Spiced Pear Bread

Pears have such a short season here in Indiana. They are ready to pick from about August-October. Orchards in our area boast these sweet, beautiful fruits and sometimes you can even pick your own. Their flavor is distinct and a perfectly ripe pear is unmatched. Pears are versatile and suit both sweet and savory recipes. They also elevate a fall salad and make a delicious pie. However you use them, don’t miss pear season and don’t miss the opportunity to take your nature walk through an orchard or two!

This delightful quick bread features pears with a warmth from the fall spices. It’s perfect for breakfast, snack, dessert, or any time! Serve with hot tea or coffee. You can freeze the loaves to have on hand any time. 

Spiced Pear Bread
3 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-2 tsp ground ginger
1-2 tsp ground cinnamon
¼-1/2 tsp cardamom
1 cup buttermilk
1 cup milk
4 eggs, lightly beaten
1/2 cup melted butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp vanilla
2 cups ripe pear, peeled and chopped
3/4 cup regular rolled oats, divided
3/4 cup toasted walnuts, chopped*

Preheat oven to 350°. Grease two 8x4x2-inch loaf pans; set aside. In a large bowl, combine flour, baking powder, baking soda, salt, ginger, cinnamon, and cardamom. Set aside.



In a medium bowl or large liquid measuring cup, combine buttermilk, milk, eggs, butter, granulated sugar, brown sugar and vanilla. Add the wet mixture to the flour mixture. Stir until combined. Stir in pear, 1/2 cup of the oats and the nuts. Divide batter between prepared pans. Sprinkle with the remaining 1/4 cup oats.



Bake for 50 to 60 minutes or until a skewer inserted near center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans. Cool completely.



*To toast walnuts: Spread on a sheet pan and bake at 350°F for 5-10 minutes or lightly toast in pan until fragrant. Keep careful watch to not burn them.