Pear bread from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Papertart on January 18, 2026

    Loved this recipe, agree with others it is pretty sweet, but makes the top nice and crispy and browned. Did not need any additional topping. I added some freshly grated ginger and loved the spiciness it has with the cinnamon.

  • Kinhawaii on January 04, 2022

    I agree- good use of overripe pears. Half a recipe fit nicely into my 8.5 x 4.5 inch pan. Used chopped crystallized ginger instead of nuts & less cinnamon. I used kosher & not regular salt. Definitely better 2 days later! Half a recipe with sugar on top makes 3 mini loaves- took about 30-35 minutes.

  • eliza on May 30, 2020

    This made a good pear loaf. I cut the sugar a bit after reading the previous comment and it was sweet enough for me. I skipped the topping and added some blueberries in the centre. I also halved the recipe and made 4 mini loaves, baked for about 30 min at 350 convection. A good use for pears ordered during the pandemic that were about to turn.

  • blintz on January 11, 2016

    I needed to use up some overripe pears, and this recipe did the trick. Light and delicious; a perfect tea bread. Next time I would cut the sugar a bit. I kept it plain without topping it with confectioners sugar or icing.

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