Quick and Easy Pear Bread with Toasted Hazelnuts
Moist, flavorful Pear Bread, made with shredded pears, coconut sugar and hazelnut crumble is a must this season.
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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
Use grated pears, not chopped - they melt into the batter, keeping it moist and evenly flavored.
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.
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
Serving: 1sliceCalories: 242kcalCarbohydrates: 26gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 32mgSodium: 203mgPotassium: 137mgFiber: 3gSugar: 8gVitamin A: 108IUVitamin C: 3mgCalcium: 36mgIron: 1mg
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