Best Ginger Pear Bread Recipes

GINGER PEAR BREAD

Steps:

• Toss chopped pears with sugar, ginger, and cloves in a large bowl. Set aside and let the sugar dissolve in the pear juices.
• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan.
• Stir vegetable oil, vanilla extract, and eggs into the pears. In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the flour mixture to the pear mixture and stir gently just to combine. Pour the batter into the prepared loaf pan.
• Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.

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.

GINGER & PEAR BREAD & BUTTER PUDDING

Steps:

• Spread the bread with the butter, then the preserve. Cut each slice into 4 triangles. Arrange half the bread in the base of a 300ml microwave dish. Scatter over the pear and top with the remaining bread triangles.
• Beat together the egg, half the sugar and the milk. Pour over the bread and leave to soak for 10 mins, pushing the bread down to soak up the milk mixture.
• Cook the pudding in the microwave on High for 4 mins, then leave to stand for 5 mins. Cook on High for 1 min.
• Heat the grill. Sprinkle over the remaining sugar, then cook under a hot grill until the top is bubbling and golden. Serve the pudding warm.

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 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.

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.

SPICY LEMON, PEAR & GINGER NUT BREAD

Steps:

• 1. Preheat your oven to 350°F. Butter or spray a 9 - x 5 - x 3 - inch loaf pan and lightly flour the pan; get rid of any excess flour. Set aside until needed.
• 2. In a large bowl beat together butter, sugar and lemon zest until light and fluffy. Then add the eggs, 1 at a time, mixing well after each addition.
• 3. Into a small bowl add the flour, baking powder, baking soda, salt, ground cinnamon and mace, mix well to combine.
• 4. In a measuring cup add the half and half cream, water and lemon juice. Mix well.
• 5. Next with your mixer on low speed, gradually add the flour mixture and the milk mixture alternately in batches, into your butter mixture. (Please begin and end with the flour mixture.)
• 6. Next, gently add the pear, candied ginger and nuts into the batter.
• 7. Pour the batter into your prepared loaf pan and bake for 50 - 60 minutes. While the bread is baking prepare your glaze. If using.
• 8. Glaze: In a small bowl stir together the icing sugar and cream until smooth. Set aside until needed.
• 9. Cool the baked bread for 10 - 15 minutes then remove from pan and allow to finish cooling on a wire rack. Now drizzle the simple glaze over the bread and enjoy!

GINGER PEAR VANILLA QUICK BREAD, LIGHT

Steps:

• Pre-heat oven to 350 degrees F.
• Spray a 9x5" bread pan with PAM
• Sift flour, Splenda, baking powder, baking soda, salt, and ground ginger together in a bowl and set aside.
• Melt margarine.
• Add in lemon zest and egg whites.
• Add the liquids, milk las, the dry ingredients.
• Mix in until flour starts to disappear.
• Fold the diced pears into the batter and then scrape the batter in to bread pan.
• Cook for 50-60 minutes but check the bread sooner as Splenda items tend to bake faster.

PEAR BREAD WITH VANILLA AND GINGER

Steps:

• Preheat oven to 350°; grease a 9x5 inch loaf pan.
• In a mixing bowl, cream the butter and sugar with an electric mixer.
• Add the eggs one at a time, beating well after each addition.
• Add in the vanilla extract and beat just until combined.
• In another bowl, combine the flour, baking powder, baking soda, salt, lemon zest, and crystallized ginger.
• Add the dry ingredients to the creamed mixture, alternating with the buttermilk, in three equal portions.
• Beat just until smooth.
• Gently fold in pears, just until evenly distributed.
• Scrape batter into prepared pan; bake in the center of the oven until golden brown and pick comes out clean, about 55-65 minutes.
• Turn the loaf out of pan onto a rack, then turn it right side up; let cool completely before slicing.

GINGER PEAR BREAD

Steps:

• Toss chopped pears with sugar, ginger, and cloves in a large bowl. Set aside and let the sugar dissolve in the pear juices. Preheat oven to 325 degrees. Grease an 8x4-inch loaf pan and line with parchment. Stir vegetable oil, vanilla extract, and eggs into the pears. In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the flour mixture to the pear mixture and stir gently just to combine. Pour the batter into the prepared loaf pan. Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.

GINGER PEAR BREAD

Steps:

• Preheat oven to 350°. Grease an 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan.In a large bowl, mix flour, brown sugar, baking powder, ginger and salt set aside.Place pears, oil and egg in a blender container. Cover and blend at low speed for 5 to 10 seconds or until smooth.Stir pear purée into flour mixture until flour is moistened. Stir in raisins. Spread in pan.Bake for 60 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool on a wire rack. Wrap and store for several hours or overnight to soften crust before serving. Serve at room temperature.