Recipe courtesy of Sarah Copeland

Whole-Grain Pear Cranberry Walnut Bread

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  • Yield: Serves 20 [Makes 2 loaves]
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2 ounces unsalted butter at room temperature, plus extra for the pan

1 cup lightly packed dark brown sugar

1/4 cup unbleached sugar

3 large eggs

1/2 cup vegetable oil

2 teaspoons pure vanilla extract

3 cups white whole-wheat flour

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon fine sea salt

1 teaspoon ground cinnamon

8 ounces raw cranberries

1 firm ripe pear, cored and grated

3/4 cup chopped walnuts (about 3 ounces)

2 tablespoons sesame seeds


  1. Preheat the oven to 350 degrees. Butter two 9-by-5-inch loaf pans. Line with parchment paper, butter the parchment and set aside.
  2. Beat butter and the sugars in a stand mixer with paddle attachment and mix on medium speed until fluffy. Add eggs one at a time, beating between each addition. Add oil and vanilla and stir to combine.
  3. Whisk together flour, baking soda, baking powder, salt and cinnamon in a medium bowl. Mix half the dry ingredients into butter mixture and stir together. Stir in remaining dry ingredients with a spatula, along with cranberries, pear, walnuts and sesame seeds; stir until batter is evenly moistened.
  4. Divide batter between the prepared pans. Bake until bread springs back when lightly touched, and a toothpick inserted into center comes out dry, with some crumbs, about 50 minutes. Cool on a rack at least 15 minutes or until completely cool. Remove from pans; slice each loaf into 10 pieces and serve warm or at room temperature.