Quick and Easy Pear bread with Toasted Hazelnut Crumble
This Quick and Easy Pear Bread is moist, warmly spiced, and topped with a crunchy hazelnut crumble.
Made with grated pears, coconut sugar, rye flour, and a hint of orange zest, this cozy fall loaf is perfect for breakfast, snacking, or sharing. Move over banana bread, this spiced Pear Bread is taking your spot.
Looking for more recipes like this?
How is this recipe different?
- We used grated pears – they bring moisture and natural sweetness, so the loaf stays tender without being overly sugary.
- We added rye flour – it adds rustic, depth you don’t find in a standard quick bread.
- We added ground flaxseed – it sneaks in protein, fiber, and a subtle nutty flavor for a heartier bite.
- We made a hazelnut streusel – it gives a crunchy, satisfying finish.
Key Ingredients and Substitutions
Fresh Pears – grated pears keep the crumb moist and tender, adding natural sweetness and a subtle fruity note. Make sure to use ripe pears (but not mushy), since underripe ones won’t bring the same flavor. No pears on hand? Grated apples work as a backup, but the bread will taste more like apple spice cake.
Coconut Sugar – used for its caramel-like depth. It’s less sweet than white sugar. You could swap in brown sugar if needed, but you’d lose a bit of that unique toasty flavor coconut sugar brings.
Hazelnuts – toasty, nutty, and crunchy. They make the streusel topping and are in the bread itself, adding crunch and flavor contrast. Walnuts or pecans make great stand-ins if hazelnuts are tricky to find.
All-Purpose + Rye Flour – all-purpose keeps the loaf light, while rye adds that earthy, rustic depth. If you don’t have rye flour, whole wheat flour can be used — it’ll just be a touch heartier.
Ground Flaxseed – a little nutrition boost! It gives the bread a subtle nutty flavor and adds protein and fiber. You can skip it if you don’t have any, or swap in chia seeds for a similar vibe.
Other ingredients: neutral vegetable oil (avocado or canola), eggs, vanilla extract, orange zest, and butter.
Spices: cinnamon, nutmeg, and cardamom.
Equipment you will need
- Loaf pan (8×4-inch or 9×5-inch)
- Mixing bowls
- Whisk + wooden spoon or rubber spatula
- Box grater
- Measuring cups + spoons
- Sharp knife + cutting board
- Pastry cutter or fork
- Parchment paper
- Cooling wire rack
Top Tips
Grate, don’t chop – grated pears melt right into the batter, keeping it moist and evenly flavored. Chopped pears can sink or leave soggy pockets.
Don’t overmix the batter – once the dry and wet ingredients are combined, stop stirring. Overmixing develops the gluten and can make your loaf dense instead of tender.
Blot those pears – after grating, lightly press the pears with a paper towel to remove excess liquid. This keeps the bread moist but not gummy.
Keep the butter cold for streusel – cold butter is key for a crumbly, crunchy topping. If it softens too much, pop the mixture in the fridge for 5 minutes before sprinkling it on.
Check early – Loaves can bake faster or slower depending on oven quirks. Start checking at the 45-minute mark. The top should be golden, and a toothpick should come out with only a few moist crumbs.
How to make it
- Preheat to 350°F (175°C). Grease and line a loaf pan (8×4 or 9×5) with parchment.
- Coarsely grate pears and lightly blot with a paper towel (or drain using strainer) so the batter stays moist, not soggy.
- In a large mixing bowl, whisk coconut sugar, oil, eggs, vanilla, and orange zest until smooth. Stir in the grated pears. Optionally, leave some out to use for the top of the bread.
- In a separate bowl, whisk the dry ingredients: all-purpose flour, rye flour, ground flaxseed, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Add the flour mixture to the pear mixture and fold just until no dry spots remain. Fold in ½ cup chopped toasted hazelnuts.
- In a small bowl, combine coconut sugar, flour, and cinnamon. Cut in the cold butter with a fork (or fingers) until crumbly, then stir in the remaining ½ cup hazelnuts.
- Spoon batter into the prepared loaf pan and sprinkle more shredded pears and streusel evenly over the top.
- Bake 45–55 minutes, until a toothpick in the center comes out with a few moist crumbs. If the top browns too quickly, tent with foil for the last 10–15 minutes.
- Cool in the pan 10 minutes, then lift out to a rack to cool completely before slicing.
Best ways to enjoy
- Simple & Classic – warm slice with a smear of salted butter
- With Cream Cheese – Spread on plain or honey-sweetened cream cheese.
- Toasted – and top it with Greek yogurt, a drizzle of honey.
- Cheese board – pair thin slices with soft cheeses like brie or mascarpone.
- Serve it with a dollop of whipped cream or sour cream on the side.
You may also like:
Storage instructions, reheating
- Room Temperature – once cooled, wrap the loaf tightly in plastic wrap or store in an airtight container. It will keep well for about three days on the counter.
- Refrigerator – for longer storage, keep it in the fridge. It’ll stay moist and tasty for up to a week, though be sure to let slices come to room temperature before serving for the best flavor.
- Freezer – this bread freezes beautifully! Slice it first, then wrap slices individually in parchment or plastic wrap and stash them in a freezer bag. They’ll keep for up to 3 months.
- Reheating – warm slices in the microwave for 10–15 seconds, or better yet, toast them lightly in the oven or toaster oven. The streusel crisps up again, and it tastes like it just came out of the oven.
Quick and Easy Pear Bread with Toasted Hazelnuts
Equipment
- loaf pan
- parchment paper
- mixing bowls
- whisk, spatula
- measuring cups and spoons
- knife, cutting board
- cooling rack
Ingredients
Bread batter
- 1 cup pears about 2 medium, lightly blotted
- ½ cup coconut sugar
- ¼ cup oil or melted butter
- 2 eggs
- 1 tsp vanilla extract
- 1-2 orange zest
- 1 cup all-purpose flour
- ½ cup rye flour
- 2 Tbsp ground flaxseed
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup hazelnuts roasted and chopped
Hazelnut streusel
- ¼ cup coconut sugar
- ¼ cup rye or all-purpose flour
- 2 Tbsp butter cubed
- Pinch cinnamon
- ½ cup hazelnuts chopped
Instructions
- Preheat to 350°F (175°C). Grease and line a loaf pan (8×4 or 9×5) with parchment.
- Coarsely grate pears and lightly blot with a paper towel so the batter stays moist, not soggy.
- In a large bowl whisk coconut sugar, oil, eggs, vanilla, and orange zest until smooth. Stir in the grated pears. Leave some out to place on top of the bread (optional)
- In a separate bowl whisk all-purpose flour, rye flour, ground flaxseed, baking soda, baking powder, cinnamon, nutmeg, and salt and roughly chopped hazelnuts
- In a small bowl combine coconut sugar, flour, and cinnamon. Cut in the cold butter with a fork (or fingers) until crumbly, then stir in the remaining ½ cup hazelnuts.
- Spread batter into the pan, top with the shredded pears and sprinkle streusel evenly over the top. Bake 45–55 minutes, until a toothpick in the center comes out with a few moist crumbs. If the top browns too quickly, tent with foil for the last 10–15 minutes.
- Cool in the pan 10 minutes, then lift out to a rack to cool completely before slicing.
Notes
Don’t overmix the batter – once the dry and wet ingredients are combined, stop stirring.
Keep the butter cold for streusel – cold butter is essential for a crumbly, crunchy topping.
Nutrition
Did you make this recipe?
Tag me @sylwiavaclavekphotography or tag me using #myomnikitchen so I can see your creations! You can also leave a comment below!
Conclusion
What can I say? It is a delicious recipe.
This Pear Bread might just be my new favorite way to celebrate pear season. It’s rustic, cozy, and hearty. The grated pears keep it moist and tender and full of pear flavor, and the hazelnut streusel adds that irresistible crunch. Make this easy, quick bread today!
FAQ
Do I need to peel the pears?
Nope! Just wash, core, and grate them. The skin blends right into the batter and adds flavor, fiber, and pretty speckles. If the skin is very tough or blemished, you can peel, but it’s not necessary.
Can I use apples instead of pears?
Yes! Grated apples work well, though the flavor will lean more toward apple spice cake than pear bread. You might also want to add a pinch more cinnamon or ginger to highlight the apple flavor.
Can I make this gluten-free?
You can swap the all-purpose flour with a good 1:1 gluten-free flour blend. For the rye flour, try buckwheat flour to keep that earthy, rustic vibe.
Can I leave out the hazelnuts?
Of course. You can replace them with walnuts, pecans, or almonds — or skip the nuts entirely for a nut-free loaf (the streusel will just be a little less crunchy).
Can I use Asian pears?
Yes, but blot them well after grating. Asian pears are crisper and juicier, so they release more liquid than Bartletts or Bosc. The flavor is lighter and more refreshing, almost apple-like. They’re wonderful in the batter and also pretty sliced on top under the streusel.
