Pear and Ginger Quick Bread

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Pear and Ginger Quick Bread

star rating (6) rate this recipe »
Published prior to 2008

This dense, moist quick bread showcases the spicy bite of candied ginger. It's not a high-riser, so don't expect the usual dome-shaped loaf. Instead, this bread rises like a river, even all the way across, and slices into lovely thin rectangles, ideal for spreading with some candied-ginger-spiked cream cheese.

We've used Bosc pears as the fruit here, but peaches, nectarines, plums, bananas, or even applesauce would be just as suitable. We haven't tried it with zucchini, which is probably ubiquitous in everyone's garden right now, but we imagine that, with a suitable increase in sugar, even that might work.

3/4 cup sugar
1/4 cup (1/2 stick) butter or margarine
1 egg
1 heaping cup pear purée*, about 1 1/2 pears
1 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup crystallized ginger (about 3 ounces)
1 cup finely chopped nuts (pecans or walnuts)

*There's no need to peel the fruit; just purée it well in a blender or food processor.
In a large mixing bowl, cream together the sugar and butter, then add the egg, beating till smooth.

Add the pear purée, flour, ground ginger, baking soda, baking powder, salt and vanilla. Beat till smooth. Stir in the candied ginger and nuts.

Spoon the batter into an 8 1/2 x 4 1/2-inch loaf pan. Bake in a preheated 350°F oven for 55 minutes to 1 hour, or until a cake tester inserted into the center of the loaf comes out clean. Remove the pan from the oven, and cool the loaf in the pan for 15 minutes. Gently remove the loaf from the pan and cool it completely on a wire rack. Yield: sixteen 1/2-inch slices.

Nutrition information per serving (one 1/2-inch slice, 56g): 156 cal, 8g fat, 2g protein, 9g complex carbohydrates, 10g sugar, 1g dietary fiber, 25mg cholesterol, 122mg sodium, 78mg potassium, 1mg vitamin C, 1mg iron, 34mg calcium, 42mg phosphorus.

Reviews

1
  • star rating 02/14/2015
  • Karen from Texas
  • This is really quite good. I had some pears that needed using, so gave it a try. Like someone else said, I'm surprised there are so few reviews.
  • 12/14/2011
  • wombat1 from KAF Community
  • Even though our Farmers' Market has long since closed for the season, our customer has phoned and requested eight loaves of this bread to give as holiday gifts to his neighbors. We are, of course, responsive to this compliment.
  • star rating 11/18/2011
  • wombat1 from KAF Community
  • We've made this recipe several times. One customer at our farmers' market stand buys it every time we offer it. We told him he could freeze it, and he told us it would never last long enough to reach the freezer! We make a double batch and use mini-loaf pans. The tiny little pears from our tiny little pear trees were a bit dry, so we added a splash or two of pear brandy to facilitate the purée process.
  • star rating 11/14/2011
  • Anne from Topsfield, MA
  • This is a really easy, delicious tea or breakfast bread (had it lasted until breakfast time). I recommend tasting the pear puree BEFORE starting to cream the buter/sugar to determine the level of "sweetness" and adjust the amount of white sugar accordingly. The pears I used were very, very sweet, so I reduced the amount of sugar to 1/2 cup and probably should have only used 1/3 cup. Between the sweetness of the pears, crystallized ginger and sugar, the sweetness can end up overpowering the subtle taste of the pears. Recommend greasing or using a floured spray on the pan as the ginger will stick to the bottom of the pan. Will definitely make this again, as the loaf disappeared after one day!
  • star rating 09/14/2010
  • Kelly from Olathe, KS
  • This quickbread is delicious! I used a mini loaf pan (made 6 mini loaves) and cooked them for about 20 minutes and they were perfect! Even better the next morning!
  • star rating 02/22/2009
  • Arlene from Chicago
  • This recipe is absolutely inspired! You absolutely HAVE to make it, especially if you are reading this someplace where it is cold outside. The warming spice is great this time of year (February) and the crystallized ginger gives a soft, firm bite to the crispy outside crust. What sets this recipe apart from others is the combination of textures. One thing seemed missing: greased pan or no greased pan? Anyway, I zested a lemon in the sugar because I thought it might draw out the ginger a bit. It did. It was nice. It comes together very quickly and presents well. It is flat but in a way that is so very nice because the crumb is rather tight. It looks tidy and refined and then as if to defy you, when you bite into it, you get a naughty ginger punch to your tongue. Thanks a bunch for the punch!

    Arlene - Are you a food writer? Well, you should be. I am going to make this recipe now. You have a very persuasive voice! A greased pan is playing it safe. Elisabeth @ KAF

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