Ingredients
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¼ cup agave nectar or honey
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¼ cup butter, softened
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½ cup pumpkin puree
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1 ripe pear, peeled and mashed, with a few small chunks remaining, or a little over ½ cup pear puree
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2 large eggs
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon ground cinnamon
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½ teaspoon ground ginger
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½ teaspoon baking soda
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½ teaspoon kosher salt
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½ teaspoon ground nutmeg
Instructions
1. Prepare the Oven and Pans
Preheat the oven to 350°F. Grease six mini loaf pans or one 9 × 5-inch loaf pan.
2. Cream the Butter and Sweetener
In a large bowl, beat the softened butter with the honey or agave nectar using a stand mixer or hand mixer until well combined.
3. Add the Pumpkin and Pear
Mix in the pumpkin puree and mashed pear until combined. A few small pieces of pear are fine and add a little texture to the finished bread.
4. Beat in the Eggs
Add the eggs one at a time, mixing after each addition until incorporated.
5. Combine the Dry Ingredients
In a separate bowl, sift or whisk together the flour, baking powder, cinnamon, ginger, baking soda, salt, and nutmeg.
6. Make the Batter
Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Avoid overmixing, which can make the bread dense.
7. Fill the Pans
Divide the batter among the prepared mini loaf pans, or transfer it to the single loaf pan. Spread the top evenly.
8. Bake
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Mini loaves: Bake for about 20 minutes, checking for doneness.
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One large loaf: Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Oven temperatures and pan sizes can vary, so allow extra time if the center needs it.
9. Cool and Serve
Let the bread cool in the pan for 10 minutes. Run a knife around the edges to loosen it, then carefully turn it out onto a cooling rack. Allow it to cool before slicing.
Notes
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Use a ripe pear: A soft, ripe pear mashes easily and adds natural sweetness and moisture.
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Choose plain pumpkin puree: Use pumpkin puree rather than pumpkin pie filling, which already contains sweeteners and spices.
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Don’t overmix: Stir the flour mixture in just until no dry streaks remain for a more tender loaf.
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Check mini loaves early: Smaller pans bake faster, and their cooking time can vary depending on the pan size.
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Measure flour carefully: Spoon flour into the measuring cup and level it off rather than packing it down. Too much flour can make the bread dry.
