Pear Raisin Walnut Wheat Bran Bread.
- Total Time: 60 minutes
- Yield: 1 loaf 1x
Description
A heartier and more substantial bread with a warm streak of cinnamon, perfect for fall with the sweetness of pears and raisins complemented by crunchy walnuts.
Ingredients
- 1 egg
- 1 cup (240 ml) of unsweetened applesauce
- 1/4 cup (55 g) of butter, at room temperature
- 1/4 cup (60 ml) of granulated sugar
- 1/4 cup (60 ml) of light brown sugar
- 1 1/2 cup (360 ml) of all-purpose flour (I use King Arthur's)
- 1/2 cup (120 ml) of wheat bran
- 1 tbsp (15 ml) of flax seed meal
- 2 tsp of baking powder
- 3/4 tsp of salt
- 1/2 tsp baking soda
- 1 tsp apple pie spice (if you don't have this use nutmeg)
- 1 tsp ground cinnamon
- 2 pears, washed, peeled and finely diced
- 1/4-1/3 cup (60-80 ml) of golden raisins, depending on how many you wish to add
- 3/4 cup (180 ml) of chopped walnuts
- Topping: I sprinkled more golden raisins and cinnamon sugar mixture on the top sparingly.
Instructions
- Preheat your oven to 350°F (175°C) with the rack in the center of the oven. Spray your loaf pan with nonstick floured baking spray and set aside.
- In your stand mixer with the paddle attachment, add the egg, applesauce, and butter. Mix on medium speed until well combined.
- Add the granulated sugar and light brown sugar to the mixture and blend until smooth.
- In a separate bowl, whisk together the all-purpose flour, wheat bran, baking soda, ground cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in the chopped walnuts, raisins, and chopped pear by hand using a spatula.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a nut-free version, omit the walnuts.
- This bread can be stored in an airtight container at room temperature for up to 3 days.
- It also freezes well; wrap tightly in plastic wrap and then foil before freezing.
- Serve with a spread of butter or cream cheese for added richness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15
- Sodium: 210
- Fat: 8
- Carbohydrates: 35
- Fiber: 3
- Protein: 4
- Cholesterol: 30
If You Liked This Recipe, You’ll Love These
- Pear and Apple Bread Pudding from Lake Como
- Spiced Pear Pie with Sourdough Crust
- Cardamom-Pear Cake
- Spiced Pear Cake with Cream Cheese and Salted Caramel
Frequently Asked Questions
What is apple pie spice and can I substitute it?
Apple pie spice is a pre-blended mix of warm spices — typically cinnamon, nutmeg, allspice, and cardamom. The recipe notes that if you don’t have it, nutmeg alone works as a substitute alongside the 1 tsp of ground cinnamon already called for in the ingredients list.
Can I make this bread without nuts?
Yes — the notes explicitly say you can omit the 3/4 cup of chopped walnuts for a nut-free version. The bread will be slightly less dense but otherwise bakes the same way in the loaf pan at 350°F for 45 minutes. 
How should I store this bread, and can I freeze it?
Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then foil before freezing — both methods are listed in the recipe notes.
Why does this recipe use applesauce instead of more butter or oil?
The 1 cup of unsweetened applesauce acts as both a moisture source and a gentle sweetener, keeping the loaf tender while limiting added fat. It also echoes the pear, raisin, and cinnamon flavors naturally and complements the wheat bran for a heartier texture.
