Pumpkin-Pear Bread Recipe | Vegetarian Times Skip to main content

Pumpkin-Pear Bread

A traditional quick bread blend of egg, oil, and milk lightens up this fruit-laced treat.



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1 ¼ cups sugar
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1 cup all-purpose flour
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1 cup whole-wheat pastry flour
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2 tsp. baking powder
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2 tsp. ground cinnamon
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1 tsp. ground nutmeg
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1 tsp. baking soda
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¼ tsp. salt
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½ cup vegetable oil
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1 large egg
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½ cup low-fat milk
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¾ cup Oven-Roasted Pumpkin Purée or ½ 15-oz. can unsweetened pumpkin purée
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1 tsp. vanilla extract
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1 15-oz. can pears, drained and diced


1. Preheat oven to 350°F, and coat 8- or 9-inch loaf pan with cooking spray.

2. Whisk together sugar, flours, baking powder, cinnamon, nutmeg, baking soda, and salt in bowl. Set aside.

3. Whisk together oil and egg in bowl until smooth. Whisk in milk, then pumpkin and vanilla. Stir flour mixture into oil-egg mixture until just combined. Fold in pears. Spread batter in prepared loaf pan, and bake 45 to 55 minutes, or until toothpick inserted in center comes out clean.

Nutrition Information: 

3 g
Total Fat: 
10 g
Saturated Fat: 
<1 g
43 g
16 mg
227 mg
3 g
25 g
Makes 1 large loaf (serves 12)

Comments on this Recipe

This bread is amazing! I made it last fall, thanks for a great reminder to make it again this fall! We enjoyed this with coffee in the morning for breakfast.

I would love to see bread machine options.

Make this in Oct!

I made this with a few changes; used fresh pears, reduced sugar to 3/4 cup and added 1 tsp ground ginger. My family really liked it. I'm making again tonight and adding candied ginger at my son's suggestion.

I love this bread!

I made this for the first time 4 years ago and it has become a staple at our family's Thanksgiving Brunch. It is a favorite item in our house. My son asked that I have it for him for when he returns from college.