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.