Frosted Pear Quick Bread with Toasted Coconut

Why You’ll Love This Recipe

• No peeling required: Chopped pears go in unpeeled for extra ease and nutrition.
• Moist texture: Fresh pears keep the bread soft and tender.
• Warm spice: Ginger balances the sweetness with subtle flavor.
• Pretty presentation: A drizzle of frosting and toasted coconut make these loaves look special.
• Perfect for gifting: Mini loaves freeze and travel well.

Tips & Variations

• Swap ginger for cinnamon or pumpkin pie spice for a different flavor profile.
• Freeze unfrosted loaves tightly wrapped up to 1 month. Frost after thawing for best texture.
• For a pretty presentation, sprinkle extra toasted coconut over the serving platter.

Storage

• Store the frosted pear bread at room temperature in an airtight container for up to 3 days.
• For longer storage, freeze tightly wrapped loaves (unfrosted) and thaw before frosting and serving.

FAQs

Can I skip toasting the coconut?
Yes, but toasting enhances flavor and adds crunch.

Do the pears need to be peeled?
No, the skin softens as it bakes and adds nutrients and texture.

What if I only have one large loaf pan?

Prefer one larger loaf instead of minis? This recipe works beautifully baked as a single loaf:

• Pan size: Standard 9 × 5-inch loaf pan
• Bake time: 55–65 minutes at 350°F
• Check for doneness: Insert a toothpick in the center, it should come out clean or with just a few moist crumbs
• Cooling: Let cool in the pan for 15 minutes before transferring to a wire rack to finish cooling

What Is a Quick Bread?

A quick bread is a type of bread that doesn’t use yeast for rising. Instead, it relies on baking powder or baking soda, so the batter rises quickly in the oven. As a result, there is no kneading or waiting for dough to proof. You simply mix the ingredients, pour them into the pan, and bake. In addition, quick breads are usually sweet, moist, and cake-like, which makes them perfect for recipes with fruit, vegetables, or warm spices.

Frosted pear quick bread with toasted coconut topping is an easy and crowd-pleasing recipe. It works well for cozy mornings, seasonal baking, or thoughtful gifting. The tender pear bread, sweet frosting, and crunchy topping come together to make each slice a treat.

Making Frosted Pear Quick Bread with Toasted Coconut

Gather ingredients and preheat oven to 350°F. Grease the bottoms of 5 mini loaf pans.

Mix dry ingredients: Add 3 cups flour, 3 1/2 teaspoons baking powder, 1 teaspoon salt, and 1 1/2 teaspoons ground ginger.

Whisk together until ingredients are combined.

Mix wet ingredients: In a large bowl, beat 1 1/4 cups sugar, 1/2 cup oil, and 3 large eggs until combined.

Chop the cored pears into small pieces about 1/4-inch in size to measure 3 cups. (about 3 medium pears).

Stir the pears into the wet ingredients.

Combine: Add dry mixture to wet and stir until just moistened.

Divide evenly into pans.

Bake: 35 minutes or until a toothpick inserted in the center comes out clean.

Cool: Let cool 10 minutes in pans. Loosen edges and remove to wire racks.

How to Toast the Coconut

Preheat oven: Set to 350°F (175°C).

Spread coconut: Place the 1 cup sweetened shredded coconut in an even layer on a rimmed baking sheet.

Bake: Toast for 7 – 8 minutes, stirring once or twice for even browning.

Watch closely: Coconut can go from golden to burnt quickly, so keep an eye on it in the last couple of minutes.

Cool: Remove from the oven as soon as it’s lightly browned and fragrant. Transfer to a plate to stop the cooking.

Making the frosting

Add 1 cup confectioners’ sugar, pinch of salt, and a drizzle of cream to a small bowl.

Mix until smooth and spread on cooled loaves. Sprinkle with toasted coconut while frosting is still soft so it adheres.

A deliciously moist bread!

Frosted Pear Quick Bread with Toasted Coconut

Print Recipe

Equipment

• Preheat oven to 350°F. Grease the bottoms of 5 mini loaf pans.

Ingredients

  

Bread (makes 5 mini loaves, about 5 ¾ × 3 ¼ × 2 ¼ inches)

• 3 cups all-purpose flour
• 3 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 ½ teaspoons ground ginger
• 3 cups chopped unpeeled pears about 3 medium pears
• 1 ¼ cups granulated sugar
• ½ cup vegetable oil
• 3 large eggs

Frosting & Topping

• 1 cup confectioners’ sugar
• Pinch of salt
• Enough cream or flavored creamer for desired drizzling consistency
• 1 cup sweetened coconut toaste

Instructions

 

• Mix dry ingredients: In a medium bowl, whisk flour, baking powder, salt, and ginger.
• Mix wet ingredients: In a large bowl, beat sugar, oil, and eggs until combined. Stir in pears.
• Combine: Add dry mixture to wet and stir until just moistened. Divide evenly into pans.
• Bake: 35 minutes or until a toothpick inserted in the center comes out clean.
• Cool: Let cool 10 minutes in pans. Loosen edges and remove to wire racks.
• Toast coconut: Spread coconut on a baking sheet and toast 7–8 minutes at 350°F, stirring once, until golden. Remove from oven immediately.
• Frost: Mix confectioners’ sugar, salt, and cream until smooth. Spread on cooled loaves.
• Finish: Sprinkle with toasted coconut while frosting is still soft.

Notes

Baking in a Regular Loaf Pan

Prefer one larger loaf instead of minis? This recipe works beautifully baked as a single loaf:

Pan size: Standard 9 × 5-inch loaf pan
Bake time: 55–65 minutes at 350°F
Check for doneness: Insert a toothpick in the center, it should come out clean or with just a few moist crumbs
Cooling: Let cool in the pan for 15 minutes before transferring to a wire rack to finish cooling

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