Pear and Ginger Quick Bread
Elevate your baking game with this Pear and Ginger Quick Bread, a moist and fragrant loaf that combines the natural sweetness of ripe pears with the warm spice of ground ginger and cinnamon. This easy-to-make bread is studded with bits of crystallized ginger for a delightful burst of flavor in every bite. Perfect for breakfast, a snack, or dessert, this recipe requires just 15 minutes of prep time and uses pantry staples like all-purpose flour, brown sugar, and vanilla extract. The addition of grated pears keeps the bread irresistibly tender, while the alternating incorporation of dry ingredients and milk ensures a perfectly light crumb. Serve it warm with a dollop of butter or enjoy it on its own—this quick bread is a seasonal favorite you’ll want to bake again and again. Ideal for fall gatherings, tea time, or as a thoughtful homemade gift, this Pear and Ginger Quick Bread is a cozy treat that’s sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 1.5 cups Ripe pears, peeled and grated
- 0.25 cup Crystallized ginger, finely chopped
- 0.25 cup Milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, and salt. Set aside.
In a large mixing bowl, combine the brown sugar, granulated sugar, and vegetable oil. Whisk until smooth.
Add the eggs, one at a time, to the sugar and oil mixture, whisking well after each addition. Stir in the vanilla extract.
Gently fold in the grated pears and chopped crystallized ginger into the wet mixture until evenly distributed.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Enjoy warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2075 mg | 90% | |
| Total Carbohydrate | 453.6 g | 165% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 244.2 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 351 mg | 27% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1088 mg | 23% | |
*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.
