Pumpkin Pear Bread with Honey


Here is your new favorite quickbread!  I made two loaves this morning — one with gluten free all purpose flour and the other with regular flour — and they both turned out so well!   Pears and pumpkin together are tasty and beautiful.  This  bread recipe uses  pumpkin pie spices that will make your home smell like Thanksgiving any day of the year.  Our family has been ‘gobbling” up this bread, and I’m ready to make a new batch right away.

pumpkins, cut open for roastingMy CSA box this week included 2 small pie pumpkins and some green pears, so I roasted the pumpkins and pureed the pulp. I peeled those pears, diced them up, and added them to the bread batter.   I used honey as the sweetener, but you could use maple syrup instead.  I thought about added pecans too, but decided to stick with the pears because my grandchildren aren’t fond of nuts yet.  Feel free to add nuts to yours!Jump to Recipe

roasting pumpkins

If you’ve never made your own pumpkin puree, it’s easy to do.  Just cut open the pumpkin,  remove the seeds and pulp,  then put the pumpkins pieces on an oiled cookie sheet and bake at 350 degrees for about 45 minutes, or until they are tender.  Let them cool,  scoop out the cooked pumpkin, and mash or blend in a food processor until smooth.  I stored my pureed pumpkin in the fridge overnight,  but you can also freeze it in a ziplock baggy if you’re not ready to use it yet.

pumpkin pear bread with honey
Print Pin
5 from 2 votes

Pumpkin Pear Bread wtih Honey

Use canned pumpkin or make your own pumpkin puree for this tasty quickbread that will make your kitchen smell like Thanksgiving!
Course Quick Bread
Prep Time 30 minutes
Cook Time 50 minutes
Servings 2 loaves


  • 1 cup olive oil or vegetable oil
  • 1 cup honey
  • 4 large eggs
  • 3 cups pumpkin puree or canned pumpkin
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 3/4 tsp ground nutmeg
  • 3/4 tsp ground cloves
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 4 cups all purpose flour use regular or gluten free flour (I used Bob's Red Mill 1 to 1 Gluten Free Flour)
  • 2 tsp baking soda
  • 2 cups diced fresh pears or use apples, nuts, raisins, choc chips, etc.


  • Preheat the oven to 350 degrees Fahrenheit and spray 2 loaf pans with non-stick cooking spray or olive oil spray.
  • In the bowl of an electric mixer(or large mixing bowl) mix (or whisk) together the oil, honey, eggs, vanilla, and pumpkin puree.
  • Add the flour, salt, and baking soda, mixing (or whisking) to combine.
  • Fold in the diced fresh pears or apples.
  • Pour the batter into the prepared loaf pans.
  • Bake until the bread is golden brown and a wooden toothpick comes out clean when inserted into the center of the loaf, about 45-50 minutes.
  • Remove the bread from the oven and place on a wire rack to cool about 10 minutes. Carefully turn the bread out of the pan and allow to fully cool on the wire rack. Serve when completely cool.


Pumpkin Pear Quickbread with Honey
Related Posts Plugin for WordPress, Blogger...


Leave a Reply

Required fields are marked *.

Recipe Rating

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.