Pear and Rosemary Bread Recipe

Name: Pear and Rosemary Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 sticks unsalted butter at room temperature plus butter for greasing pans; 4 cups all-purpose flour plus flour for pans; 1 1/2 tablespoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 5 medium-size ripe pears, peeled and cored; 2 tablespoons fresh lemon juice; 1 tablespoon fresh rosemary leaves; 3/4 cup plus 1 tablespoon sugar; 3 eggs; 2 sprigs fresh rosemary

Servings: persons

1 1/2 sticks unsalted butter at room temperature plus butter for greasing pans
4 cups all-purpose flour plus flour for pans
1 1/2 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 medium-size ripe pears, peeled and cored
2 tablespoons fresh lemon juice
1 tablespoon fresh rosemary leaves
3/4 cup plus 1 tablespoon sugar
3 eggs
2 sprigs fresh rosemary

1
Preheat oven to 350 degrees.
2
Butter and flour two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans .
3
Sift flour, baking powder, baking soda and salt together and set aside.
4
Chop the pears and process them to a smooth puree with the lemon juice in a food processor or a blender.
5
You should have about two cups of pear puree.
6
Chop the rosemary leaves and mix with the pears.
7
Beat the butter and three-fourths cup sugar together until creamy.
8
Beat in the eggs one at a time.
9
The mixture may look slightly curdled.
10
Stir in the pear puree alternately with the flour mixture, mixing only until all the flour is blended in.
11
Spread the batter in the two pans, place in the oven and bake 20 minutes.
12
Dip each sprig of rosemary in water, then in the remaining tablespoon of sugar and place a sprig on top of each loaf.
13
Continue baking another 35 to 40 minutes, until the bread is nicely browned.
14
Allow the loaves to cool in the pans for 15 minutes, then remove them from the pans to finish cooling on racks.
15
Wrap cooled loaves in plastic and allow to rest overnight.

1009

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 sticks unsalted butter at room temperature plus butter for greasing pans, 4 cups all-purpose flour plus flour for pans, 1 1/2 tablespoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Pear and Rosemary Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pear and Rosemary Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions