Pear Bread

  • Recipe courtesy of Zoe Francois
Total Time:
2 hr 5 min
20 min
Inactive Prep:
30 min
1 hr 15 min
1 loaf


  • 1/2 cup (1 stick) unsalted butter, softened, plus more for greasing
  • 2 cups (spoon and sweep) all-purpose flour
  • 1 cup granola
  • 1 tablespoon baking powder
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 cup brown sugar, packed
  • 2 eggs, room temperature
  • 2/3 cup milk
  • 2 ripe pears, cut into 1/2-inch chunks
  • 1 cup toasted nuts (optional)
  • ICING:
    • 1 cup confectioners' sugar
    • 3 tablespoons heavy cream
    • 1 tablespoon pear brandy (or rum)
    • 1/2 teaspoon vanilla
    • 2 tablespoons unsalted butter, melted
    • Pinch salt


    Making the bread:
    Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan with butter.

    In a large bowl, whisk together the flour, granola, baking powder, sugar, salt, and spices.

    Cream together the butter and brown sugar, until light and fluffy. Add the eggs one at a time, scraping down the bowl after each one. Alternate adding the flour and milk, in 3 additions, mixing just to incorporate after each addition. Fold in the pears and nuts, if using.

    Spread the batter evenly into the prepared pan.

    Bake for about 1 hour 15 minutes, or until a tester comes out clean.

    Remove from pan and cool to room temperature.

    Make the icing: In a small bowl combine all the ingredients until smooth.

    Spread over the top of the cooled bread.

    Enjoy. Makes a great breakfast.