Fresh pear, crunchy pistachios and sweet coconut baked into a cinnamon-spiked quick bread that’s full of flavor and comfort in this Pear Pistachio Coconut Bread!
Pears are at their peak right now and we can’t pass by them at the market without stocking up. A good juicy pear is sure hard to beat this time of year! It’s one of those fruits that are so snackable and bakeable!
I love how all the natural sweetness comes out in a pear when it’s baked. Whether it be a pie or a crisp or this fantastic sweet bread, pears are pretty perfect to bake with.
This bread is a blend of so many of my favorite flavors and textures. It bakes up so dense and moist. A lovely loaf that will bring so much warmth and comfort to your home on a chilly autumn day.
Shredded juicy sweet pears are what make the bread so moist and marvelous…
While chopped pistachios and shredded coconut brings so much texture to the tastiness…
As soon as you start baking this bread, your home will fill with the most amazing autumn aromas. Believe me, it’s intoxicating!
And once it comes out of the oven, don’t be surprised if it’s quick to disapPEAR! Haha! 😉 It’s irresistible!
Enjoy!
xoxo,
Pear Pistachio Coconut Bread
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 12 1x
- Category: Breakfast
Description
Fresh pear, crunchy pistachios and sweet coconut baked into a cinnamon-spiked quick bread that’s full of flavor and comfort in this Pear Pistachio Coconut Bread!
Ingredients
- 1/2 cup coconut oil
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1–1/2 cups Gold Medal™ all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1–1/2 cups shredded fresh pear (about 2 medium pears)
- 3/4 cup chopped pistachios, divided
- 3/4 cup sweetened coconut flakes, divided
- 2 teaspoons cinnamon sugar
Instructions
- Preheat oven to 350°F. Lightly grease and flour an 8-inch loaf pan and set aside.
- In the bowl of an electric mixer, beat together the coconut oil, sugar, egg and vanilla.
- In a separate bowl, whisk together the flour, baking soda, cinnamon and salt. Add the dry ingredients to the wet ingredients in the mixer and beat on low speed until just combined. Stir in the shredded pear, 1/2 cup chopped pistachios, and 1/2 cup coconut.
- Pour batter into prepared loaf pan. Sprinkle with remaining 1/4 cup chopped pistachios and 1/4 cup coconut. Garnish with a few thin slices of pear that have been cut into heart shapes, if desired. Sprinkle generously with cinnamon sugar.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool in pan for 20 minutes before inserted onto a wire rack to cool completely.
Those little hearts are so cute! I love pears too, and adding pistachios and coconut make this recipe extra amazing, Maegan 🙂