Make a large, delicious loaf of Vanilla Glazed Pear Bread, or use the recipe to make 12 muffins, filled with fresh pears & topped with a sweet glaze!
Once the weather begins to cool, I start thinking of the many “cool weather” dishes I can make! In the summer when it is hot here, I find I don’t bake as much, because I don’t want to heat up the kitchen. But cool mornings in Fall? Now THAT is another story!
The original recipe for this delicious vanilla glazed pear bread was for pear muffins, but I decided to tweak the recipe into a loaf of bread. Now if you prefer muffins, then by all means… go for it!
The recipe will yield 12 muffins or one 9″x5″ loaf! Making this bread (or muffins) is very easy! Here’s how to make it!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prep The Pears
There is no need to peel the pears, so that makes this dish even easier! Slice the pears in half, lengthwise, and then remove the stem and core. I use a melon baller to do this, but a spoon works wonderfully, too!
Once that is done, thinly slice the pears, and then cut each slice into small cubes. Place the pears into a large mixing bowl. Add ground cinnamon, granulated sugar, and fresh squeezed lemon juice to the pears, and stir the ingredients gently together. Set the bowl aside.
Prepare The Batter For Vanilla Glazed Pear Bread
In a separate small bowl, combine the sour cream, egg, 1 teaspoon of vanilla extract, and the milk. Whisk these together to form a thin batter, and set aside.
Sift flour baking powder, baking soda and salt together into another large mixing bowl. Use a spoon (or your fingers) to make a deep well in the middle.
Pour some of the batter and some of the pears into the well. Note: Do this in small batches! Stir to blend, and then gradually add in more batter and fruit.
Repeat until everything has been added, and only stir until it is just barely blended together. Don’t over mix! Your finished batter will end up being very thick.
Time To Bake The Vanilla Glazed Pear Bread
Once batter is ready, it is time to bake the vanilla glazed pear bread. Spray bottom and sides of a 9″x5″ bread pan (or muffin tin if making muffins) with non-stick cooking spray. Spoon the batter into pan and spread evenly. Lightly sprinkle the batter with cinnamon, if desired (optional).
If making muffins, fill the tins about 2/3 full. Place the loaf (or muffin) pan into a preheated 375° F oven. Bake for 30-35 minutes, or until the tops of the bread loaf or muffins are golden brown.
Test them at the 30 minute mark by inserting a toothpick into the center. A loaf will usually take the full 35 minutes, but check it at 30, to be safe.
When done, remove the bread (or muffins) from the oven. Let the bread sit in the pan for 5 minutes, and then carefully remove from the pan to a wire rack to finish cooling. I moved mine from the wire rack (after it cooled for 10 minutes) to a piece of aluminum foil, for glazing.
Make Vanilla Glaze To Spread On The Pear Bread
While the bread or muffins are cooling, make the vanilla glaze. It’s EASY! Place powdered sugar, ground ginger, cinnamon, vanilla, and warm water in a small bowl. Mix these ingredients together until a spreadable glaze is made.
If your glaze is too thick to spread with a pastry brush, add a teensy bit more water. Spread the vanilla glaze over the entire top of the warm (or completely cooled) bread (or each muffin).
Using a pastry brush makes this a very easy task! I glaze the bread after it cooled 10-12 minutes, and let some glaze drip down the sides of the loaf, because I think it looks great that way!
Serve The Vanilla Glazed Pear Bread
Once the bread has cooled, and the glaze has firmed up, the vanilla glazed pear bread is ready to enjoy! Slice the loaf into thin slices, and give it a taste! It is soooo good.
Do you see all those pear chunks inside? YUMMO! The loaf will yield about 10 thin slices, so there will be plenty to enjoy with tea or coffee!
We really enjoyed this vanilla glazed pear bread, and I sincerely hope you do, too! It is moist from the fresh fruit, and tastes wonderful! Hope you will consider trying the recipe, and also hope you and those you love will enjoy it as much as we do! Have a great day.
Looking For More Sweet Baked Bread Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. A few sweet baked bread recipes you might enjoy include:
- Carrot Zucchini Bread
- Starbucks Gingerbread Loaf
- Double Chocolate Zucchini Bread
- Starbucks Lemon Loaf
- Pineapple Walnut Bread
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Original Recipe Source: https://www.weightwatchers.com/us/recipe/glazed-pear-muffins-1/5626a5f84236657004995e21
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make a large, delicious loaf of Vanilla Glazed Pear Bread, or use the recipe to make 12 muffins, filled with fresh pears & topped with a sweet glaze!
- 2 large Bosc or Anjou pears , with skin
- ½ teaspoon cinnamon
- ⅓ cup granulated sugar
- 1 teaspoon fresh lemon juice
- ½ cup sour cream (light or regular)
- 1 large egg
- 1 teaspoon vanilla extract , divided
- ⅓ cup milk (2%, 1% or fat-free)
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground ginger
- ⅛ teaspoon cinnamon
- 1 Tablespoon warm water , + more, if necessary
Preheat oven to 375°F. Slice pears in half lengthwise, and remove the core. Thinly slice pears; cut each slice into small cubes. Put pears in a large bowl. Add ground cinnamon, granulated sugar, and lemon juice; stir ingredients gently together. Set aside.
In a separate small bowl, combine sour cream, egg, 1 teaspoon vanilla extract, and milk. Whisk together to form batter; set aside.
Sift flour baking powder, baking soda and salt into a large bowl. Use a spoon or fingers to make a deep well in the middle. Pour some of the batter and some of the pears into the well. Note: Do this in small batches! Stir to blend, and then gradually add in more batter and fruit. Do this until everything has been added and only mix just until it is just barely blended together. Do not overmix! The finished batter will be very thick. Spray bottom and sides of a 9"x5" bread pan (or muffin tin if making muffins) with non-stick cooking spray. Spoon batter into pan and spread evenly. Lightly sprinkle the batter with cinnamon (optional).
If making muffins, fill tins about 2/3 full. Place loaf pan (or muffin tin) into a preheated 375° F oven. Bake for 30-35 minutes, or until top of the bread loaf or muffins are golden brown. Test it at 30 minutes by inserting a toothpick into the center. If toothpick comes out free of batter, it's done. When done, remove the bread (or muffins) from the oven. Let bread rest in pan for 5 minutes, then carefully remove and transfer to a wire rack to finish cooling.
While the bread or muffins are cooling, make the vanilla glaze. Place powdered sugar, ground ginger, cinnamon, vanilla, and warm water in a small bowl. Mix together until a spreadable glaze is made. If glaze is too thick to spread with a pastry brush, add a tiny bit more water. Spread the vanilla glaze over the entire top of the warm (or completely cooled) bread (or each muffin). Once loaf or muffins have cooled and glaze has firmed up, it is ready to eat!
Here’s one more to pin on your Pinterest boards!
Hi there! Does this freeze well? I’m assuming to leave off the glaze if I’m freezing it. Thanks!
Yes, it freezes well. It is a good idea to add the glaze after thawing. Around our home, it doesn’t get frozen too much, because we either gobble it all up or give it to neighbors. Have a great day.