Description
This Pear Walnut Bread Loaf is a moist and flavorful treat perfect for breakfast or an afternoon snack. Combining ripe pears with crunchy walnuts and warm cinnamon, this quick bread is baked to golden perfection, offering a comforting and delicious homemade baked good.
Ingredients
Scale
Fruits and Nuts
- 2 medium ripe pears, peeled and diced
- 1 cup walnuts, chopped
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup packed brown sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Prepare the ingredients: Peel and dice the ripe pears into small pieces. Chop the walnuts finely to ensure even distribution in the bread.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, baking powder, ground cinnamon, and salt, then whisk together to evenly distribute the leavening and spices.
- Combine wet ingredients: In a separate bowl, beat the eggs thoroughly. Stir in the brown sugar, melted unsalted butter, and vanilla extract until the mixture is smooth and well combined.
- Combine wet and dry: Gradually add the dry flour mixture to the wet ingredients, mixing gently to avoid overworking the batter. Fold in the diced pears and chopped walnuts evenly throughout the batter.
- Prepare to bake: Pour the prepared batter into a greased and floured loaf pan. Use a spatula to smooth the top for even baking.
- Bake: Place the loaf pan in a preheated oven at 350°F (175°C). Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool and serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy once cooled.
Notes
- Ensure pears are ripe for optimal sweetness and moisture.
- Do not overmix the batter to keep the bread tender and avoid toughness.
- Check doneness with a toothpick inserted near the center before removing from the oven.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- Optional: Add a pinch of nutmeg for extra warmth in flavor.
