Pear Bread

This pear bread is a moist, spice-infused tea bread that filled with bites of tender pear and studded with crunchy walnuts. Perfect for a tea party or dessert. We may have even indulged in it at breakfast.

Three slices of pear bread on a white plate with a cut loaf in the background.

This spice-infused tea bread comes from the kitchen of Mrs. Cornelia Walker Bailey, historian, muse, and guardian angel of Sapelo Island, off the Georgia coast. Mrs. Bailey’s family has lived on Sapelo Island since the year 1806, and her life’s work is keeping their stories and wisdom alive and well. She works through words, telling stories, writing books, and sharing recipes for the food that has fed her ancestors for more than 200 years. This bread comes from The Foods of Georgia’s Barrier Islands: A Gourmet Food Guide to Native American, Geechee and European Influences on the Golden Isles, a book she wrote with Yvonne J. Grovner and William “Doc Bill” Thomas.–Nancie McDermott

LC A Quick Bread with Pedigree Note

Though this quick bread is far from pretentious, it certainly has pedigree–and you don’t need to know its geneology to know this. One taste tells all.

An overhead view of a loaf of pear bread on a cutting board.

Pear Bread

  • Quick Glance
  • (5)
  • 15 M
  • 1 H, 30 M
  • Makes 2 9-by-5-inch loaf pans or one 10-inch tube pan
4.8/5 - 5 reviews
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  • For the pear bread
  • For the buttermilk glaze


Make the pear bread

Heat the oven to 350°F (175°C). Lightly butter and flour a 10-inch tube pan or two 9-by-5-inch loaf pans.

In a large bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Scoop out about 1/4 cup of the flour mixture, dump it in a small bowl, and toss in the chopped walnuts.

In a medium bowl, combine the butter or oil, eggs, granulated sugar, grated pear, nuts, and vanilla, and stir to mix everything well. Scrape the pear mixture into the flour mixture and stir just until the flour disappears and the batter is evenly moistened.

Quickly and gently scrape the batter into the prepared pan(s) and bake at 350°F (175°C) for 60 to 70 minutes, or until the bread is handsomely browned and firm on top and a toothpick inserted in the center comes out clean.

Cool the pear bread in the pan(s) on a wire rack or on a folded kitchen towel for about 10 minutes. Then turn it out onto a plate or the wire rack to cool completely, top side up.

Serve as is, sprinkle with confectioners’ sugar, or ice with the Buttermilk Glaze.

Make the buttermilk glaze (optional)

In a medium saucepan over medium heat, combine the buttermilk, sugar, butter, cornstarch, and baking soda. Bring to a gentle boil.

Immediately remove the pan from the heat, stir well, and cool to room temperature. Stir in the vanilla and then set the glaze aside to cool slightly.

Glaze the pear bread (optional)

Spoon the Buttermilk Glaze over the warm cake and let it cool completely prior to slicing. Originally published June 10, 2007.

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Recipe Testers' Reviews

This pear bread recipe is already a favorite in my household. I’ve had three requests for it already. It has great texture, a fine crumb, is nice and moist, and not overly sweet. Some errors are worth making and I’m sticking with mine.

Adding both the butter and the oil may seem like too much—I thought the bread would turn out oily—but it was perfect. Using pears is also a pleasant change from banana or apple and the buttermilk glaze was a nice finish.

This recipe is worth keeping and passing on to the children and grandchildren.

This pear bread or tea cake is so good and even better the day after it’s baked. If you can wait that long!

The pear bread works with both pan suggestions (with some tweaking in baking time) and with both fat suggestions. The textures and flavors change a bit, though.

I prefer the glaze when it’s allowed to boil for a minute or two. The sugar starts to caramelize and it’s so good.


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  1. In my never-ending quest to avoid food waste, I found myself with a Two Pear Problem this morning. This bread was my delicious Two Pear Resolution.

    Quick to come together, with items I had on hand, I slipped it into the oven early this morning, before the day heated up.

    I halved the recipe using David’s tip below, used all butter, and found it was perfectly bronzed and done in slightly less than the suggested 60 minutes. I’ll be freezing all but one slice of this handsome fella 🙂 Yum.

    1. That sounds wonderful, Janet! Thanks so much for taking the time to share your experience with us.

  2. How do you modify this if you only want to make ONE 9×5 loaf cake? It is the quantity of egg that concerns me.

  3. I made this with pears I had canned this past summer, and spelt flour to replace the all-purpose flour. I used unsalted butter, and everything else is just as per the recipe, including the glaze. It’s delicious! I have so many canned pears I need to find ways to use them, and this was an excellent way! Thank you for the recipe.

  4. I’ve owned “Southern Cakes” for a year now, and this recipe is only the latest and greatest recipe I’ve tried.

    I used a combination of oil and butter in my cake, and topped it with a quick maple icing. Packs well in the lunchbox, delicious for breakfast, teatime, or dessert.

    I’m really looking forward to making it again. I love the Sweet Potato Cake, too.

  5. I made this bread and used Ya pears. At first, I decided not to make the glaze because my husband doesn’t like frostings. Without the glaze, the bread was good. But when I later made the buttermilk glaze, the bread was really really good. As what some of the other posters said, the glaze will not harden but it will moisten the bread and add to its flavor. I feel it is an essential part of the bread. Even my frosting-averse husband agrees that it is best with the glaze. Thanks for generously sharing your recipe!

    1. Esther, so great that you AND husband agree on the need for the glaze. It really does enhance the bread. Maybe we can get him to start eating frosted cakes…?!

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