Black sesame in a quick bread is something more people should try. The ground seeds get beaten into the butter and sugar until the whole batter turns a deep, smoky gray, which looks dramatic but bakes up into a loaf with a genuinely nutty, slightly earthy flavor that pairs nicely with the soft pear pieces scattered through it. Bosc pears work especially well here because they hold their shape in the batter rather than going mushy, and the almond flour keeps the crumb tender without making it heavy. This is a loaf for afternoon tea or a slow Saturday morning, not a weekday-breakfast situation, though honestly it’s hard to resist slicing into it while it’s still warm. The color alone makes it worth baking for company.
How to Make Black Sesame Pear Bread
Grinding the sesame seeds
A spice grinder or small food processor works for this. You want a thick paste rather than a fine powder, and stopping before it’s completely smooth is fine. Beat the paste into the butter mixture thoroughly so it distributes evenly through the batter instead of sitting in pockets.
Pear prep matters
Cut the pears into small cubes, around half an inch, so they disperse well through each slice. Larger chunks tend to sink. Peel them fully since the skin can turn tough in the oven. Fold them in at the end, gently, so you don’t overwork the batter. 
Knowing when it’s done
The dark batter makes it harder to judge doneness visually. Use a skewer inserted into the center: it should come out clean or with just a few moist crumbs. The loaf will also start pulling away slightly from the pan edges. Tent loosely with foil in the last ten minutes if the top is browning too quickly.
Black Sesame Pear Bread
- Total Time: 110 minutes
- Yield: Makes 1 loaf 1x
- Diet: Omnivore
Description
Moist, subtly sweet pear bread with a delightful black sesame flavor. Perfect for a cozy afternoon tea.
Ingredients
- 1 stick (113 g) unsalted butter
- 1.6 cups (380 ml) all-purpose flour
- 1 cup (237 ml) almond flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.75 cups (178 ml) black sesame seeds
- 1.25 cups (296 ml) sugar
- 1 large egg
- 1 large egg yolk
- 0.75 cups (177 ml) buttermilk
- 2 medium Bosc pears, peeled, cored, and cut into small cubes
Instructions
- Preheat oven to 325°F (163°C) and grease a regular size loaf pan.
- Whisk together the flour, almond flours, baking soda, baking powder, salt, and 2 tablespoons of black sesame seeds in a bowl.
- Grind the 1/2 cup of sesame seeds in a spice mill to form a thick paste.
- Use an electric mixer to beat the butter and sugar in a bowl until fluffy.
- Add the sesame paste and beat until blended.
- Add the egg and egg yolk.
- On low speed, add in the flour mixture, alternating with buttermilk.
- Toss the pear cubes with the remaining 2 tablespoons of flour in a small bowl and fold into the batter.
- Spoon batter into the pan and sprinkle the top with at least 2 tablespoons of coarse sugar.
- Bake for about 1 hour and 30 minutes, or until a tester comes out clean when inserted into the center.
- Let cool completely before removing from pan.
Notes
- For a more intense black sesame flavor, toast the seeds before grinding and incorporating them into the recipe.
- If buttermilk isn’t available, substitute with 3/4 cup of milk + 3/4 tbsp of lemon juice or vinegar (let sit for 5 minutes before using).
- To prevent the bread from drying out, store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 40
- Fiber: 3
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
Where can I find black sesame seeds?
Asian grocery stores carry them reliably and affordably. Many well-stocked supermarkets now have them in the international or spice aisle as well.
Can I use a different type of pear?
Bosc pears hold their shape best during baking, but Anjou pears work as a substitute. Avoid very ripe or soft varieties, as they will turn to mush in the batter.
Why does this bread bake for 90 minutes?
The batter is dense from the almond flour, sesame paste, and pear cubes. A lower temperature and longer bake time ensures the center cooks through without burning the outside.
I’m not crazy about fruits in my bread but I love your other ingredients in this recipe. Could I simply leave out the pears or do I need to add back some other forms of liquid to make up for moisture? Thank you!