Ginger Pear Vanilla Quick Bread Light
Delightfully moist and subtly spiced, Ginger Pear Vanilla Quick Bread Light is a healthier twist on classic sweet bread, perfect for breakfast, brunch, or an afternoon snack. This quick bread combines the natural sweetness of ripe pears with the warming spices of ginger and cinnamon, while low-fat yogurt and unsweetened applesauce keep it light and tender. A hint of vanilla adds aromatic depth, and optional crystallized ginger provides bursts of zesty flavor in every bite. Made with a blend of all-purpose and whole wheat flours, this recipe strikes the perfect balance between indulgence and nourishment. Ready in just about an hour, it’s easy to whip up and pairs beautifully with a cup of tea or coffee. Ideal for cozy days or gifting to friends, this quick bread will quickly become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground ginger
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Granulated sugar
- 0.25 cups Light brown sugar
- 2 large Ripe pears
- 1 large Egg
- 0.5 cups Low-fat plain yogurt
- 2 tablespoons Unsweetened applesauce
- 2 teaspoons Pure vanilla extract
- 2 tablespoons Crystalized ginger (optional, finely chopped)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground ginger, ground cinnamon, and salt. Set aside.
In a separate medium bowl, combine the granulated sugar, light brown sugar, and egg. Whisk until blended and slightly frothy.
Peel, core, and finely dice the pears. Add them to the wet ingredients, along with the yogurt, applesauce, and vanilla extract. Stir until well incorporated.
Gradually add the wet ingredients into the dry ingredients and fold them together using a spatula just until combined. Be careful not to overmix.
If using, gently fold in the finely chopped crystallized ginger for extra bursts of flavor.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve plain, or with a light spread of butter or cream cheese for an extra treat. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 2124 mg | 92% | |
| Total Carbohydrate | 414.3 g | 151% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 206.4 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 380 mg | 29% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1329 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
