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Caramel Swirl Pear Bread Recipe

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4 from 21 reviews

A tender and moist quick bread featuring juicy pears and a luscious caramel swirl throughout each slice. This elegant and cozy loaf is perfect for brunch, gifting, or enjoying alongside your morning coffee.

  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf (10–12 slices)

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • ½ cup sour cream (or plain Greek yogurt)
  • 1 tsp vanilla extract

Fruits and Toppings

  • 1 ½ cups ripe pears, peeled and diced (about 2 medium pears)
  • ½ cup thick caramel sauce (plus more for drizzling)

Instructions

  1. Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly mixed.
  3. Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with granulated sugar and packed brown sugar using a mixer until the mixture is light and fluffy, creating a smooth base for the batter.
  4. Add Eggs and Flavor: Beat in the eggs one at a time to the creamed mixture. Then stir in sour cream and vanilla extract, blending all the wet ingredients thoroughly.
  5. Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture, taking care to mix until just combined without overworking the batter to maintain tenderness.
  6. Incorporate Pears: Fold in the peeled and diced ripe pears gently to distribute them evenly throughout the batter.
  7. Layer and Swirl Caramel: Pour half of the batter into the prepared loaf pan. Drizzle half of the thick caramel sauce over the batter, then gently swirl it in with a knife to create a marbled effect.
  8. Repeat Layering: Add the remaining batter on top, then drizzle the rest of the caramel sauce and gently swirl again for additional caramel ribbons.
  9. Bake the Bread: Place the pan in the oven and bake for 55–65 minutes, or until a toothpick inserted into the center of the loaf comes out clean, indicating it’s fully cooked.
  10. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely. Drizzle extra caramel sauce over slices before serving if desired.

Notes

  • Bartlett or Bosc pears are especially suited for this recipe due to their texture and sweetness.
  • Ensure the pears are ripe but still firm to prevent the bread from becoming too moist.
  • Store the bread covered at room temperature for up to 3 days or refrigerate for up to 1 week to keep it fresh.
  • This bread freezes well; wrap a fully cooled loaf tightly and freeze for up to 3 months for longer storage.
  • Author: Martha
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert / Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian