Description

This Pear Bread is a beautifully simple dessert that lets the natural sweetness and texture of ripe pears shine. With a moist, tender loaf and a soft crumb, it’s perfect for breakfast, dessert, or an afternoon snack.

Ingredients

Dry Ingredients:

1 ½ cups (190g) all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

Wet Ingredients:

2 large eggs

¾ cup (150g) granulated sugar

½ cup (120ml) vegetable oil or melted butter

½ cup (120g) plain Greek yogurt

1 teaspoon vanilla extract

½ teaspoon almond extract (optional)

Topping:

1–2 small ripe but firm pears, halved and cored

Powdered sugar, for dusting (optional)

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Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper and lightly grease the exposed sides to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.
Mix Wet Ingredients: In a large mixing bowl, whisk the eggs and sugar together until the mixture is pale and slightly frothy. Add the oil, yogurt, vanilla extract, and almond extract (if using), and whisk until smooth and fully blended.
Combine: Add the dry ingredients to the wet ingredients and mix gently using a spatula or whisk until just combined. Avoid overmixing to maintain a soft texture.
Pour and Top: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Arrange the pear halves cut side up on top of the batter, pressing them in slightly so they rest on the surface without being fully submerged.
Bake: Bake the loaf for 45 to 55 minutes, or until a toothpick inserted in the center (away from the pear) comes out clean. The top should be golden brown, and the cake should spring back when lightly pressed.
Cool and Dust: Let the cake cool in the pan for 10 minutes. Carefully transfer it to a wire rack to cool completely. Once fully cooled, dust with powdered sugar if desired before slicing and serving.

Notes

For a creamier texture, use full-fat Greek yogurt.

Try substituting pears with other fruits like apples, peaches, or plums for a different flavor.

Add chopped walnuts, almonds, or pecans to the batter for a crunchy texture.

For a spiced twist, add ground ginger or cinnamon to the batter.

Store leftover pear bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 18g
Sodium: 170mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg