Pear Bread: Using It Before It's Too Late

Last week I stocked up on fresh fruits and vegetables. We never have much of a problem using the vegetables up. It is the fruit that will get soft and brown and eventually tossed.

Today, there were three very over ripe pears staring at me on the kitchen counter.

They were not going to last much longer. Enter in a search on Pinterest for over ripe pears.

Most of the dry ingredients went in this bowl.


The sugar found its way into the "wet ingredients"

Here are the shredded pears going in....

All mixed together........

Ready to pop in the oven. The batter was quite sweet.

The finished product is going quick!


Pear bread

[ from The Baked Life ]

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
3/4 cup butter, softened
3 eggs, lightly beaten
2 cups white sugar
2 large pears, peeled, cored and grated to make around 2 cups
2 teaspoons vanilla extract


Preheat oven to 350 degrees. Butter and flour a 10-inch tube pan or two 9×5-inch loaf pans.
In a large bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Whisk to stir thoroughly. In another large bowl, stir together the butter, eggs, sugar, grated pears, and the vanilla extract until well blended. I did this by hand with a wooden spoon, but you could also use a hand or stand mixer.


Scrape the pear mixture into the flour mixture and stir until the flour just disappears and the mixture is completely moistened. Transfer batter into the prepared pan(s).


 Bake for 60 – 70 minutes or until tester inserted into the middle comes out clean. Let rest on wire rack for 10 minutes before inverting onto a plate or on to the rack to cool completely.