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Honey Pear Bread

Quick breads are one of my fave things to bake for breakfast.  Now, I don’t wake up extra early to bake.  I’m a bear if awoken too early.  I don’t even try to pretend I’m Miss Sunshine at the crack of dawn.  Instead, my happy night-owl self prefers to strut around the kitchen in the evening, baking something yummy for tomorrow’s breakfast.  Honey Pear Bread makes an awesome breakfast, particularly if it was baked the day before 🙂


I often bake various quick breads on the weekends so the family has something extra yummy for breakfast when they wake up.  They love this moist, tender, pear-filled bread with the perfect balance of sweetness, thanks to honey and brown sugar.  Honey Pear Bread is loaded with healthful ingredients, making it a no-brainer for both flavor and nutrition.  One loaf lasts about one day in our household.

Honey Pear Bread 3

This Honey Pear Bread is a tasty alternative to apple breads, when you’re looking to deviate from the norm.  I love that this bread uses firm pears, because pears are almost always firm at the store when I buy them, and I don’t have to wait for them to soften!  A bit of immediate gratification.

Honey Pear Bread 4

This recipe makes extra batter, which is perfect for tender muffins – bonus!  Dense, moist, chock-full of goodness, and superbly satisfying.  Make some Honey Pear Bread, and sit back to enjoy it with your morning coffee.  Or afternoon  snack with tea.  Or dessert with ice-cream on top 🙂


Honey Pear Bread (or muffins) keeps really well.  Both texture and flavor are much better the day after it’s baked.


RECIPE (one large 9×5 loaf + ten muffins, OR 2 smaller loaves)


1 1/4 cups packed light brown sugar
1/2 cup olive oil
1/2 cup applesauce
1/4 cup honey
3 eggs, lightly beaten
1 TB vanilla extract
1 1/4 tsp table salt
1 tsp baking soda
3 tsp ground cinnamon
1/2 tsp ground cloves
2 tsp ground ginger
1/2 tsp ground allspice
2 cups all purpose flour
1 cup whole wheat flour
3 TB ground flax meal (dry)
5 cups of very firm pears, peeled and diced


Preheat oven to 350F, with rack on lower middle position.  Generously grease one large loaf pan and line a muffin pan (or grease two loaf pans for two smaller loaves.)

In a large bowl, combine brown sugar, olive oil, applesauce, and honey.  Stir together.  Add eggs and vanilla.  Stir to incorporate.

In another large bowl, combine salt, baking soda, cinnamon, cloves, ginger, allspice, all-purpose and wheat flours, and flax meal.  Mix dry ingredients well.  Gently fold honey mixture into dry ingredients, just until completely moistened.  Gently fold in pears, distributing evenly.  Pour batter into prepared loaf pan(s) and/or muffin tin.

For single large loaf, filled almost to the top, bake 60 minutes or until toothpick comes out almost clean, with few moist crumbs attached.

If splitting batter between two loaf pans, bake 45-50 minutes or until toothpick comes out with few moist crumbs attached.

For muffins filled almost to the top, bake 20-23 minutes or until toothpick comes out with few moist crumbs attached.

Source:  Chew Out Loud, inspired by allrecipes

Add a comment


    • F

    Can one use frozen pear chunks?

      • Amy Dong

      Yes, you can do that; use them directly from frozen.

    • Laura

    Can i use canned pears instead of fresh?

      • chewoutloud

      Laura, you can use canned pears, but since those are quite soft/mushy from the can, they will mostly likely somewhat “dissolve” into the bread rather than remain chunky. I would drain them well prior to using, to prevent excess liquid ratio. Hope that helps!

    • J Corley Ackley

    Is this okay to freeze?

      • chewoutloud

      Absolutely 🙂 Just cover baked bread (cool first) airtight and freeze. Enjoy!

    • Melissa

    Can I leave the flax meal out? I don’t have any and don’t want to buy some just for one recipe.

      • chewoutloud

      Yes, Melissa, you can leave it out. It will likely have a “lighter” texture, since flax meal gives it a richer texture. Enjoy and hope you guys love it! 🙂

    • Kaye

    I only used two large pears and that seemed like enough to me to add to mixture. Thanks for recipe.

      • chewoutloud

      You’re welcome, Kaye. So glad to have you over today. Enjoy 🙂

    • Melissa

    Just tried this recipe & it is so good! Thanks! 🙂

    • strawberrymintsays

    I have a bunch of pears that won’t last but a couple more days. Needed a good recipe to use them, and this looks divine! You have great ideas and fabulous taste. Love your blog!!



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    • mydearbakes

    Awww, you made very wonderful bakes! =)

    • foods for the soul

    I love eating quick breads the day after too! They’re even better when they’ve had enough time to sit and acquire that sugary-sweet layer on top when the bread almost seems to caramelize overnight. Do I sound crazy, or does that happen to any of your sweet quick breads also?

      • chewoutloud

      You don’t sound crazy at all! Overnight is the best 🙂

        • foods for the soul

        Plus it gives me that much more motivation to get out of bed in the morning! ;]

    • moveeatcreate

    I love the idea of pear instead of apples for a change. Pears aren’t showcased enough in baked goods, if you ask me!

    • Liz

    will have mine with ice cream, please 🙂 Looks yum. Like the flax and ww flour especially. Healthy and yum.

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