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
PEAR-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE
Glaze this loaf full of cranberry, pear and walnut with an icing made with real vanilla bean.
Provided by Food Network Kitchen
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the cranberries and walnuts and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded pears. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- Whisk together the confectioners' sugar, milk and vanilla bean seeds in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
FRESH PEAR BREAD
When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.-Linda Patrick, Houston, Texas
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 168 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
PEAR BREAD I
This bread is great lightly toasted for breakfast or anytime!
Provided by ANGIEGAIL
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 20
Number Of Ingredients 11
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.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 38 g, Cholesterol 27.9 mg, Fat 13.1 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 1.7 g, Sodium 196.4 mg, Sugar 22 g
GINGER PEAR VANILLA QUICK BREAD, LIGHT
Make and share this Ginger Pear Vanilla Quick Bread, Light recipe from Food.com.
Provided by Annacia
Categories Quick Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 151.2, Fat 2.6, SaturatedFat 0.5, Cholesterol 0.2, Sodium 250.5, Carbohydrate 28.8, Fiber 1.4, Sugar 7.2, Protein 3.2
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
GINGERED PEAR AND CURRANT BREADS
Steps:
- Into a bowl sift together the flour, the baking powder, the salt, and the cinnamon. In a small bowl toss together the pears and the lemon juice. In a large bowl with an electric mixer cream the butter with the brown sugar and beat in the vanilla and the eggs, 1 at a time. Add the ginger and the pear mixture and beat the mixture until it is combined well. Beat in the flour mixture and beat the mixture until it is just combined. Stir in the currants, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until they are pale golden and a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
VANILLA-GINGER ASIAN PEARS
The crisp, juicy texture and sweet, almost-floral flavor of Asian pears require little accompaniment. These pears do not soften when ripe; choose uniformly firm, unblemished fruit when shopping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Cut each pear quarter lengthwise into 4 slices, and place in a large bowl. Bring ginger, vanilla seeds and pod, sugar, and water to a boil in a small saucepan for 3 minutes. Pour mixture over pears. Press a piece of parchment directly on surface, and refrigerate until cold, about 1 hour. Discard vanilla pod and ginger. Divide pears among 4 bowls, and serve with cookies or wafers on the side if desired.
PEAR BREAD WITH VANILLA AND GINGER
Make and share this Pear Bread With Vanilla and Ginger recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 2h5m
Yield 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 283.3, Fat 10.5, SaturatedFat 6.2, Cholesterol 67, Sodium 121.7, Carbohydrate 43.5, Fiber 1.4, Sugar 22.9, Protein 4.2
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