Pumpkin Pear Bread (makes 1 9x5 inch loaf or 6 small loaves - 12 servings)

Prep Time: 10 mins Cook Time: 1 mins

nut free


  • 1/4 Cup agave nectar or honey
  • 1/4 Cup butter
  • 1/2 Cup pumpkin puree
  • 1 Ripe Pear, peeled and mashed (it’s ok if there are small chunks) or a little over 1/2 cup pear puree
  • 2 large eggs
  • 2 Cups all purpose flour
  • 2 Tsp baking powder
  • 1 Tsp cinnamon
  • 1/2 Tsp ginger
  • 1/2 Tsp baking soda
  • 1/2 Tsp kosher salt
  • 1/2 Tsp nutmeg


1. Preheat oven to 350 degrees.

2. Cream the butter and agave with a standing or handheld mixer.

3. Add the pumpkin and pear purees.

4. Beat in the eggs one at a time.

5. In a separate bowl sift the flour and remaining ingredients.

6. Add the flour mixture to the pumpkin mixture a little at a time until combined. Do not overly mix or beat the mixture.

7. Place in a 6 individual greased loaf pans or in one 9×5 inch greased loaf pan.

8. Bake for 20 minutes for small loaf pans or 45-50 minutes for single loaf.

9. Cool for 10 minutes and then run a knife around the loaf pan to help release on to a cooling rack.

10. Cool and serve.

*A regular weelicious Mommy made muffins instead of the bread which cooked for 15-20 minutes and replaced maple syrup for the agave. She said they were delicious!