Asian Pear Bread, #TwelveLoaves

A golden skin covers the pale white Asian nashi pear. Dripping succulence and deliciousness, this Japanese apple-pear signals the start of autumn in Japan. In the olden days, the road from the American School in Japan to Tamabochimae train station was lined with mom-and-pop shops. One sold fruit and vegetables. Another sold candy and Japanese rice crackers. Soba shops also lined the path to the train station. 

The golden Asian pear and a loaf of golden Asian pear bread!

At the fruit stand, I lingered and fingered many Asian nashi pears. My goal was always to buy the biggest and best one. Trying not to get my new clothes from America spotted with nashi juice was a challenge…But keeping tidy, looking cool in front of boys was nixed with one bite of nashi. Piercing the slightly stubbly skin with my teeth and tasting the crisp juicy pear is one of the great autumn pleasures in Japan. Japanese gardens are gorgeous in the fall…But so is the golden Asian nashi pear!

Asian pear bread is a sweet treat for a lunch box.

The Twelve Loaves bakers’ challenge for September was bread made with pears. Did I ponder over incorporating an Anjou or a red pear into bread? Decidedly not. Even though the Asian pear tends to be a bit pricey in America, the challenge was a great excuse to be a tad extravagant. Of course, a premium product deserves high-quality ingredients. So, I used coconut and Demerara sugar, razor-thin organic almond slices, dried cranberries and high-grade vanilla. (The Whole Foods in Boulder, Colorado sells the lovely essence in bulk. Instead of buying a $20 dollar bottle of vanilla, I was able to siphon off the required teaspoons.) I did, however, use Crisco in my Asian pear bread recipe… The result? Sublime deliciousness. 

Sliced almonds and Demerara sugar provide a sweet crunch to Asian pear bread. 

The Asian nashi pear tends to be filled with natural sugars but the bread was not very sweet. So, the Demerara and almond topping brought a candy crunch to my Asian pear bread….Yes, this bread is brunch / dessert material. The texture also leans toward cake…which in my book is a wonderful way to celebrate Autumn and the Asian pear!

Asian Pear Bread

A distinct Asian nashi pear flavors this bread...The almond Demerara topping is baked golden brown and adds an elegant kind of candy crunch. 

Makes 6 mini loaves.

Inspired by the fresh peach bread recipe at

  • 2 large Asian pears
  • 6 tablespoons coconut sugar
  • 2 eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 ¾ superfine sugar
  • ½ cup Crisco
  • 1 teaspoon vanilla
  • 1 cup sliced almonds + ¼ cup additional for topping
  • 3 tablespoons dried cranberries
  • ¼ cup Demerara sugar

Preheat oven to 325 degrees.

Coat mini pans with baking spray and line with parchment paper. Spray the paper.

In a food processor: Blend peeled and sliced Asian pears along with 6 tablespoons of coconut sugar.

In a bowl: Whisk together the flour, baking powder, baking soda, salt and cinnamon.

In a kitchen stand mixer:  Combine the Asian pear puree and the flour mixture. Add the eggs one at a time. Beat in the superfine sugar, Crisco and vanilla. Stir in 1 cup of the sliced almonds and dried cranberries.

Pour the batter into the loaves. Sprinkle with almonds and Demerara sugar.

Bake at 325 for 40-45 minutes or until a toothpick inserted in the center comes out clean.

More lovely pear bread recipes from the Twelve Loaves bakers.


Asian Pear Bread by NinjaBaking

Pear and Almond Muffins by Basic N Delicious

Pear and Cherry Sourdough Bread by Karen's Kitchen Stories

Pear and Walnut Sticky Buns by Kudos Kitchen by Renee

Pear, Banana, and Quinoa Muffins by Rhubarb and Honey

Pear Streusel Sweet Rolls by Try Anything Once Culinary

SavoryPear Flatbread with Gorgonzola by Culinary Adventures with Camilla

Sour Cream Pear Bread by That Skinny Chick Can Bake

Turkish Pear Coffee Bread by A Shaggy Dough Story

#TwelveLoaves September: Pears!
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!


1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this September 2014, and posted on your blog by September 30, 2014. #TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs smoothly with the help of our friends. Thank you to Camilla  from Culinary Adventures with Camilla for hosting this month’s event! 

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Wishing you a fruitful autumn.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.



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