As fall begins, the weather turns crisper, and the leaves begin to change, some of my favorite produce become available. Falls foods are some of my favorite- so get excited to see some beautiful fall-flavored inspired dishes!

While brainstorming about what dishes to create, I thought of a beautiful pear bread. I saw a delicious one on Broma Bakery and decided I wanted to make my own spin. Filled with warm spices and of course bourbon, this pear bread will make you wanna take a break from that beloved banana bread. Yes- I just pushed aside bananas, my namesake, but hey sometime a little change is good!

Bake this baby up to enjoy for a sweet bite after a meal or toast it and slather on some almond butter for a wholesome and fall themed breakfast. 

Servings: 1 pear loaf (about 10 slices)


  • 4 bosc pear
  • 1 cup brown sugar, divided
  • 1/4 cup bourbon
  • 1/2 tablespoon cinnamon, divided
  • 1/2 cup melted coconut oil
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups white whole wheat flour 
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cardamom
  • 1 teaspoon allspice
  • 1 teaspoon ground ginger 
  • 1/2 cup plain greek yogurt 
  • Honey


  1. Preheat your oven to 350 degrees.
  2. Dice your pears, but reserve 3 whole slices for the top garnish.
  3. Toss your pears into a frying pan with 1/2 cup brown sugar, 1/4 bourbone, and 1/4 teaspoon of cinnamon. Cook the pears down until they are tender. Once cooked, transfer the pear mixture to a food processor. Pulse until a smooth consistency (similar to applesauce) is achieved.
  4. In a mixing bowl cream together the remaining brown sugar and coconut oil. Next mix in the eggs and vanilla.
  5. Stir in the pear puree.
  6. Combing the flour, salt, baking soda, and spice a separate bowl. Add the dry mixture into the bowl with the wet ingredients in batches. 
  7. Lastly, fold in the greek yogurt.
  8. Pour the batter into a greased loaf pan. Top the batter with the think slices of pear. Drizzle some honey and a sprinkle of cinnamon on top.
  9. Bake the loaf for 40-45 minutes or until a toothpick comes out clean. Allow the bread to fully cool in a pan before removing.
  10. Enjoy!