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One-Bowl Winter Spiced Pear Muffin Loaf Recipe
By Beginnerbakes Editorial TeamPublished Apr 30, 2026 | Updated Jul 11, 2026
American
55 mins
beginner-friendlyeasyone-bowlwinter-bakingstep-by-stepminimal-ingredientsquickcomfort-foodparty
One-Bowl Winter Spiced Pear Muffin Loaf Recipe with measured ingredients, 55-minute total timing, 8-serving yield, oven settings, and step-by-step instructions.
Prep
10 min
Cook
45 min
Total
55 min
Servings
8
Difficulty
easy
Cuisine
American
Ingredients
Servings
8
- 1 cup whole wheat flour
- 1/2 cup rolled oats (gluten-free if needed)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/3 cup unsweetened applesauce
- 1/4 cup maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup peeled and diced ripe pear (about 1 medium pear)
- 1/2 cup low-fat plain Greek yogurt or dairy-free yogurt (optional for moisture)
Instructions
-
Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
-
In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Stir well to evenly distribute the spices and leavening agents.
-
Make a well in the center of the dry ingredients and add the applesauce, maple syrup (or honey), egg, and vanilla extract.
-
Using a wooden spoon or spatula, gently stir the wet and dry ingredients together just until combined. Avoid over-mixing to ensure a tender loaf.
-
Fold in the diced pear and Greek yogurt (if using) gently until evenly incorporated throughout the batter.
-
Pour the batter into your prepared loaf pan and smooth the top with the back of the spoon.
-
Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
-
Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
-
Store the muffin loaf wrapped tightly in the refrigerator for up to 4 days or slice and freeze for convenient thaw-and-eat snacks.
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