Pear Bread


Rate this Recipe: 

No votes yet

A lovely tea bread that is special enough to be dessert for a picnic. It freezes well so keep an extra loaf on hand for unexpected guests. The Governor’s Inn, Ludlow, Vermont


1/2 cup sweet butter (1 stick), room temperature
1 cup sugar
2 large eggs
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
Pinch nutmeg
1/4 cup buttermilk
1 cup coarsely chopped cored pears (or pureed in food processor or blender)
1 teaspoon vanilla
1/2 cup chopped walnuts


Cream butter, gradually beat in sugar, and add eggs one at a time, beating after each addition. Combine dry ingredients and add to egg mixture alternately with buttermilk. Stir in pears, vanilla, and nuts. Pour into a greased loaf pan and bake at 350 degrees F for 1 hour. Cool. Slice and serve plain, with Quick Apple Butter (recipe follows), or with cream cheese.

Quick Apple Butter


2 cups unsweetened applesauce
1/2 cup sugar
1/4 teaspoon ground allspice
Pinch each of ginger and cloves


Combine all ingredients in a saucepan, bring to a boil, and simmer 30 minutes. Cool and spread on Pear Bread (or toast). Makes 1-½ cups.

Cooking & Recipes


Makes 1 loaf

Preparation Method

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter


Solar Energy Production Today

68.00 kWh

Live data from the solar array at The Old Farmer's Almanac offices in Dublin, NH.