Lightly sweet and warmly spiced, this Pear Bread with Almond Glaze is a cozy quick bread that highlights the natural flavor of pears. Baked in a 9×5 loaf pan, it slices neatly for breakfast, an afternoon snack, or an easy dessert.
This recipe, adapted from a fall favorite, combines shredded fresh pear with whole wheat pastry flour, Greek yogurt, and a touch of honey. Ground cardamom, cinnamon, and ginger lend a warm, aromatic note that pairs beautifully with the fruit. The loaf is finished with a simple almond glaze made from powdered sugar, almond extract, and a bit of pear juice for a bright, sweet finish.
Preparing the batter takes about 15 minutes; baking requires roughly 45–55 minutes depending on your oven and altitude. The loaf keeps well and freezes nicely, making it a convenient option for gifting or planning ahead.
Why you’ll love this recipe
- A delicious way to use ripe pears in the cooler months.
- Quick to prepare and perfect for gifting or sharing.
- The cardamom-almond combination gives this loaf a distinctive, refined flavor.
- Serves well for breakfast, brunch, or alongside coffee or tea.
Ingredients you’ll need
For the Cardamom Pear Bread
- 1 1/2 cups whole wheat pastry flour (or 3/4 cup whole wheat + 3/4 cup all-purpose)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup plain non-fat Greek yogurt (or sour cream)
- 1/2 cup pear juice (see altitude note below)
- 1/3 cup honey (or maple syrup/light brown sugar)
- 3 tablespoons neutral oil (canola or vegetable) or melted butter
- 1 whole egg + 1 egg white
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup shredded pear (about 1 large pear), grated on the small/medium side
- Toasted sliced almonds for topping (optional)
For the Almond Glaze
- 3/4 cup powdered sugar
- 1 tablespoon pear juice, plus more if needed
- 1/2 teaspoon almond extract
How to make Pear Bread with Almond Glaze
- Preheat and prepare: Heat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper and set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices until evenly combined.
- Mix wet ingredients: In a separate bowl, whisk the yogurt, pear juice, honey, oil, egg and egg white, vanilla, and almond extract.
- Combine and fold: Pour the wet mixture into the dry ingredients and fold gently with a rubber spatula just until combined. When the batter is nearly uniform, fold in the shredded pear.
- Bake: Transfer the batter to the prepared loaf pan and bake 45–55 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil for the remaining time.
- Glaze: While the bread cools, whisk the powdered sugar, pear juice, and almond extract in a small bowl until smooth. Adjust consistency with tiny amounts of pear juice or powdered sugar as needed.
- Cool and finish: Let the loaf cool in the pan for about 10 minutes, then move it to a wire rack to cool completely. Drizzle the glaze over the cooled loaf and sprinkle with toasted sliced almonds if desired. Allow the glaze to set before slicing.
Expert tips
- Don’t overmix: Fold until just combined to avoid a tough loaf. A few small streaks of flour are fine.
- High altitude adjustments: At higher elevations baking time often lands closer to 45–50 minutes; near sea level expect closer to 55–60 minutes. If you bake at sea level, consider reducing pear juice from 1/2 cup to 1/3 cup to prevent excess moisture.
- Tent with foil if needed: If the top becomes too brown before the center is set, cover loosely with foil for the remainder of baking.
- Glaze consistency: If the glaze is too thick, add pear juice 1/2 teaspoon at a time; if too thin, add more powdered sugar.
Variations
- Skip the almond glaze for a refined-sugar-free loaf, relying on honey for sweetness.
- Swap sliced almonds for chopped walnuts or pecans for a different texture and flavor.
- Add dried fruit such as raisins, cranberries, or currants for a sweet-tart contrast.
- For gluten-free, use a 1:1 gluten-free flour blend that includes xanthan gum.
FAQs
You can use canned pears if they are finely minced and very well drained. Fresh shredded pears are preferred for texture and flavor.
Does pear bread need refrigeration?
Store homemade pear bread at room temperature in an airtight container for 3–4 days. Refrigerate to extend shelf life up to one week.
How do you shred pears?
Use a cheese grater on the small or medium side. If the pear is very ripe and juicy, drain excess liquid by pressing the grated pear in a clean kitchen towel or cheesecloth.
Did you try this pear bread recipe? Leave a rating and review to let others know how it turned out.
Notes
* If you bake at high altitude, your loaf will likely need 45–50 minutes; at sea level it may take closer to an hour. Consider reducing pear juice to 1/3 cup at lower elevations.
Storing: Keep the loaf in an airtight container at room temperature for 3–4 days or refrigerate up to 1 week.
Freezing: Wrap whole loaf or individual slices tightly in plastic wrap and foil, place in a freezer-safe bag, and freeze up to 3 months. Thaw at room temperature before serving.
Nutrition
Nutrition information is an approximation and will vary based on ingredient brands and portion sizes.
Other quick bread ideas
- Carrot Cake Bread
- Apple Cinnamon Bread
- Chocolate Chip Banana Bread
- Blueberry Banana Bread
- Pumpkin Bread
- Zucchini Bread
This pear bread recipe was originally shared in October and later updated with extra tips. It’s a simple, flavorful quick bread that highlights seasonal pears and the warm, citrusy note of cardamom paired with almond glaze.