Pear Vanilla Bread Recipe

This article may contain affiliate links. For more information, please see our Disclosure Policy.
Pear Vanilla Bread

As I shared recently, I’ve been canning up a quite a bit of fruit lately, including pears. I had another 20 pound box of pears to address today and the plan was to make my favorite jam everPear Vanilla Jam (from the blog, Food in Jars).

Pear Vanilla Jam Recipe

I know I’ve raved about this jam before – but it is simply the best jam I’ve ever tasted! It’s also ridiculously easy to make as there is no peeling of pears required and it’s a soft set. While canning up a batch today I was inspired to take the two primary flavors – pear and vanilla – and turn it into a luscious bread. It turned out so good, I knew I had to share it with you.


Start by taking 2 or 3 pears and blending them. I just put them through my Vitamix with a tiny bit of water. Notice I did not peel them and I did leave some chunks. I then scraped one vanilla bean with a spoon and mixed it into the pears. I then added the pod and let it all sit while I worked on the rest of the bread.

DSCN0985 (800x667)

Blend 1 stick of butter (1/2 cup) with 1/2 cup brown sugar and 1/2 cup white sugar. Add two eggs.

DSCN0987 (800x600)

Discard the vanilla pod from your pears and blend them into the mixture. Now, I used 2 cups of the pears and the resulting bread was VERY moist…. as in falling apart moist. If this appeals to you, by all means, add 2 cups. But if you prefer a bread that will be a little easier to manage and still have all the flavor – I’d reduce this to just one cup of pears.

DSCN0992 (800x600)

In another bowl, mix 2 cups of flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp cardamom. You don’t have to add the spices, but I think they add a nice fall touch to this bread! You could also use whatever spices appeal to you.

Gently blend the dry ingredients into the wet ingredients until just mixed.

DSCN0994 (800x600)

Pour into a lightly greased loaf pan and bake in a 350° oven for 40-60 minutes, until the toothpick comes out clean.

DSCN0998 (800x592)

This bread smelled delicious coming out of the oven! I like that it’s different than your standard banana, pumpkin, or zucchini bread – but still feels like a distinctly fall recipe.

DSCN1010 (800x600)

The 2 cups of pears yielded a very moist bread…so much so you’d almost prefer to eat it in a bowl with a fork! Again, reduce this closer to 1 cup if you want a bread that’s a bit more “portable.” I love the texture from leaving some of the chunks of pears in, too.

DSCN1015 (800x600)

Lucky me… my pear vanilla jam was done just in time!

DSCN1016 (800x600)

This bread goes perfectly with a cup of coffee and a dreary fall afternoon.


23 thoughts on “Pear Vanilla Bread Recipe”

  1. I’ve got 5 pears from my neighbor’s tree ripening on my kitchen counter as I read this…..will be making this bread this weekend!

      • Hi Angela,
        My bread is baking in the oven right now. I used 2 tsp of vanilla extract in place of the bean and it looked to be 2+ cups of pear puree. I’m assuming this is the recipe for 1 loaf of bread? I’ll let you know how it tastes in the morning! 🙂

  2. Oh my, going to have to try this -my girls love pears & I love any of these yummy breads, but never thought of trying a pear bread! Thanks for the idea – pinning it for later!

  3. I made this today (in muffin form) and my daughter declared it the BEST. MUFFIN. EVER. 🙂 Pretty high compliment coming from an extremely picky 6 year old!

  4. I am making this recipe and baking in mini loaf pans, “pairing” it with a jar of jam, and giving it as gifts.

  5. I made this yesterday and we LOVE it. My husband is picky – I mean that in a nice way, of course. He just doesn’t eat a lot of homemade sweets. Not a sweet eater, not a fruit eater. But he tasted this and said “this is one of the best things you’ve made in a long time.” So – high praise indeed! Thank you so much!

  6. Thank you for this recepie- I love pears. I have been making this bread for months now, I triple the recipie & make several loafs & wrap them & freeze- i eat this in the am for breakfast with my daily smoothie. 🙂 They freeze very easy too.

  7. I found your recipe a couple months ago and have made it three times already – so delicious! Fresh pears are expensive where I live so I substituted canned pears to make the puree and it worked great. Last time I actually forgot the eggs and didn’t realize until it was in the oven – I was so sad because I thought I had surely ruined it, but I guess all the extra moisture from the pears makes it an especially forgiving recipe – it turned out just lovely! Thanks so much for sharing this, I am sure my family will be enjoying this recipe for years to come! 🙂

  8. This recipe sounds great. I am making them as muffins and have added Huckleberries. Can’t wait to try them

  9. I just made this tonight! My 3 boys gobbled it up!!! I had 2 ripe pears which came out to 1 1/4 cup of purée; it was perfect consistency. I omitted the cardamom because I didn’t have any. I did add chopped walnuts and vanilla turbinado sugar to the top before baking. Slices were requested in tomorrow’s lunchboxes.

  10. I have some vanilla rum pear butter/jam I made last year approximately how much would I use as a subsittute for the puree’d fresh pears

Comments are closed.