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
- 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.
- 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.
- 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.
- 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.
- 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.
- Incorporate Pears: Fold in the peeled and diced ripe pears gently to distribute them evenly throughout the batter.
- 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.
- Repeat Layering: Add the remaining batter on top, then drizzle the rest of the caramel sauce and gently swirl again for additional caramel ribbons.
- 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.
- 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.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian