Pears do not always need to appear in tidy slices on top of a bake. This pear bread incorporates the fruit into the batter, making it an appealing option when you want a simple sweet centerpiece rather than a decorated dessert. It suits an autumn breakfast table alongside something savory, with the cake cut into modest wedges so guests can choose a little of each.
Deb Perelman’s Smitten Kitchen version is adapted from Nancy McDermott’s Southern Cakes, which attributes the recipe to Cornelia Walker. It uses grated peeled pears, cinnamon and vanilla; walnuts are optional. The original offers a tube pan or two loaf pans. The pictured interpretation follows the tube-pan option without walnuts and uses the optional light dusting of sugar.
For planning, decide on the pan before starting and read the original baking guidance rather than assuming that every cake-shaped pan behaves identically. Grating and peeling the pears also belongs in the preparation time. A spare plate, a serving knife and room for the cake to cool are small practical details that make a crowded brunch kitchen easier to manage.
Our serving suggestion is to keep toppings separate: plain yogurt for anyone wanting a less-sweet companion, or a small dish of fruit on the side. For another autumn bake, explore our cranberry orange bread feature. The complete pear bread recipe remains with its credited publisher below.
Recipe credit: Deb Perelman, Smitten Kitchen; adapted from Nancy McDermott’s Southern Cakes, crediting Cornelia Walker. Read the full original recipe, quantities and method.