Best Pear Bread With Vanilla And Ginger Recipes

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.

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 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 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.

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.