GINGER PEAR BREAD
This Ginger Pear Bread is deliciously different with sweet pears and a kick of ginger flavor.
Provided by Jennifer McHenry
Categories quick breads
Time 1h15m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 192 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 244 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
GINGER PEAR BREAD
A great way to use up extra pears, this bread is packed with juicy chunks of them, along with ginger, cinnamon, brown sugar and whole wheat flour. It's a healthier choice than many other baked brunch items-and it freezes well. -Carly Curtin, Ellicott City, Maryland
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 175 calories, Fat 8g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 195mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GINGER PEAR BREAD
This is based on my mother's zucchini bread recipe. It is a very moist bread.
Provided by Elaine
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 27.9 g, Cholesterol 40.9 mg, Fat 10.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 1.8 g, Sodium 330.1 mg, Sugar 14.7 g
GINGERED PEAR BREAD
Enjoy your dinner with this savory bread baked using gingerroot and pears.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h25m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 155, Carbohydrate 26 g, Cholesterol 25 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 slice, Sodium 180 mg
PEAR AND GINGER QUICK BREAD
I found the ginger in the recipe to be a bit too much so I cut it to 1/2 tsp, but have posted the recipe here as created by King Arthur Flour. This makes a nicely different quick bread than the usual apple or banana.
Provided by Pa. Hiker
Categories Quick Breads
Time 1h45m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 12
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
As Bosc pears ripen the texture is as soft as a ripe banana, so I got the idea of making my banana bread recipe with chunks of pear. I added a bit of homemade granola, instead of the toasted coconut I usually put in the banana bread. It is essentially the same recipe, but the result is completely and wonderfully different, with a sweet spice flavor. Note: The trick to this recipe is using the pears when they are very ripe. This means they are at their sweetest and will breakdown when baking.
Provided by Food Network
Time 2h5m
Yield 1 loaf
Number Of Ingredients 19
Steps:
- Making the bread: Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan with butter.
- In a large bowl, whisk together the flour, granola, baking powder, sugar, salt, and spices.
- Cream together the butter and brown sugar, until light and fluffy. Add the eggs one at a time, scraping down the bowl after each one. Alternate adding the flour and milk, in 3 additions, mixing just to incorporate after each addition. Fold in the pears and nuts, if using.
- Spread the batter evenly into the prepared pan.
- Bake for about 1 hour 15 minutes, or until a tester comes out clean.
- Remove from pan and cool to room temperature.
- Make the icing: In a small bowl combine all the ingredients until smooth.
- Spread over the top of the cooled bread.
- Enjoy. Makes a great breakfast.
GINGERBREAD PEAR CAKE
Gingerbread and pears are combined in a beautiful and tasty upside down cake that is a delightful blend of fruit and spice.
Provided by Mallinda
Categories Desserts Cakes Cake Mix Cake Recipes Spice Cake
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Mix the melted butter, corn syrup, and brown sugar in a 9-inch round cake pan.
- Slice pear halves in half lengthwise. Place a pecan in the center of each pear quarter. Place pears cut side down in the cake pan, arranging them like spokes radiating from the center of the pan. Sprinkle any remaining pecans around the pears.
- Prepare the cake mix according to package directions, and pour over the pears and pecans in the cake pan.
- Bake 40 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool slightly before turning out onto a serving dish.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 59 g, Cholesterol 7.6 mg, Fat 14.9 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 4 g, Sodium 377.4 mg, Sugar 12.9 g
GINGER-ALMOND PEAR BREAD
We inherited a bountiful pear tree when we moved to our property years ago. The fresh-picked fruit is especially luscious in this moist quick bread spiced with ginger and dotted with crunchy almonds.-Ruth Ealy, Plain City, Ohio
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 pieces).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 172 calories, Fat 7g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 154mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
GINGER & PEAR BREAD & BUTTER PUDDING
Want a treat to keep for yourself? This gooey and spicy vegetarian pudding will hit the spot
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 755 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 125 grams carbohydrates, Sugar 84 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.36 milligram of sodium
PEAR & GINGER LOAF CAKE
This makes a lovely teatime treat or pudding, served with cream and also works well with apple and cinnamon or damson and vanilla
Provided by Good Food team
Categories Dessert, Dinner
Time 2h15m
Yield Serves 8
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment, ensuring the parchment comes 2cm above the top of the tin. Beat the butter and sugars together until pale, then gradually stir in the eggs and vanilla extract. Fold the flour, baking powder and a pinch of salt into the mix, then quickly stir through the stem ginger and pears. Pour the mixture into the loaf tin, smooth the surface, then bake for 1 hr - 1 hr 10 mins or until a skewer inserted in the centre comes out clean. Allow to cool in the tin.
- To make the glaze, mix the syrup with 1 tsp water and the sugar. Poke the surface of the loaf all over with a skewer, then pour on the syrup. Serve warm with cream, or allow to cool completely.
Nutrition Facts : Calories 453 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
FRESH GINGER-PEAR QUICK BREAD
Make and share this Fresh Ginger-Pear Quick Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 2h
Yield 10 serving(s)
Number Of Ingredients 13
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.
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