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

By Nici Wickes
  • 1 hr cooking
  • Makes 1
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 1 1/2 cup plain flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 heaped tsp ground cinnamon
  • 1/2 cup walnuts, chopped
  • 125 gram butter, melted (or use oil, see recipe tip)
  • 1 large egg, lightly beaten
  • 1 cup sugar
  • 2 - 3 firm pears (Nici used Beurre Bosc), grated to yield 1 cup
  • 1 teaspoon vanilla extract


  • 1
    Preheat oven to 175°C. Grease and line a 12cm loaf pan.
  • 2
    Sift together the flour, baking soda, baking powder, salt and cinnamon. Add the walnuts and toss to coat. Set aside.
  • 3
    In a medium bowl, lightly whisk the butter, eggs and sugar together. Stir in the pears and vanilla, mixing well.
  • 4
    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.
  • 5
    Cool on a wire rack for 10-15 minutes before turning out onto a wire rack, top side up.
  • 6
    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.

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