Gingered Pear Bread
Description
This Gingered Pear Bread is a delightful fusion of sweet fruit and warm spices, perfect for breakfast or an afternoon tea. The recipe combines tender dried pears with the zesty kick of crystallized ginger, creating a loaf that is both comforting and invigorating. With a soft, cake-like crumb and a golden crust, it offers a beautiful texture that pairs wonderfully with coffee or tea. Ideal for autumn gatherings or as a thoughtful gift, this bread brings a homemade touch to any table. Simple ingredients come together to create a sophisticated flavor profile that is sure to impress guests and family alike.Ingredients
Directions
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Preheat the oven to 350F (175C). Grease and flour a 9x5-inch loaf pan.
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In a small bowl, combine the chopped dried pears and crystallized ginger. Set aside.
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In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
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Add the eggs, oil, buttermilk, and vanilla extract to the dry ingredients. Mix with a wooden spoon or electric mixer on low speed until just combined. Do not overmix.
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Fold in the pear and ginger mixture using a spatula until evenly distributed throughout the batter.
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Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
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Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 761.5kcal
- % Daily Value *
- Total Fat 10.0g16%
- Saturated Fat 2.8g14%
- Cholesterol 15.5mg6%
- Sodium 216.2mg10%
- Total Carbohydrate 142.1g48%
- Dietary Fiber 5.1g21%
- Sugars 3.3g
- Protein 28.0g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Wrap cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, wrap in foil and freeze for up to 3 months. Slice before freezing for easy single-serving thawing.
Substitutions: You can substitute buttermilk with milk mixed with 1 tablespoon of lemon juice or vinegar. If you prefer a milder flavor, reduce the amount of crystallized ginger by half. Dried apricots or raisins can be used instead of dried pears.
Tip: For extra moisture, soak the dried pears in warm water for 10 minutes before chopping and adding to the batter. Drain well before using.
