Pear Bread with crisp streusel topping is an easy-to-make and delicious quick bread recipe. It is super moist with a cake-like texture, filled with sweet pear bites, and topped with crisp cinnamon crumbles. Serve this with a cup of hot tea or coffee.
Fresh pear coffee cake
Cinnamon-flavored bread is a must in our house for Fall. Recently, we baked cinnamon apple bread - the perfect fall baking recipe. Today, we followed the same recipe to bake a loaf of pear cake that is moist inside with a crisp topping. The best part about this quick cinnamon pear bread is that it can be served for breakfast, a mid-day snack, or a cozy fall dessert. If you want to try something different from apples and pumpkins this Fall, then this dessert is for you.
Don't miss out on our crisp cinnamon apple bread, apple cinnamon rolls, and pear and apple crisp this Fall and Thanksgiving.
Ingredients
Use fresh seasonal pear with brown sugar and cinnamon for the pear mixture.
For the crispy crumb texture, you need brown sugar, flour, and cinnamon.
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To make moist buttery pear bread, Use butter, sugar, eggs, vanilla extract, milk, flour, salt, and baking powder as wet ingredients and flour, salt, and baking powder as dry ingredients.
Step-by-step instructions
- Preheat the oven to 350 degrees F or (180 degrees C). Line the loaf pan with parchment paper and set it aside.
- Pear filling: Combine the pears, brown sugar, and cinnamon in a bowl and mix well. Set aside.
- Crisp topping: Add sugar, flour, and cinnamon in another bowl and mix well.
- Using an electric hand-held mixer, cream the butter, sugar, eggs, and vanilla extract in a bowl until well incorporated. Add the milk and whisk until combined.
- Add flour, salt, baking powder, and whisk. Scrape the sides of the bowl with a spatula and mix to form a smooth batter.
- Pour half of the prepared cake batter into the loaf pan. Spread evenly
- Now spread half of the pear mixture evenly.
- Spread the remaining batter and evenly spread the remaining pear. Finally, top it with a sugar-flour mixture.
- Bake in the preheated oven for 35-40 minutes or until the toothpick inserted comes out clean.
- Let the bread cool completely on a wire rack. Slice and serve. Enjoy with a cup of hot tea or coffee.
Tips
- You can add nuts, chocolate chips etc if desired.
- Once done baking, let the pear cake sit in the loaf pan for 10-15 minutes before removing it and letting it cool completely.
- Use parchment paper for easy removal of quick bread from a loaf pan.
- Any leftover pear bread can be stored at room temperature for two days or in the refrigerator for up to 1 week. You can also freeze it for up to three months.
- You can add 1 apple instead of 1 pear to make pear apple bread too.
Recipe FAQ
Yes. Once the bread cools, tightly wrap it in aluminum foil and freeze it for up to 3 months. Thaw before serving.
More fall desserts
Recipe card
Easy Pear Bread Recipe | Pear Coffee Cake
Equipment
Ingredients
- ½ cup Butter softened to room temperature
- ½ cup Sugar
- 2 Eggs
- 2 teaspoon Vanilla extract
- ½ cup Milk
- 1 ½ cups Flour
- ¾ teaspoon Salt
- 1 teaspoon Baking powder
For the pear mixture
- 2-3 Pear peeled and chopped
- ½ cup Brown sugar
- 1 teaspoon Cinnamon powder
For the crisp cinnamon sugar topping
- 4 tablespoon Brown sugar
- 1 tablespoon Flour
- ½ teaspoon Cinnamon
Instructions
- Preheat the oven to 350 degrees F or (180 degrees C). Line the loaf pan with parchment paper and set it aside.
- Using an electric hand-held mixer, cream the butter, sugar, eggs, and vanilla extract in a bowl until well incorporated. Add the milk and whisk until combined.½ cup Butter, ½ cup Sugar, 2 Eggs, 2 tsp Vanilla extract, ½ cup Milk
- Add flour, salt, baking powder, and whisk. Scrape the sides of the bowl with a spatula and mix to form a smooth batter.1 ½ cups Flour, ¾ tsp Salt, 1 tsp Baking powder
- Pear filling: Combine the pears, brown sugar, and cinnamon in a bowl and mix well. Set aside.2-3 Pear, ½ cup Brown sugar, 1 tsp Cinnamon powder
- Crisp topping: Add sugar, flour, and cinnamon in another bowl and mix well.4 tbsp Brown sugar, 1 tbsp Flour, ½ tsp Cinnamon
- Pour half of the prepared cake batter into the loaf pan. Spread evenly
- Now spread half of the pear mixture evenly.
- Spread the remaining batter and evenly spread the remaining pear. Finally, top it with a sugar-flour mixture.
- Bake in the preheated oven for 35-40 minutes or until the toothpick inserted comes out clean.
- Let the bread cool completely on a wire rack. Slice and serve. Enjoy with a cup of hot tea or coffee.
Video
Notes
- You can add nuts, chocolate chips etc if desired.
- Once done baking, let the pear cake sit in the loaf pan for 10-15 minutes before removing it and letting it cool completely.
- Use parchment paper for easy removal of quick bread from a loaf pan.
- Any leftover pear bread can be stored at room temperature for two days or in the refrigerator for up to 1 week. You can also freeze it for up to three months.
- You can add 1 apple instead of 1 pear to make pear apple bread too.
Nutrition
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
Sheena Wilkie says
I made 6 loaves. Add pecans and used pumpkin spice. I had one problem, the butter, egg, sugar mixture split, didn’t bind even with the flour mixture. The first time I thought maybe the eggs and milk were too cold. The second time it still split even though everything was more than room temperature. The taste was delicious, tad dense, tad gummy. Anyone have any suggestions? Thanks!
Kushi says
Hi. Thank you so much for trying our pear bread recipe. Adding pecans and pumpkin spice sounds flavorful. The gumminess and density definitely come from the split emulsion. Making 6 batches adds so much liquid that the butter gets overwhelmed and splits. Try adding eggs one at a time and mix the flour just until incorporated, OR try alternating a little flour with egg to bind everything together and fix the dense texture. I hope this helps.
Danushka says
Just pulled this out of the oven and my husband and I have had 2 slices each. To avoid the batter breaking beat egg and sugar and stream in melted butter. I also added yogurt instead of milk so loaf is moist and tender. Pecans and grated pear into batter and layered as instructed. To make it a touch healthier I did 1/4 c almond flour. 1/2 c einkorn flour and 3/4 AP flour. I also prefer baking with butter not oil which this recipe called for. Thanks for a delightful recipe!
Kushi says
I am glad you loved it, and thanks for sharing your input and substitutes as well. Happy Fall!
Sharla Gibson says
This bread is delicious! It has the perfect combo of sour and sweet without to much sweetness. I used a quarter cup of sour cream and a quarter cup of milk. I also omitted the crumb on the top.
Anna Tejada-Lambeth says
It was SOOOOOO delicious! Made several and froze one for later. I pray it hold us well. Thank you!
David Lawson says
I made it once with gluten free flour and once with regular flour. Both turned out great but my cook times were double. almost 80 minutes. When i bake other things my cook times are spot on so not sure why. Very tasty. Don't be afraid to add another pear or two.
Kushi says
Hey, thanks for trying. I am glad you liked it, even though it doubled the baking time. Love the tip to add an extra pear as well. Pears can be incredibly juicy, which sometimes stretches out the baking time.
Happy Baking!