Bosc Pear Bread with Maple Glaze and Sugared Almond Crunch


Move over banana bread, there’s a new favorite in town (at least in our little abode).

For years, we’ve made banana bread…or more specifically, been moved to make banana bread due to the slow demise of bananas in our fruit bowl. I’ve even tossed over-ripe bananas in the freezer in an effort to extend the brief window they offer before they’re even too ripe for baking. Don’t get me wrong, banana bread is delish…it’s just interesting that it’s most often baked in our home due to need, not necessarily due to want.

Using fruit to sweeten bread batter, however, is genius. The same goes with cakes, cookies, and cupcakes. Not only can you lessen the addition of refined sugars when using fruit, it also results in a beautiful, moist crumb. While bananas and apples are often good choices, select Stemilt pear varieties are exceptional for sweetening up a batter as they have a lovely, deep, natural sweetness that transfers beautifully to baking. Stemilt’s Bosc pears, in particular, are excellent in baking as they not only have a pleasant, sweet flavor, they have great textural quality…firm enough to hold up nicely if diced to dot a batter, yet tender enough to shred well for folding through a batter. And because Bosc is naturally flavored with hints of fall spices and a light honey-sweetness, it balances well with some of the stronger baking spices like cinnamon, nutmeg, and cloves.

In thinking of making a bread using Stemilt’s Bosc pears I immediately thought of some of these warmer notes…cinnamon, vanilla…and maple! And moving a bit beyond the standard banana bread fare, I figured why not make a bread that has a little more versatility…one that would be a great addition to a morning spread, could also satisfy an afternoon snacker, and even dress up a bit more for discerning dessert partakers.

This Pear Bread uses Stemilt’s beautiful Bosc pears in a couple of ways…shredded to thread subtle sweet flavor throughout the batter, and diced to dot a lightly spiced crumb. Infused with hints of vanilla and cinnamon, it’s great straight out of the oven just as it is (maybe even with a little buttery spread that has a bit of maple syrup stirred into it). Or…if you are looking for a little more pizazz like I was, add a generous drizzle of maple glaze over top and cap it with a mound of crunchy cinnamon-sugared almonds. Those last touches take this bread from great to wow.

These Stemilt Bosc pears are not only delicious straight off the tree, direct from nature, they are a perfect addition to a delectable bread…undoubtedly a fruit that won’t last long in any fruit bowl.

Bosc Pear Bread with Maple Glaze and Sugared Almond Crunch


  • 3 Stemilt Bosc Pears, peeled and cored, divided
  • 2/3 cup golden brown sugar, packed
  • 1/2 cup unsalted butter, melted
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/2 cup powdered sugar
  • 1 tbsp almond milk
  • 1/8 tsp 100% pure maple syrup
  • 1 egg white
  • 1 generous cup sliced almonds
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon

Move over banana bread, there's a new fruit bread in town. This Bosc Pear Bread with Maple Glaze is slightly sweet and flavored with hints of fall spices.

Rate this recipe:
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
  • Yield
    10 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
  • In Category

Move over banana bread, there’s a new fruit bread in town. This Bosc Pear Bread with Maple Glaze is slightly sweet and flavored with hints of fall spices.


  1. Preheat oven to 350 degrees F.
  2. Begin by making Almond Crunch:
  3. Whisk egg white in a small bowl, until light and frothy.
  4. Add sliced almonds, sugar and ¼ teaspoon cinnamon to egg white. Mix thoroughly, until all ingredients are fully incorporated.
  5. Transfer almond mixture to a baking sheet and spread out in a single layer.
  6. Bake 5 minutes; remove from oven and stir mixture (to break up a bit and dislodge from baking sheet, if sticking).
  7. Return to oven and bake another 3 minutes, until lightly golden.
  8. Remove and set aside to cool. Mixture will crisp once cooled.
  9. If desired, dust nut mixture lightly with additional cinnamon, to taste.
  10. Meanwhile, prep bread for baking:
  11. Shred 2 Stemilt Bosc pears (peeled and cored) in food processor, fitted with blade (you’ll need 1 ½ cups shredded pear); set aside.
  12. Cream sugar and butter at high speed in bowl of electric mixer (using paddle attachment); reduce speed and add eggs (one at a time) and shredded pear. Continue mixing, until pear is well incorporated.
  13. In a separate bowl, sift flour, baking soda, baking powder, salt, and cinnamon. Reduce speed of mixer and slowly add dry mixture to creamed mixture, in batches.
  14.   Add vanilla and continue to mix until all ingredients are fully incorporated. Remove bowl from mixer. Dice remaining peeled and cored pear (approximate ½” dice) and fold fruit into batter.
  15. Grease and flour loaf pan.
  16. Transfer batter to pan and smooth top out, as necessary, to even. Bake for approximately 45 to 60 minutes, until testing pick inserted into center of bread removes clean. Bread should be lightly golden. Transfer to wire rack to cool.
  17. Meanwhile, prep Maple Glaze: 
  18. Whisk powdered sugar, maple syrup and almond milk, until sugar is completely dissolved. Add additional almond milk, as needed, to thin glaze. Set aside.
  19. Once bread has cooled, remove from pan, drizzle with Maple Glaze and sprinkle with Almond Crunch. Serve immediately. Keeps well, refrigerated.

Nutritional Information

Per Serving

  • Calories: 284
  • Fat Content: 16
  • Protein Content: 4.7
  • Carbohydrate Content: 38.4
  • Fiber Content: 3.6
  • Sugar Content: 32.5