Pear Granola Bread

This quick bread packs grated Anjou pears right into the batter, so every slice stays moist and fruity days after baking.

Buttermilk and a touch of lemon zest brighten the crumb while brown sugar deepens the sweetness. The real star is that crunchy granola topping, a simple mix of butter, sugar, and more granola that bakes into a crisp golden shell over fanned pear slices.

Grating the pears (rather than dicing) is key here. The fine shreds dissolve into the batter, releasing juice evenly so you get a consistently tender loaf without soggy pockets. Don’t skip the buttermilk either. It reacts with the baking soda for a lighter rise and adds a subtle tang that keeps all that fruit sweetness in check.

Kitchen Tips

• Use ripe but firm Anjou pears. Overripe pears add too much moisture and can make the center gummy.
• Let the loaf cool a full 10 minutes in the pan before turning out. Quick breads this dense need time to set or they’ll crack apart.
• The crunch topping should look like coarse sand before you spoon it on. If the butter is too warm, the topping melts flat instead of staying crunchy.
• Wrap leftovers tightly and store at room temperature. This bread actually tastes better on day two once the flavors meld.

Variations

• Swap raisins for dried cranberries or chopped dried apricots for a tart twist.
• Fold in chopped walnuts or pecans for extra crunch throughout the loaf.
• Replace half the granola with rolled oats for a softer, chewier texture.