• Partnered with
  • Easy
  • Makes 1
  • 60 mins cook

Autumn pear and walnut bread

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


  • 1 1/2 cups plain flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 heaped tsp ground cinnamon
  • 1/2 cup walnuts, chopped
  • 125 g 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 tsp 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.

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

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