Hale Groves Fresh Pear Bread

The Hale Groves Team

Looking for a tasty alternative to traditional banana bread? Redolent with cinnamon and fresh fall pears, this moist, delectable quick bread is sure to get you rave reviews! It’s a great way to use up fresh Bartlett and D’Anjou pears if you have an abundance, too (though you can expect frequent request for this bread). This recipe makes two loafs – enjoy one now and freeze one to enjoy later!


4 ripe, medium-sized Hale Groves Pears, peeled & finely chopped (about 4 cups)

3 large eggs, room temperature

1½ c. sugar

¾ c. canola oil

1 tsp. vanilla extract

3 c. all-purpose flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. baking soda

1 tsp. salt

1 t tsp. lemon juice

1 c. chopped walnuts, optional


  • Combine eggs, sugar, oil, and vanilla in a medium-sized bowl, mix well. Combine flour, baking powder, cinnamon, baking soda, and salt; stir into egg mixture until just moistened. Toss pears with lemon juice and stir into batter along with walnuts (if using). Batter will be thick.
  • Spoon batter into two greased 9″ x 5″ loaf pans. Bake at 350°F for until a toothpick inserted in center comes out clean (about 55-60 minutes). Remove loaf pans from oven and allow to cool for ten minutes before removing loaves to wire racks.

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