Make 2 loaves of absolutely delicious Pear Pecan Bread, drizzled with a sweet vanilla glaze. Make one loaf for you and another for a friend!
We were recently blessed with a grocery bag full of pears from one of our neighbors. He said they couldn’t handle any more and since it was the last of the harvest, they thought we might enjoy them! YES, PLEASE! I let them ripen for about another week, then canned some pear butter to store in our pantry. YUM.
I’ve made pear bread before, but decided to try another recipe I found online that sounded wonderful. I doubled the original recipe, and added a vanilla glaze drizzled on top of each loaf. That way, we could eat one loaf, and give the other one to another family (or wrap it and freeze it for later. This pear pecan bread is so tasty, and it was no trouble at all for us to gobble it up within a matter of about 3 days!
The recipe makes two beautifully browned standard sized loaves of bread, using 8½” or a 9″ loaf pans. Small pieces of fresh pears and pecans dot each slice, and the bread is NOT dry (unless you over cook it… ha ha!). It is flavored with vanilla and the warm spices of cinnamon and nutmeg. Here’s how easy it is to make pear pecan bread:
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Mix The Wet Ingredients
Before making the batter, preheat your oven to 350°F, and lightly spray (or grease) two 8½” or 9″ loaf pans. Set aside. The batter doesn’t take too long to make, so you want your oven preheated and ready to go when you are!
To make the “wet” ingredients, place vegetable oil, granulated sugar and eggs in a large mixing bowl. Whisk (or beat) these well, until fully combined. Add the peeled and chopped pears, chopped pecans and vanilla extract to the bowl. Stir well, to fully combine these “wet” ingredients.
Mix The Dry Ingredients And Add To the Wet Ingredients
In a separate bowl, stir (or whisk) together the “dry” ingredients. The dry ingredients used are all purpose flour, cinnamon, nutmeg, salt, baking powder and baking soda. Once combined, slowly add these “dry” ingredients, a little at a time, to the bowl containing the “wet” ingredients.
Stir as you add, and continue stirring just until all the dry ingredients are fully incorporated into the batter. When done combining the ingredients together, you will have the batter ready to make two loaves of pear pecan bread.
Ready To Bake The Pear Pecan Bread
Evenly divide the batter between the two greased loaf pans, then place on a middle rack in your preheated oven. Bake at 350°F for 55-60 minutes. Oven temps can vary quite a bit, so check for doneness at the 55 minute mark.
When done, you can insert a toothpick into the center of a loaf, and if it comes out batter-free (clean), the bread is done. The loaves should be wonderfully browned, as well. Transfer the loaf pans to a wire rack, and let the bread cool for 10-15 minutes before trying to remove it from the pan. To remove from pan, slide a butter knife around all the edges of the pan to loosen the bread. Turn loaf pan upside down to release the bread. Cool the loaves on a wire rack after removing them from the pan.
Make The Vanilla Glaze For Drizzling
While the pear pecan bread is cooling, you can make the simple vanilla glaze that will be drizzled on the bread once cool. In a small bowl, mix together powdered sugar, vanilla extract, and a few drops of water. Stir, and continue to add a few drops of water at a time until the glaze is thinned just enough to drizzle over the top of the bread.
If you get it too thin, simply add a little bit more powdered sugar. If it is still too thick to drizzle with a fork, simply add a couple more drops of water until it reaches the desired consistency. Once the pear pecan bread has completely cooled, drizzle the top of each loaf decoratively with the vanilla glaze. I usually use a fork OR a honey dipper to do this. TIP: For easy cleanup, place a sheet of wax paper, parchment paper or aluminum foil UNDER the wire rack to catch drips while drizzling the glaze.
Time For A Slice Of Pear Pecan Bread!
Once the drizzled glaze has firmed up, the bread is ready to slice and serve! You can get about 8, one-inch slices per loaf. Serve with your favorite hot beverage (or a big glass of cold milk), and enjoy! We enjoy pear pecan bread for breakfast OR a great afternoon snack. It is delicious!
If you are interested, these loaves freeze very well. I usually wrap the loaf in plastic wrap, and then in aluminum foil when freezing. All you will need to do is let the loaf thaw completely before serving!
I really hope you have the opportunity to make and enjoy this bread. We LOVE it! Thank you for taking time to visit my blog today. I hope you will come back soon for more family-friendly recipes. Take care, and have a wonderful day. God Bless You.
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Recipe adapted from Michaela Kenkel at: https://anaffairfromtheheart.com/pear-bread/
Make 2 loaves of absolutely delicious Pear Pecan Bread, drizzled with a sweet vanilla glaze. Make one loaf for you and another for a friend!
- 1 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 2½ cups fresh pears peeled/cored/chopped
- 1 cup chopped pecans
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- drops water ,as needed to thin glaze
Preheat oven to 350°F. Lightly spray/grease two 8½" or 9" loaf pans. Set aside
Place oil, granulated sugar and eggs in a large mixing bowl. Whisk or beat well, until combined. Add pears, pecans and vanilla extract. Stir well.
In a separate bowl, stir (or whisk) together flour, cinnamon, nutmeg, salt, baking powder and baking soda. Slowly add this mixture, a little at a time, to the pear mixture, stirring as you add. Stir only until fully incorporated into the batter.
Evenly divide batter in prepared pans; place on middle oven rack. Bake at 350°F. for 55-60 minutes. Oven temps can vary; check for doneness at the 55 minute mark. Insert a toothpick into the center of a loaf; if it comes out clean, bread is done. Transfer pans to a wire rack; let bread cool 10-15 minutes before removing from pan. Cool loaves on wire rack after removing from pan.
Make vanilla glaze while bread is cooling. In a small bowl, combine powdered sugar, vanilla, and a few drops water. Stir; continue to add 2-3 drops of water at a time until glaze is thinned enough to drizzle on bread. Too thin? Add a little powdered sugar. Too thick to drizzle? Add a few drops of water until it reaches desired consistency. Once bread has cooled completely, drizzle each loaf with glaze, using a fork OR honey dipper. TIP: For easy cleanup, put wax paper, parchment paper or aluminum foil UNDER rack to catch glaze drips.
Once glaze has hardened, bread is ready to slice and serve! Slice into 8, one-inch slices per loaf. Loaves can also be frozen if wrapped well. Enjoy!
Here’s one more to pin on your Pinterest boards!