Serves a Crowd

Spiced Pear Loaf

September  9, 2011
Author Notes

Last year I made pearsauce (just posted it too). I used it in the same way as applesauce in baking, and ended up with a new favorite quickbread recipe. Whole wheat pastry flour gives a little bit of nuttiness to the loaf, and dusting the top with turbinado sugar gives a shiny, crackly finish that is slightly favorite part. - apartmentcooker

Erin McDowell

Test Kitchen Notes

Go ahead and pop this recipe into your fall favorites file. The aroma while baking will wake the deepest of sleepers. This loaf is incredibly moist and the subtle spices work perfectly with the pears. I didn't have enough pears to make pear sauce, so cheated and bought some organic pear baby food. Since the pear sauce did have some spices in it (and the baby food did not), I went a little heavier on the spices to compensate. This one is probably a good keeper -- though mine was gone within a few hours! - sticksnscones —sticksnscones

  • Makes 1 loaf
  • 1 cup all purpose flour, plus 2 tbsp for the dusting the pears
  • 1/2 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • pinch cinnamon
  • pinch nutmeg
  • pinch mace
  • pinch allspice
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup oil
  • 3/4 cup pearsauce (posted recipe here:
  • 2 tablespoons Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup peeled and chopped pears
  • turbinado sugar, as needed for garnish
In This Recipe
  1. In a large bowl, whisk the flours, baking soda, spices, and salt together.
  2. In a small bowl, whisk the eggs, sugar, oil, pearsauce, yogurt and vanilla to combine.
  3. Toss the pears with the extra 2 tbsp of flour lightly to coat.
  4. Add the wet ingredients to the dry ingredients, mixing just to combine.
  5. Gently fold in the pears, mixing just to combine. Pour the batter into a greased loaf pan, and sprinkle the surface generously with turbinado sugar.
  6. Bake in a 350 degree oven until a tester inserted into the center comes out clean, about 35-45 minutes. Cool slightly before removing from the pan.
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I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.