This moist, rich Sour Cream Pear Bread is the perfect autumn treat. With chunks of pears and the warm spices of cinnamon and ginger, it’s totally irresistible!
Sour Cream Pear Bread
This Sour Cream Pear Bread is full of small pear chunks plus a hint of spice from cinnamon and ginger. The addition of sour cream made for a rich batter, which in turn, baked up to a perfect loaf.
Rich, sweet, and addictive, this loaf is a terrific addition to your breakfast or brunch menu, but could also be served with a scoop of ice cream for dessert!
Tips for Making Fresh Pear Bread
My home base taste testers had no interest in even a nibble of this sour cream pear bread, so I turned to my girlfriends who always love sampling my experiments. The loaf of sour cream pear bread was whittled down to next to nothing after the initial tasting and the packaging up of slices to be taken home. We all agreed that the pear taste was quite subtle, and there was even the declaration of “this is so much better than banana bread.”
- One astute friend noticed the sweet, crispy crust which was created by dusting the greased loaf pan with a mixture of cinnamon and sugar before adding the batter. Just grease your loaf pan, add some cinnamon sugar, then tilt the pan to distribute. Tap out any excess over your sink.
- And incorporating both ground cinnamon and ginger helped to boost the flavor of what could have been a bland loaf.
- Avoid using over-ripe or extra juicy pears as they will add too much moisture to your batter. I look for firm, but not rock hard, pears.
- As with all quick breads, do not over mix as your bread will develop tunnels. Do not use a mixer, but instead mix by hand with a wooden spoon or rubber spatula. Mix in dry ingredients just until combined.
With pear season arriving, make sure to grab a couple extra and bake up some fresh pear bread for your friends and family. I really loved this!
Marvelous Pear Breads for Autumn
#TwelveLoaves -September: Hosted by Camilla of Culinary Adventures with Camilla. Welcome, fall baking! The month of August was all about baking with fresh, summer herbs. September is all about baking with PEARS! Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread with Pears. Let’s get baking!
#TwelveLoaves runs smoothly with the help of our bakers. A big thanks to Camilla of Culinary Adventures with Camilla for hosting our event!
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef.
- Asian Pear Bread by NinjaBaking
- Pear and Almond Muffins by Basic N Delicious
- Pear and Cherry Sourdough Bread by Karen’s Kitchen Stories
- Pear, Banana, and Quinoa Muffins by Rhubarb and Honey
- Pear Streusel Sweet Rolls by Try Anything Once Culinary
- Raspberry Pear Pecan Quick Bread by A Baker’s House
- SavoryPear Flatbread with Gorgonzola by Culinary Adventures with Camilla
- Spiced Buttermilk Poached Pear Bread by girlichef
- Turkish Pear Coffee Bread by A Shaggy Dough Story
More Pear Recipes You’ll Love:
- My Favorite Easy Pear Crisp from The View from Great Island
- Blue Cheese and Pear Salad
- Pear Pie Crumble Bars from Crazy for Crust
- Apple Pear Crisp
- Homemade Spiced Pear Vodka from Boulder Locavore
Used in This Recipe:
- Ruffled Loaf Pan (perfect for gift giving with a fresh baked loaf)
- Steel Loaf Pan
- Parchment Paper Baking Sheets
- Le Creuset Medium Spatula
- Wusthof Classic 6-inch Wave Knife
Sour Cream Pear Bread
A delectable fall loaf featuring chopped pears; rich and moist from the addition of sour cream
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf; 12 slices 1x
- Category: Bread, Quick Bread
- Method: Baking
- Cuisine: American
- Butter, for greasing the pan
- 1 tablespoon cinnamon sugar
- 1–3/4 cups cake flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 cup and 2 tablespoons butter,
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1–1/2 medium pears, peeled, cored and finely chopped (I used Bartlett pears)
- Grease a large loaf pan. Line the bottom of the pan with a rectangle of parchment and grease the top of the parchment as well. Sprinkle cinnamon sugar into the pan, and tilt to coat the buttered surface. Shake out the excess. Set aside.
- Preheat the oven to 350º.
- In a medium bowl, stir together the cake flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.
- In a separate bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and sour cream, mixing just until blended. Gradually stir in the flour mixture until fully incorporated. Fold in the chopped pears using a rubber spatula.
- Bake for 45 to 65 minutes or till a toothpick inserted into the center comes out clean. Cool the cake in the pan for 15 minutes, then run a knife around the outside edge of the cake. Carefully invert onto a cooling rack. If the cake won’t come out of the pan, tap it firmly with a knife on the bottom and sides of the pan. Set aside to cool completely.