Best 6 Oatmeal Pear Bread Recipes

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Indulge in the heartwarming goodness of Oatmeal Pear Bread, a delightful treat that combines the wholesome flavors of oats and juicy pears. This delectable bread is a perfect symphony of textures, featuring a moist and tender crumb enveloped in a crispy, golden-brown crust. The subtle sweetness of pears harmonizes beautifully with the nutty flavor of oats, creating a symphony of flavors that will tantalize your taste buds. This versatile bread can be enjoyed as a hearty breakfast, a comforting snack, or a sweet dessert. Whether you're a seasoned baker or a novice in the kitchen, this easy-to-follow recipe will guide you through the process of crafting this delectable treat. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

FRESH PEAR BREAD



Fresh Pear Bread image

When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.-Linda Patrick, Houston, Texas

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each)

Number Of Ingredients 12

3 large eggs, room temperature
1-1/2 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 cups finely chopped peeled ripe pears (about 4 medium)
1 teaspoon lemon juice
1 cup chopped walnuts

Steps:

  • In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 168 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

PEAR BREAD I



Pear Bread I image

This bread is great lightly toasted for breakfast or anytime!

Provided by ANGIEGAIL

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 20

Number Of Ingredients 11

3 cups all-purpose flour
¼ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
¾ cup vegetable oil
3 eggs
2 cups white sugar
2 cups peeled shredded pears
1 cup chopped pecans
2 teaspoons vanilla extract

Steps:

  • In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl.
  • In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans.
  • Bake in a preheated 325 degree F (165 degrees C) oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.

Nutrition Facts : Calories 278.7 calories, Carbohydrate 38 g, Cholesterol 27.9 mg, Fat 13.1 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 1.7 g, Sodium 196.4 mg, Sugar 22 g

ROASTED PEAR QUICK BREAD



Roasted Pear Quick Bread image

Roasted pears add juiciness and depth of flavor to this otherwise simple quick bread. You can peel the pears if you want, but they add a sturdiness to the roasted fruit and a nice texture to the finished loaf. The addition of streusel takes this bread over the top, but it is excellent without it, too, if you feel like skipping a step.

Provided by Erin Jeanne McDowell

Categories     cakes, quick breads, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 21

2 1/2 cups/355 grams chopped pears (from about 2 medium pears, cored and cut into 1/2-inch pieces)
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Pinch of fine sea salt
1/4 cup/25 grams old-fashioned oats
1/4 cup/55 grams light brown sugar
1/4 cup/30 grams all-purpose flour
Pinch of ground cinnamon
3 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1/3 cup/45 grams coarsely chopped almonds
2 1/2 cups/320 grams all-purpose flour
2 teaspoons ground cinnamon
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup/120 milliliters vegetable, or other neutral, oil
2 tablespoons unsalted butter, melted, plus more for greasing the pan
1 cup/220 grams light brown sugar
2 large eggs, at room temperature
1/2 teaspoon almond extract (optional)
3/4 cup/180 milliliters buttermilk

Steps:

  • Make the roasted pears: Heat the oven to 400 degrees. On a large baking sheet, toss the pears with the melted butter, vanilla and salt and spread in an even layer on the pan. Transfer to the oven and roast until pears are tender and beginning to brown at the edges, about 15 minutes. Remove from the oven and cool to room temperature.
  • While the pears cool, make the streusel: In a medium bowl, stir together the oats, brown sugar, flour and cinnamon to combine. Add the cubes of cold butter and use a pastry cutter or your hands to work the butter into the other ingredients until the mixture becomes clumpy. Stir in the almonds. Set aside.
  • Make the quick bread: Lightly grease a 9-by-5-inch loaf pan, and lower the oven temperature to 350 degrees. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt to combine. Set aside.
  • In a large bowl and using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the oil, butter and brown sugar until well combined, about 1 minute. Add the eggs one at a time and mix well to incorporate after each addition, scraping the bowl as necessary. Beat in the almond extract if using.
  • With the speed on low, gently add in half the flour mixture and mix until incorporated. Add the buttermilk in a slow, steady stream and mix to combine, then add the remainder of the flour mixture and mix until just incorporated. Add the cooled roasted pears and use a rubber spatula to gently fold them into the batter. Pour the batter into the prepared loaf pan and spread in an even layer.
  • Sprinkle the streusel evenly over the loaf. Bake the quick bread until a toothpick inserted into the center comes out clean and the streusel is golden brown, 55 to 65 minutes. If the streusel is getting too dark before the interior is fully baked, tent with foil. Let cool for 20 minutes in the pan, then unmold onto a cooling rack to cool completely before slicing and serving.

Nutrition Facts : @context http, Calories 601, UnsaturatedFat 19 grams, Carbohydrate 79 grams, Fat 29 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 380 milligrams, Sugar 39 grams, TransFat 0 grams

OATMEAL PEAR BREAD



Oatmeal Pear Bread image

Make and share this Oatmeal Pear Bread recipe from Food.com.

Provided by dicentra

Categories     Yeast Breads

Time 1h5m

Yield 1 loaf

Number Of Ingredients 9

1 1/3 cups pear nectar
3 tablespoons vegetable oil
3 tablespoons honey
1 teaspoon salt
3/4 cup whole wheat flour
1 1/4 cups oatmeal
2 cups bread flour
2 1/2 teaspoons yeast
3/4 cup dried pear half, diced

Steps:

  • Back according to manufacturer's instructions, adding the pear during the add-in cycle or 5 minutes before the final kneading is finished.

Nutrition Facts : Calories 2739.2, Fat 52.7, SaturatedFat 7.2, Sodium 2368, Carbohydrate 526.3, Fiber 42, Sugar 138.2, Protein 61.3

GRANDMA'S OATMEAL BREAD



Grandma's Oatmeal Bread image

My grandmother made this bread for special occasions, and it's remained a family favorite. The aroma of it always brings hungry appetites to the table. -Marcia Hostetter, Canton, New York

Provided by Taste of Home

Time 55m

Yield 2 loaves (8 slices each).

Number Of Ingredients 10

1-1/2 cups boiling water
1 tablespoon butter
2 teaspoons salt
1/2 cup sugar
1 cup old-fashioned oats
2 packages (1/4 ounce each) active dry yeast
3/4 cup warm water (110° to 115°)
1/4 cup molasses
1/4 cup packed brown sugar
6 to 6-1/2 cups all-purpose flour, divided

Steps:

  • In a small bowl, combine the boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large bowl, dissolve yeast in warm water. Stir in the molasses, brown sugar and 1 cup flour. Beat until smooth. Stir in oat mixture and enough remaining flour to make a stiff dough. , Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball. Cover and let rest for 10 minutes; Shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 30-35 minutes (cover loosely with foil if top browns too quickly). Remove from pans to wire racks to cool.

Nutrition Facts : Calories 247 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 307mg sodium, Carbohydrate 52g carbohydrate (13g sugars, Fiber 2g fiber), Protein 6g protein.

OATMEAL BREAD I



Oatmeal Bread I image

Dough needs to rise overnight.

Provided by DeeDee

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time P1DT2h45m

Yield 30

Number Of Ingredients 10

1 cup rolled oats
½ cup molasses
⅓ cup vegetable oil
1 teaspoon salt
1 ½ cups boiling water
2 tablespoons active dry yeast
½ cup lukewarm water (100 degrees F/38 degrees C)
1 cup whole wheat flour
5 cups bread flour
2 eggs

Steps:

  • Combine oats, molasses, oil, salt and boiling water. Let cool to about 105 degrees F.
  • Dissolve the yeast in the warm water and let stand for 5 minutes or until creamy. Stir the yeast into oat mixture and mix well. Add whole wheat flour, 2 cups bread flour, and the eggs. Mix until well combined.
  • Stir in enough of the remaining flour to make a soft dough. Turn dough out to a floured counter and knead for about 10 minutes. Place the dough in a well-greased bowl and cover with greased plastic wrap. Let the dough rest in the refrigerator overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Grease 3 regular loaf pans and 4 mini loaf pans.
  • Transfer the dough onto a floured surface and divide it into 4 pieces. Shape the dough into loaves and place them in the pans, seam-side down. Let rise until doubled, about 90 minutes. Bake in the preheated oven until the loaves are golden brown and sound hollow when tapped, about 30 minutes.

Nutrition Facts : Calories 68.4 calories, Carbohydrate 9.1 g, Cholesterol 12.4 mg, Fat 3.1 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 85.4 mg, Sugar 3.1 g

Tips:

  • The recipe calls for 3/4 cup of cooked oatmeal. If you don't have any cooked oatmeal on hand, you can easily make some by combining 1/2 cup of oats with 1 cup of water or milk in a saucepan and bringing it to a boil. Then, reduce the heat to low and simmer for 5 minutes, or until the oats are tender.
  • If you don't have any ripe pears, you can use canned pears instead. Just be sure to drain them well before adding them to the batter.
  • If you want a sweeter bread, you can increase the amount of sugar in the recipe to 1 cup.
  • Be sure to grease and flour the loaf pan before pouring in the batter. This will help prevent the bread from sticking to the pan.
  • Bake the bread at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Conclusion:

This oatmeal pear bread is a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. It is also a great way to use up leftover oatmeal and pears. The bread is moist and flavorful, with a slightly sweet taste. It is also very versatile and can be served with a variety of toppings, such as butter, jam, or cream cheese.

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