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Pear and Ginger Quick Bread

Author:

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.

At a glance

Prep
Bake
Total
Yield
sixteen 1/2" slices
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 350°F. Line with parchment, or lightly grease, an 8 1/2" x 4 1/2" loaf pan.
  2. In a large mixing bowl, cream together the sugar and butter, then add the egg, beating until smooth.
  3. Add the pear purée, flour, ground ginger, baking soda, baking powder, salt and vanilla. Beat until smooth.
  4. Stir in the candied ginger and nuts.
  5. Spoon the batter into the pan.
  6. Bake in a for 55 minutes to 1 hour, or until a cake tester inserted into the center of the loaf comes out clean.
  7. Remove the pan from the oven, and cool the loaf in the pan for 15 minutes.
  8. Gently remove the loaf from the pan and cool it completely on a wire rack.
  9. Store, well-wrapped, at room temperature for 5 days, or freeze for up to 3 months.

Nutrition Information

  • Serving Size 1 slice, 56g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 156 cal
  • Calories from Fat
  • Total Fat 8g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 25mg
  • Sodium 122mg
  • Total Carbohydrate 9g
  • Dietary Fiber
  • Sugars 10g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.