the loaf naturally sweet and moist, while the spices add warmth without overpowering the flavor. I also appreciate that it’s simple to make, uses pantry staples, and works well for sharing or enjoying throughout the week.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1/2 cup (120 ml) hot water
2 tablespoons (15 g) ground flaxseed
1 cup (150 g) chopped pear, roughly 1 pear
1 cup (200 g) brown sugar
1/2 cup (120 ml) olive oil
2 teaspoons vanilla extract
2 1/2 cups (342 g) whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon sea salt
1/2 a pear, cored and sliced into wedges 1/4-inch thick
2 tablespoons (20 g) raw pumpkin seeds, aka pepitas

Directions

I start by preheating the oven to 350°F and lining a 9-inch bread pan with parchment paper. In a small bowl, I whisk together the hot water and ground flaxseed, then set it aside to gel.

In a food processor, I add the chopped pear, brown sugar, olive oil, and vanilla extract, and puree until the mixture is very smooth. I whisk the flaxseed mixture again to loosen it, then add it to the food processor and pulse to combine.

Next, I add the flour, baking powder, cinnamon, ginger, baking soda, allspice, and sea salt. I pulse just until there are no dry spots, being careful not to overmix so the loaf stays tender.

I transfer the batter to the prepared pan and smooth it evenly. I arrange the pear slices on top, sprinkle the pumpkin seeds over the surface, and gently press them in. I bake the loaf for 55 minutes, until a toothpick inserted in the center comes out clean. I let it cool on a rack for 20 to 30 minutes before slicing.

Servings and Timing

I usually slice this loaf into about 8 to 10 servings. The prep time is around 7 minutes, the bake time is 55 minutes, and the total time comes to just over 1 hour from start to finish.

Variations

I sometimes use coconut sugar instead of brown sugar for a slightly deeper flavor. When I don’t have whole wheat pastry flour, I use half whole wheat flour and half all-purpose flour. I also enjoy swapping the pumpkin seeds for chopped walnuts, pecans, or raw sunflower seeds depending on what I have on hand.

Storage/Reheating

I store this loaf in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. When I want to enjoy it warm, I gently heat a slice in the microwave for a few seconds or toast it lightly.

FAQs

What kind of pears work best?

I like using ripe Bartlett pears, but any ripe, sweet pear works well.

Can I make this loaf gluten-free?

I can use a good-quality gluten-free flour blend, though the texture may vary slightly.

Why is flaxseed used in this recipe?

I use ground flaxseed as a binder to replace eggs and keep the loaf vegan.

Can I substitute chia seeds for flaxseed?

I can use ground chia seeds in the same amount with similar results.

Is this loaf very sweet?

I find it moderately sweet, balanced nicely by the spices and whole wheat flour.

Can I freeze this loaf?

I freeze individual slices wrapped tightly for up to 2 months.

Do I need a food processor?

I prefer one for smooth texture, but a blender can also work.

Can I use a different oil?

I sometimes use melted vegan butter or another neutral oil instead of olive oil.

How do I know when it’s fully baked?

I check by inserting a toothpick into the center and making sure it comes out clean.

Can I add extra spices?

I occasionally add nutmeg or cloves for an extra warm spice note.

Conclusion

I find this spiced pear loaf to be a wonderfully comforting bake that fits beautifully into cooler seasons. With its soft texture, warm spices, and subtle pear sweetness, it’s a recipe I enjoy making again and again, especially when paired with a hot cup of tea or coffee.