Sometimes the simplest things are the best. Just like this moist pear bread, bursting at the seams with fresh fruit, dates and walnuts. The pears add moisture and acidity to the bread, while the dates deliver sweet caramel notes. And let’s not forget the walnuts… there’d be no crunch without them!

This simple recipe yields two hearty loaves that can effortlessly feed a crowd. A slice could easily make its way into a lunch box or onto a plate next to your morning cup of coffee. Our versatile pear bread is sure to become a family favorite.

YIELD:  2 loaves

Recipe Development and Photography By: Williams-Raines


  • 3 eggs
  • 1 1/2 cups sugar
  • 3/4 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon allspice
  • 3-4 ripe pears (like Bartlett or d’Anjou), diced (about 4 cups)
  • 1 cup walnuts, roughly chopped
  • 1/2 cup medjool dates (about 6), chopped

Pear Date Bread


  1. Preheat the oven to 350°F / 180°C
  2. Line two 9 x 5 inch loaf pans* with parchment paper, leaving some over-hang on all sides. This will help you remove the loaves from the tins later.
  3. Lightly beat the eggs in a large bowl.
  4. Add sugar, vegetable oil and vanilla and mix until smooth.
  5. In a separate medium bowl, combine the rest of the dry ingredients (flour, baking powder, cinnamon, salt and allspice).
  6. Pour the dry mix into the wet mixture and stir until flour is no longer visible (use a spatula to scrape the bottom of the bowl).
  7. Stir in pears, walnuts and dates. Mix until they are evenly distributed throughout the batter. Give your arms a workout!
  8. Split the batter evenly between the two loaf pans and place in the oven for 55 minutes. Your kitchen will smell heavenly.
  9. Check for doneness by inserting a toothpick in the center of the loaf. If it comes out clean the pear bread is done, if not, put it back in the oven for 5 minutes at a time until done.
  10. Let pear bread cool 10 minutes in the pans before removing the loaves and placing them on a cooling rack. We suggest you give them some time to cool before you dig in… but nothing bad will happen if you taste them while they’re still a little warm!


  • Don’t have loaf pans? Not a problem. You can use regular round cake tins instead and reduce baking time to 40-45 minutes.
  • You can pre-slice the pear bread and freeze it for later.
  • This recipe is lactose-free.
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