This easy-to-make spiced Pear, Date and Walnut Loaf is packed with fresh grated pears, sweet chopped dates and crunchy toasted walnuts. Lightly sweetened, warmly spiced with cinnamon and nutmeg, and wonderfully moist, it’s perfect for breakfast, an afternoon snack or a light dessert.
The grated pears keep the loaf tender and moist while the dates provide natural sweetness, allowing the sugar to stay modest. Toasted walnuts add a pleasant crunch and deeper flavor, though you can omit or substitute them with pecans if preferred.
The loaf bakes up beautifully and fills the kitchen with a wonderful aroma when it comes out of the oven. Serve slightly warm with a pat of butter and a cup of coffee or tea for a simple, satisfying treat.
How to make it
Quick breads are one of the easiest bakes to make, and this pear loaf is no exception. Most of the work is simple prep: softening the dates, grating the pears, mixing wet and dry ingredients, then folding everything together and baking. The batter can be mixed by hand in a single bowl.
Below is a concise overview of the ingredients and steps. The full recipe follows.
Ingredients Overview
- Dried dates (pitted and chopped)
- Fresh pears (peeled, cored and grated)
- All-purpose flour and whole wheat pastry flour (or use all-purpose only)
- Baking powder, baking soda and salt
- Ground cinnamon and nutmeg
- Brown sugar (packed)
- Light-tasting oil (canola, vegetable or light olive oil)
- Eggs
- Pure vanilla extract
- Walnuts (toasted and chopped) — pecans are a good alternative; omit for nut-free
Tip: Toast walnuts at 350°F for about 10 minutes until fragrant, let cool and chop coarsely to enhance flavor and texture.
Steps Overview
- Soften the chopped dates by covering them with ½ cup boiling water and stirring in ½ teaspoon baking soda. Let sit 15–30 minutes until soft.
- While dates soften, combine the dry ingredients (flours, baking powder, cinnamon, nutmeg and salt). Peel, core and grate the pears and set aside.
- Beat the brown sugar, eggs, oil and vanilla, then stir in the grated pears. Add the softened dates along with the soaking liquid.
- Fold the wet ingredients into the dry just until combined. Stir in the chopped toasted walnuts if using. Pour the batter into a prepared loaf pan and bake until a skewer inserted in the center comes out clean, about 55–60 minutes.
Serving Suggestions
Serve the loaf warm or at room temperature. Warm slices with a smear of butter are especially delicious. It pairs well with coffee or tea and makes a pleasant, lightly sweet snack or dessert.
Storage Instructions
Store the cooled loaf in an airtight container at room temperature for up to three days, or refrigerate for up to one week. For longer storage, freeze wrapped in plastic and placed in a freezer bag for up to three months; thaw overnight in the refrigerator before serving.
More Quick Breads
- Healthy Carrot Bread
- Lemon Zucchini Walnut Loaf
- Pumpkin Walnut Loaf
- Chocolate Swirled Brown Sugar Pumpkin Loaf
Pear, Date and Walnut Loaf Recipe
Ingredients
- 1 cup dried dates, pitted and chopped
- ½ cup boiling water
- ½ teaspoon baking soda
- 2 medium pears, peeled and grated
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour (or all-purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup packed brown sugar
- ½ cup light-tasting oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup walnuts, toasted and chopped
Instructions
- Preheat the oven to 350°F and position a rack in the center. Line a loaf pan with parchment paper leaving an overhang, or butter and flour the pan.
- Put the chopped dates in a small bowl, pour over ½ cup boiling water, add ½ teaspoon baking soda and let sit 15–30 minutes to soften.
- Peel, core and grate the pears; set aside.
- In a medium bowl whisk together the flours, baking powder, cinnamon, nutmeg and salt.
- In a separate bowl beat the brown sugar, eggs, oil and vanilla. Stir in the grated pears, then add the softened dates and their soaking liquid.
- Add the wet mixture to the dry ingredients and stir just until combined. Fold in the chopped toasted walnuts.
- Scrape the batter into the prepared loaf pan and bake about 55–60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the pan on a rack for 10 minutes, then lift the loaf from the pan using the parchment overhang. Serve warm or cooled.
Notes
- Toasting walnuts enhances flavor: spread on a baking sheet and toast at 350°F for about 10 minutes until fragrant. Cool, then chop coarsely.
Nutrition
This post was originally published in September 2017 and has been updated. The recipe remains unchanged.