I will admit I prefer apples over pears during the autumn and winter seasons but last year after I exhausted all ideas for the use of apples and had made more than enough banana bread, pumpkin bread and cranberry bread, I was ready to branch out. I made this pear bread right after the end of pear season so had to wait a year before I could share it with you! Quick breads are about the easiest things to make and make you feel very accomplished. So I seem to think.
I also love bread recipes that yield two loaves. One for now, freeze one for later…or if you have big eaters in your house like me, you will go through both loaves in no time. Use whatever pear is ripe and looks good to you.
Look at all those pear chunks!
I really prefer making bread at home because you can control the amount of fat and sugar used…and this is a good time to tell you that I am not a fan of low-fat baking; I just think it usually leaves you unsatisfied and craving more calories, however I do not believe you need 2 sticks of butter in a recipe to make it good. Most of the baked goods from your bakery are LOADED with fat and sugar. It’s not necessary for a muffin to leave a grease stain on your napkin. That’s all I am saying. This recipe has 1/2 cup of oil and remember it yields two loaves. It also uses a good amount of pears to make the bread moist.
If you haven’t gotten into your fall baking yet, here is a good place to start!
QUESTION: What is your favorite fall fruit? Do you bake with pears?
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