Autumn pear and walnut bread

If you’re a fan of banana bread, you’re going to love Nici Wickes' delicious version made with pears! Studded with walnuts and easily altered to be gluten or dairy-free, this recipe is a winner
Autumn pear and walnut bread

This recipe first appeared in New Zealand Woman’s Weekly.

Follow New Zealand Woman’s Weekly on Facebook, Instagram and sign up to their e-newsletter.




Preheat oven to 175°C. Grease and line a 12cm loaf pan.


Sift together the flour, baking soda, baking powder, salt and cinnamon. Add the walnuts and toss to coat. Set aside.


In a medium bowl, lightly whisk the butter, eggs and sugar together. Stir in the pears and vanilla, mixing well.


Pour the wet mixture into the dry ingredients and stir until just combined. Scrape into the loaf tin. Bake for 50-60 minutes or until the bread is browned and a skewer inserted comes out clean.


Cool on a wire rack for 10-15 minutes before turning out onto a wire rack, top side up.


Serve sliced as is or with butter, if not avoiding dairy.

  • Makes 1 loaf. – To make this loaf gluten-free and dairy-free, replace flour with GF flour and use ½ cup oil instead of butter.

Related stories

Blackberry loaf cake
Quick and Easy

Blackberry loaf cake

Nici Wickes' blackberry loaf cake recipe has no frivolous icing or too-sweet fillings, it's just good, old-fashioned comfort food. Its straightforward unfussiness is so appealing - just like nana's baking