Ginger Pear Bread Recipes

GINGER PEAR BREAD

Steps:

• Combine the brown sugar, pecans, and flour in a small bowl.
• Add the butter and mix well. Set aside.
• Preheat oven to 350°F. Grease a 9"x 5" loaf pan.
• Whisk together the flour, baking soda, baking powder, ginger, and salt. Set aside.
• Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the egg and vanilla, and mix well.
• Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
• Stir in the pears.
• Transfer the batter to the prepared pan, and spread evenly.
• Sprinkle the topping over the batter, pressing it down gently into the batter.
• Bake 50 to 60 minutes, or until the bread has browned and a pick inserted into the center comes out clean.
• Cool the bread in the pan for about 10 minutes. Then remove the bread from the pan to a wire rack to cool completely.

GINGER PEAR BREAD

Steps:

• In a large bowl, drizzle pears with lemon juice; set aside., In another large bowl, combine the flours, sugar, 1/4 cup brown sugar, baking powder, baking soda, salt, ginger and cinnamon. In a small bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pear mixture., Transfer to two 8x4-in. loaf pans coated with cooking spray. Sprinkle with remaining brown sugar. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PEAR BREAD I

Steps:

• In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl.
• In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans.
• Bake in a preheated 325 degree F (165 degrees C) oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.

FRESH PEAR BREAD

Steps:

• In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

GINGER-ALMOND PEAR BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. Stir in crystallized ginger. In another bowl, whisk eggs, oil and extract. Add to flour mixture; stir just until moistened. Fold in pears and almonds (batter will be stiff)., Transfer to a greased 9x5-in. loaf pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

GINGERED PEAR BREAD

Steps:

• Heat oven to 350° F. Grease bottoms only of 2 loaf pans, 8x4 inches, with shortening. In large bowl, mix pears, sugar, oil, gingerroot and eggs. Stir in remaining ingredients until well blended. Pour into pans.
• Bake 60 to 65 minutes or until tooth pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour, before slicing.

PEAR AND GINGER QUICK BREAD

Steps:

• Core the pears (there's no need to peel the fruit) and 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.

PEAR BREAD

Steps:

• In a large bowl, combine the flour, baking powder, salt, ginger, baking soda and nutmeg; set aside. In another bowl, whisk the sugar, oil and butter. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Stir into dry ingredients just until moistened (batter will be stiff). Stir in pears. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

GINGER PEAR MUFFINS

Steps:

• Preheat oven to 350°. In a small bowl, beat brown sugar, oil and egg until well blended. Beat in buttermilk. In a small bowl, combine flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears. Fill 18 paper-lined muffin cups two-thirds full. , For topping, combine brown sugar and ginger. Stir in butter until crumbly. Sprinkle over batter. , Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

PEAR GINGERBREAD COBBLER

Steps:

• Preheat oven to 350°. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until pears are tender, stirring occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pears. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in crystallized ginger. Transfer to a greased 8-in. square baking dish., In a large bowl, beat buttermilk, sugar, molasses, egg and oil until sugar is dissolved. In another bowl, whisk the remaining ingredients; gradually beat into buttermilk mixture. Pour over pear mixture., Bake 20-25 minutes or until filling is bubbly and a toothpick inserted in center comes out clean.

FRESH GINGER-PEAR QUICK BREAD

Steps:

• Preheat oven to 350°; grease a 9 x 5 inch loaf pan with butter, then sprinkle it with all-purpose flour.
• Turn the loaf pan upside down and tap out the excess flour.
• Peel, core, and cut the pears into 1/4-inch cubes.
• Stir the pears and ginger together in a bowl.
• Pour the buttermilk into a measuring cup; stir in the vanilla and all the zest.
• In another bowl, stir together the flour, baking powder, baking soda, and salt.
• Using a mixer fitted with a paddle attachment, beat the butter and sugar on med-high speed.
• Add the eggs, one at a time, beating for 20 seconds between each addition.
• Add the flour mixture alternately with buttermilk mixture, beating on low speed just until combined after each addition.
• Fold in the ginger-pear mixture.
• Pour the batter into prepared pan; bake for about 55 minutes, until a pick comes out clean.
• Cool the bread in the pan for 5 minutes.
• Invert the bread onto a baking rack; cool bread completely before covering it tightly with plastic wrap for storage.
• The bread will keep up to 3 days at room temperature, or up to 3 weeks if frozen.
• Thaw the bread completely at room temperature and reheat it slowly in a 300° oven about 15 minutes.

PEAR BREAD II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x4 inch loaf pans.
• In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans
• Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.