Apple and Pear Bread is a lovely way to use crisp fall apples and sweet juicy pears to create a tender, flavorful loaf everyone will love.
Apple and Pear Bread – time to bake!
Autumn is here and it’s the perfect season to bake. Instead of focusing only on pumpkins, try this apple and pear bread that highlights fall fruit in a soft, enriched dough. It’s excellent for breakfast, brunch, or a cozy snack with a hot drink.
I recently went apple picking with family and immediately put the haul to work: apple butter (recipe coming soon), apple pie, and this apple and pear bread — a real crowd pleaser.
What do I need to make apple and pear bread?
These tools make the process easier, though you can adapt if you don’t have everything:
- Stand mixer with a dough hook (or paddle) — speeds up kneading
- Dough scraper — handy for tacky dough
- 9×5-inch loaf pan — essential for shape
- Cutting board and knife for chopping fruit
If you don’t have a stand mixer, you can knead by hand. The dough will be slightly tacky at first; the scraper helps, but isn’t required.
How do you make apple and pear bread?
Start by mixing the dough ingredients — flour, yeast, sugar, warm milk, eggs, butter, and salt — in a stand mixer fitted with the dough hook. Mix on medium-low until a dough forms, then reduce speed and knead for about 10–12 minutes. The dough should be soft and slightly tacky but not sticky; add a tablespoon of flour if it’s too sticky.
Here’s the fun part
After the first rise (about 1½–2 hours, until doubled), punch down the dough and let it rest 10–15 minutes. Divide the dough in half and roll each half into a 24-inch log. Cut each log into twenty-four 1-inch pieces and roll each piece into a small ball.
In a large bowl, gently toss chopped apples and pears with lemon juice, a tablespoon of sugar, cinnamon, ginger, nutmeg, and a pinch of salt. Lightly flour the dough balls so they don’t stick, then fold them into the fruit mixture a few at a time so each piece is coated with the spices and fruit.
Transfer the mixture to a prepared 9×5-inch loaf pan, spread evenly, and let it rise in a warm, draft-free spot until puffy and the dough holds an indentation when gently poked (about 20–30 minutes). Brush the top with a beaten egg, then bake at 350°F (175°C) for about 55 minutes to 1 hour, until golden and cooked through.
Allow the bread to cool in the pan for 10 minutes, then remove to a rack and cool at least 30 minutes before glazing. For the glaze, whisk confectioners’ sugar with apple cider, a pinch of nutmeg, and a little milk until smooth, then drizzle over the cooled loaf.
What can I serve with apple and pear bread?
This bread pairs beautifully with savory breakfast items like bacon and eggs — the sweet fruit balances the savory flavors. It’s also wonderful simply spread with butter or apple butter. Serve with mulled apple cider, coffee, or hot chocolate for a cozy fall treat.
More recipes you’ll love
- Cinnamon Apple Bread
- Apple Cider Cinnamon Rolls with Browned Butter Frosting
- Homemade Pear Cider
- Caramel Apple Hand Pies
- Rosemary Apple Cider Chicken
- Apple and Honey Upside Down Cake
- Apple Pie Filling
This Apple and Pear Bread recipe was developed in collaboration with a baking publication. Thank you for reading and for supporting seasonal recipes.
Apple and Pear Bread with apple cider glaze
Ingredients
- 1/2 cup warm whole milk (110–115°F / 43–46°C)
- 1 package (7 g) instant yeast
- 3 cups all-purpose flour (about 384 g)
- 5 tbsp granulated sugar (about 60 g)
- 2 tsp kosher salt (about 7.5 g)
- 1/3 cup unsalted butter, melted and warm (about 76 g)
- 3 large eggs, room temperature (about 150 g)
Filling
- 2/3 cup chopped Bosc pear (about 115 g)
- 2/3 cup chopped Honeycrisp apple (about 92 g)
- 1 tbsp sugar (about 12.5 g)
- 1 tsp fresh lemon juice (about 5 g)
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- Pinch of salt
Glaze
- 1 cup confectioners’ sugar (about 128 g)
- 2 tsp apple cider (about 25 g)
- 1/4 tsp nutmeg
- 3 tsp whole milk (about 13 g)
Instructions
- In a stand mixer with a dough hook, combine flour, sugar, salt, melted butter, eggs, yeast, and warm milk. Mix on medium-low until a dough forms, then reduce to low and knead 10–12 minutes until the dough is slightly tacky but not sticky. If sticky, add up to 1 tbsp flour.
- Turn dough onto a lightly floured surface, form into a ball, and place in a well-oiled bowl. Cover and let rise 1½–2 hours until doubled. (Or refrigerate overnight and let sit at room temperature 30 minutes before continuing.)
- Punch down dough and rest 10–15 minutes. Prepare a 9×5-inch loaf pan with cooking spray and line with parchment.
- In a large bowl, mix chopped pears and apples with sugar, lemon juice, cinnamon, ginger, nutmeg, and a pinch of salt.
- Divide dough in half. Roll each half into a 24-inch log, cut into 1-inch pieces, and roll each piece into a ball. Lightly dust balls with flour.
- Add 8–10 dough balls to the fruit mixture, gently toss to coat with spices, then add more until all dough balls are coated and combined with the fruit.
- Preheat oven to 350°F (175°C). Press the mixture evenly into the prepared loaf pan. Cover and let rise in a warm, draft-free place (about 75°F / 24°C) until puffed and the dough holds an indentation when poked, 20–30 minutes.
- Brush the top with a beaten egg. Bake 55–60 minutes until golden and cooked through. Let cool in pan 10 minutes, then transfer to a rack and cool at least 30 minutes.
- Whisk glaze ingredients until smooth and drizzle over the cooled loaf. Serve and enjoy.
Nutrition
Calories: 300 kcal (approximate)
Nutrition information is automatically calculated and should be used as an estimate.
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