Indulge in the heartwarming flavors of autumn with this incredibly moist and rich Sour Cream Pear Bread. Infused with the comforting blend of cinnamon and ginger, this delectable quick bread is packed with tender chunks of fresh pears, promising an irresistible treat for any occasion. It’s not just a recipe; it’s an experience that captures the essence of fall in every slice.
As an avid admirer of pears, I’ve savored their delicate sweetness in countless forms, from delightful pear streusel coffee cakes to vibrant spinach and pear salads. Yet, the idea of a dedicated pear quick bread remained an unexplored frontier in my culinary adventures. Determined to create a loaf that was both exceptionally moist and bursting with flavor, I embarked on a mission, and the result exceeded all expectations. This Sour Cream Pear Bread stands out among pear recipes as a true masterpiece, offering a delightful twist on classic quick breads.
Why This Sour Cream Pear Bread Recipe is a Must-Try
If you’re searching for the perfect fall baking project, look no further. This Sour Cream Pear Bread isn’t just another loaf; it’s a celebration of seasonal flavors and comforting textures. Here’s why this recipe deserves a prime spot in your kitchen this autumn:
- Unrivaled Moistness & Tender Crumb: The star ingredient, sour cream, works wonders to create an incredibly moist and rich batter. This results in a beautifully tender crumb that practically melts in your mouth, far surpassing the dryness sometimes found in other quick breads.
- A Symphony of Fall Flavors: Each slice is generously dotted with sweet, juicy pear chunks, complemented by the warm, inviting aroma and subtle kick of cinnamon and ginger. This harmonious blend of fruit and spice is the epitome of autumn comfort.
- Versatile & Crowd-Pleasing: Whether you serve it for a cozy fall breakfast, an afternoon snack with tea, or even as a light dessert with a scoop of vanilla ice cream, this pear bread is guaranteed to impress. It’s also an excellent choice for holiday brunches or a thoughtful homemade gift.
- Surprisingly Easy to Make: As a quick bread, it requires no yeast, no kneading, and no lengthy rising times, making it a straightforward baking project even for beginners. You can have this delicious loaf baking in your oven in no time, filling your home with an irresistible aroma.
- A Delicious Twist on Tradition: While banana bread often steals the quick bread spotlight, this pear bread offers a refreshing and equally delightful alternative. Its subtle, sweet pear flavor and aromatic spices provide a sophisticated yet comforting experience that might just make it your new favorite!
Key Ingredients for Perfect Pear Bread
Crafting the perfect loaf begins with understanding the role of each ingredient. Here’s a closer look at what you’ll need and some valuable tips for selecting and preparing them:
- Kitchen Staples: You’ll need granulated sugar, large eggs, salt, baking soda, ground cinnamon, and ground ginger. These form the fundamental flavor and structure of your bread.
- Cinnamon Sugar: This mixture is not just for flavoring the batter but also for coating the pan, creating a delightful, slightly crispy crust. A good starting point is 1 tablespoon of cinnamon mixed into ¼ cup of sugar, but feel free to adjust the ratio to your personal preference for spice intensity.
- Baking Powder & Baking Soda: This recipe uses both leavening agents to ensure a perfect rise and tender texture. It’s crucial that your baking powder is fresh, as it has a shorter shelf life than baking soda. To test its freshness, drop a spoonful into a cup of hot water; it should fizz vigorously if still active. If not, replace it before you start baking.
- Cake Flour: This type of flour has a lower protein content (and thus less gluten) compared to all-purpose flour. Using cake flour contributes significantly to the bread’s incredibly tender and soft crumb, creating a truly delicate texture. If you don’t have cake flour, you can create a substitute by removing 2 tablespoons of all-purpose flour from each cup and replacing them with 2 tablespoons of cornstarch, then sifting well.
- Pears: The star of our show! While I personally prefer Bartlett pears for their sweetness and juicy texture, any firm but ripe variety like Bosc or Anjou will work beautifully. Always peel and core your pears before chopping them into small, consistent cubes. Most importantly, taste a piece of pear before adding it to your batter. If the pears themselves lack flavor, your finished bread will, too. Avoid overly ripe or mushy pears, as they can add too much moisture to the batter, affecting the bread’s texture.
- Sour Cream: This is the secret ingredient behind the bread’s extraordinary moisture and rich flavor. The fat and acidity in sour cream react with the baking soda and contribute to a wonderfully tender crumb and a subtle tang that balances the sweetness of the pears and sugar. Ensure it’s at room temperature for better incorporation into the batter.
Step-by-Step Guide to Baking Your Pear Bread
Baking this Sour Cream Pear Bread is a rewarding and relatively simple process. Follow these steps for a perfect loaf every time:
Expert Baking Tips for a Flawless Loaf
Through countless baking experiments, I’ve gathered some invaluable tips to ensure your Sour Cream Pear Bread turns out perfectly every time. My taste testers, particularly a group of girlfriends, were absolutely smitten with this recipe, praising its subtle pear flavor and even declaring it “so much better than banana bread.” Here’s how you can achieve similar rave reviews:
- The Golden Cinnamon-Sugar Crust: One of the highlights of this bread is its sweet, slightly crisp crust. This is achieved by generously coating your greased loaf pan with cinnamon sugar before adding the batter. Simply butter your loaf pan thoroughly, sprinkle in the cinnamon sugar, then tilt and rotate the pan to ensure an even coating. Tap out any excess over your sink. This creates a wonderful texture contrast and adds an extra layer of flavor.
- Boost the Spice Factor: While pears offer a delicate flavor, the combination of both ground cinnamon and ginger is crucial. These warm spices enhance the overall profile, preventing the bread from tasting bland and instead creating a cozy, aromatic experience. Feel free to add a pinch of nutmeg or cardamom for even more depth.
- Choose Pears Wisely: Avoid using over-ripe or excessively juicy pears, as they can introduce too much moisture, potentially making your bread dense or soggy. Look for pears that are firm to the touch but yield slightly when gently squeezed – not rock-hard. Always taste a piece of the chopped pear before adding it to the batter; a flavorless pear will result in a flavorless bread.
- Mind the Mix – Avoid Overmixing: This is a golden rule for all quick breads. Overmixing the batter develops the gluten in the flour too much, leading to a tough, dense bread with undesirable “tunnels.” Instead, mix by hand with a wooden spoon or a rubber spatula, incorporating the dry ingredients into the wet ingredients only until just combined. A few streaks of flour are perfectly fine.
- The Importance of Fresh Leavening Agents: As mentioned in the ingredient notes, ensure your baking powder is fresh. It has a significantly shorter shelf life than baking soda. An old, inactive baking powder will prevent your bread from rising properly, resulting in a flat, heavy loaf. Performing the hot water fizz test is a quick and easy way to check.
- Room Temperature Ingredients: For a smooth, well-emulsified batter and even baking, ensure your butter, eggs, and sour cream are all at room temperature. This allows them to combine more easily, creating a uniform texture and better rise.
- Patience During Cooling: It can be tempting to slice into a warm loaf, but for the best texture and cleanest slices, allow your pear bread to cool completely on a wire rack. This allows the internal structure to set properly, preventing it from crumbling.
As pear season blossoms, make sure to pick up some extra pears and treat yourself, your friends, and your family to this exceptional Pear Quick Bread. It quickly became a personal favorite, transforming my usual counter-top pear stash into a delightful baking opportunity!
Frequently Asked Questions About Pear Bread
These terms, including fruit bread, generally refer to breads that do not use yeast as a leavening agent. Instead, they rely on chemical leaveners like baking powder or baking soda, which react quickly when combined with moisture and heat. This eliminates the need for kneading and long rising times, making them much faster to prepare than traditional yeast breads. They’re perfect for when you want a homemade treat without the wait.
For optimal freshness, pear bread can be stored at room temperature for up to two days, tightly wrapped in plastic wrap or aluminum foil. Due to its moist nature, for longer storage, it’s best to refrigerate it, well-wrapped, for up to a week. PRO-Tip: When storing in an airtight container, place a paper towel at the bottom to absorb any excess moisture, which helps prevent the bread from becoming soggy or spoiling prematurely.
Absolutely! Most quick breads, including this pear bread, freeze beautifully. To freeze, ensure the loaf is completely cooled, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe bag. This double-wrapping prevents freezer burn. It can be kept frozen for up to 3 months. To enjoy, simply defrost it overnight in the refrigerator, or at room temperature for a few hours.
For baking, varieties that hold their shape well and offer a good balance of sweetness and texture are ideal. Bartlett pears are a personal favorite due to their sweet flavor and juicy flesh that softens beautifully during baking. Bosc pears, with their firm, crisp texture, are also excellent as they hold their shape well. Anjou pears are another great choice, offering a mild sweetness and smooth texture. The key is to use firm but ripe pears that aren’t overly soft or mushy.
Pears are incredibly versatile, and many recipes that call for apples can easily be adapted for pears. Here are some delightful ways to incorporate more pears into your cooking and baking:
- Enhance a Fall Salad with sliced pears for a touch of sweetness and crunch.
- Bake a comforting Pear Crisp or crumble, often combined with apples for complexity.
- Whip up a delightful Pear Coffee Cake, perfect for breakfast or brunch.
- Use them in a classic French Clafoutis, a rustic Pie, an elegant Galette, or sturdy Pear Bars.
- Substitute pears for apples in your favorite baked fruit recipes, creating delicious Baked Pears.
- Poach pears in red wine with spices for a sophisticated dessert.
- Even mix them into a festive Pear Cocktail for a unique drink experience.
Yes, you can, but it will slightly alter the texture. If you don’t have cake flour, you can make a substitute: for every 1 cup of all-purpose flour, remove 2 tablespoons of flour and replace it with 2 tablespoons of cornstarch. Sift this mixture together thoroughly several times. While not identical, this will help approximate the tender crumb of cake flour.
Absolutely! This pear bread is wonderfully adaptable. Chopped walnuts or pecans would be a fantastic addition, adding a delightful crunch. Chocolate chips (dark, milk, or white) or even dried cranberries or chopped dates would also complement the pear and spice flavors beautifully. Just fold them in along with the chopped pears in the final mixing step.
More Autumnal Quick Bread Recipes You’ll Love
If you enjoyed this moist and flavorful pear bread, you’re sure to love these other comforting quick bread recipes, perfect for fall baking:
- Pear and Cherry Sourdough Bread by Karen’s Kitchen Stories (for those who enjoy a sourdough twist)
- Classic Apple Bread Recipe (another fall favorite)
- Easy Pumpkin Bread (a seasonal essential)
- Brown Sugar Apple Bread (for a deeper, caramel-like sweetness)
- Best Zucchini Bread (a great way to use garden zucchini)
- Explore more of my Best Bread Recipes for endless baking inspiration!
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Sour Cream Pear Bread
20 minutes
1 hour 5 minutes
1 hour 25 minutes
1 loaf; 12 slices
A delectable fall loaf featuring chopped pears; rich and moist from the addition of sour cream
Ingredients
- Butter, for greasing the pan
- 1 tablespoon cinnamon sugar
- 1 ¾ cups cake flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ cup and 2 tablespoons butter, softened
- ⅔ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 ½ medium pears, peeled, cored and finely chopped (I used Bartlett pears)
Instructions
- 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 350ºF (175ºC).
- In a medium bowl, stir together the cake flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.
- In a separate large bowl, beat together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream, mixing just until thoroughly blended.
- Gradually add the flour mixture to the wet ingredients, stirring gently until just fully incorporated. Be careful not to overmix. Fold in the finely chopped pears using a rubber spatula.
- Scrape the batter into the prepared loaf pan, smoothing the top evenly. Bake for 45 to 65 minutes or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
- Cool the bread in the pan for 15 minutes on a wire rack. Then, carefully run a knife around the outside edge of the cake to loosen it.
- Carefully invert the loaf onto the cooling rack. If the bread doesn’t release easily, gently tap the bottom and sides of the pan with a knife. Allow the bread to cool completely on the wire rack before slicing and serving for the best texture.
Notes
For the best flavor and texture, use Bartlett pears that are ripe but still firm, not overly soft or mushy.
Recommended Products
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- Silicone Spatulas
- Reynolds Kitchens Non-Stick Baking Parchment Paper Sheets – 12×16 Inch, 22 Count
- Stainless Steel Loaf Pan
Nutrition Information:
Yield:
12
Serving Size:
1 slice
Amount Per Serving:
Calories: 190Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 44mgSodium: 169mgCarbohydrates: 32gFiber: 1gSugar: 15gProtein: 3g
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