Easy Pear Bread Recipe (Moist & Cinnamon-Spiced)
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Updated Sep 08, 2025, Published Oct 19, 2021
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Looking for a way to use up pears before they ripen too quickly? This pear bread recipe is light, fluffy, and perfectly spiced with cinnamon and brown sugar. Inspired by my Mexican Chocolate Banana Bread, this loaf swaps in juicy pears and sour cream for a moist and tender crumb. Serve it warm with coffee or freeze a loaf to enjoy later!
What is Pear Bread?
Pear bread is a sweet quick bread made with ripe pears, flour, sugar, and warm spices like cinnamon. Similar to banana bread, it’s moist and tender, but the pears add a lighter fruit flavor that pairs beautifully with nuts or a streusel topping.
Why You’ll Love This Recipe
- Great way to use ripe pears – perfect if your pears ripen faster than you can eat them.
- Moist and tender – thanks to sour cream, butter, and pears, this bread stays fresh for days.
- Customizable – add nuts, dried fruit, or streusel for extra flavor.
- Freezer-friendly – double the batch and freeze one loaf for later.
Ingredients & Substitutions
Here’s what you’ll need to make this pear bread:
- Pears – Use very ripe pears for the sweetest flavor, but regular ripe pears work too.
- Unsalted butter – adds richness.
- Crema Mexicana or sour cream – keeps the bread soft and moist.
- Granulated sugar + brown sugar – for sweetness and depth of flavor.
- Egg & vanilla extract – binds and enhances flavor.
- All-purpose flour – the base of the bread.
- Baking soda – for rise.
- Cinnamon – adds warmth.
- Pecans or walnuts – optional, for crunch.
The complete ingredient list and measurements are in the printable recipe card below.
Optional Variations
This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
- Swap pears with bananas or apples.
- Add dried cranberries or raisins for a holiday touch.
- Top with a streusel topping before baking.
- Drizzle with a bourbon glaze once cooled.
How to Make Pear Bread
Step 1: Prep the pears. Peel and chop the pears into medium chunks, then mash until smooth.
Step 2: Mix the wet ingredients. Melt butter, then stir into pears. Add sour cream, sugars, egg, salt, and vanilla.
Step 3: Combine dry ingredients. In a separate bowl, whisk together flour, baking soda, and cinnamon.
Step 4: Make the batter. Stir dry mixture into wet until just combined. Fold in nuts if using.
Step 5: Bake. Spread batter into a greased pan, sprinkle with sugar, and bake until a toothpick comes out clean.
Step 6: Cool and serve. Let rest 20 minutes before slicing.
Serving & Topping Suggestions
- Spread with butter or cream cheese.
- Dust with powdered sugar for a simple finish.
- Serve warm with cafe de olla or te de canela.
- For holidays, drizzle with bourbon glaze or add a streusel topping.
Pear Bread Expert Tips & Tricks
- Use very ripe pears for natural sweetness.
- Don’t overmix once dry ingredients are added—this keeps the bread fluffy.
- Line your pan with parchment for easy removal.
- Prefer a classic loaf shape? You can bake this recipe in a loaf pan instead of a square dish—just plan for a longer bake time.
- Double the recipe and freeze one loaf for later.
Storage & Freezing Instructions
- Counter: Keeps covered at room temperature up to 4 days.
- Freezer: Wrap cooled loaf tightly in plastic wrap, then foil. Store up to 3 months.
Frequently Asked Questions
Yes! Bananas or apples work as substitutes for pears.
No, but overripe pears add more natural sweetness and flavor.
Absolutely—wrap tightly in plastic and foil, then freeze for up to 3 months.
Pecans are classic, but walnuts, almonds, or pepitas also work well.
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If you tried this Pear Bread recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Moist Pear Bread with Sour Cream
Ingredients
- 1/2 cup unsalted butter, (1 stick), melted
- 1 1/2 cups all-purpose flour, plus more for pan
- 4 very ripe pears
- 1/4 cup crema Mexicana, or sour cream
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped pecan or walnuts
- 1 to 2 tablespoons sugar in the raw, as needed
Instructions
- Peel and chop the pears into medium size chunks.
- Using a potato masher, mash peeled ripe pears until smooth.
- Preheat oven to 350 degrees F.
- Spray an 8×8-inch pan with cooking spray, or line it with parchment paper.
- Melt butter and add to mashed pears.
- Stir in crema, sugars, salt, beaten egg, and vanilla extract.
- In a separate bowl, vigorously whisk together the flour, baking soda, and ground cinnamon.
- Add the flour mixture to the pear mixture and stir until just incorporated and then fold in pecans.
- Pour the batter into the prepared pan and spread out evenly with a spatula. Evenly sprinkle the top of the batter with the sugar in the raw.
- Bake, until batter is set and sides are starting to pull away from pan, and a toothpick inserted into center of bread comes out clean, 35 to 40 minutes.
- Allow the bread to cool for 20 minutes. Serve the bread warm or at room temperature.
Notes
- Pears: Very ripe pears will give the bread a sweeter flavor, but ripe pears work too.
- Nuts: Pecans are classic, but you can swap with walnuts, almonds, or pepitas—or leave them out if you prefer.
- Holiday twist: Stir in dried cranberries or raisins for extra flavor.
- Loaf pan: This pear bread can also be baked in a 9×5-inch loaf pan. Increase baking time to about 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Toppings: For a festive finish, try a streusel topping before baking or drizzle a bourbon glaze once cooled.
- Storage: Keep covered at room temperature for up to 4 days, or wrap tightly and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Can this be made in a loaf/bread size pan?
Yes, this pear bread can be made in a loaf pan. I would recommend baking longer, about 50-55 minutes.
Why are you calling this a quick bread when it’s made in an 8×8″ pan? Can it be baked in a loaf pan?
Hola Margie, Yes, it’s a quick bread because it’s made without yeast and rises with baking soda—so it still falls into that category. I just chose to bake mine in an 8×8 pan for ease and quicker baking time. But yes, you can absolutely bake it in a loaf pan! You’ll just need to adjust the baking time, since a loaf will take a bit longer in the oven.
I had never tasted or made or even heard of pear bread before I cam across this recipe from Muy Bueno. It turned out as light and moist and as tasty as any quick bread I have ever eaten. It’s definitely going into my rotation of treats to bake. Thank you Yvette for this!
I made this during Thanksgiving and it was amazing. I will say I had to keep it an extra 10 mins on the oven but overall everyone enjoyed the pear bread! Easy to make and will make it again!