Pear Bread with Vanilla and Ginger
Fragrant, moist, and irresistibly spiced, this Pear Bread with Vanilla and Ginger is a delightful twist on traditional quick bread recipes. Shredded ripe pears infuse natural sweetness and moisture, while a hint of ground ginger and diced crystallized ginger adds aromatic warmth and a subtle zing. The creamy richness of Greek yogurt and the indulgent touch of vanilla extract elevate the flavor profile, making every slice tender and flavorful. Optional chopped walnuts provide a satisfying crunch, while a blend of cinnamon and brown sugar creates a perfectly balanced sweetness. Ideal for breakfast or as an afternoon treat, this easy-to-make loaf bakes to golden perfection in under an hour. Whether served fresh or enjoyed the next day, this pear bread is sure to delight your taste buds and fill your kitchen with a heavenly aroma.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground ginger
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 1 cup Granulated sugar
- 0.5 cups Brown sugar (packed)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Vegetable oil
- 0.5 cups Plain Greek yogurt
- 1.5 cups Ripe pears (peeled, cored, and shredded)
- 0.25 cups Crystallized ginger (chopped)
- 0.5 cups Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, salt, and ground cinnamon. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until well combined and slightly frothy.
Add the vegetable oil and Greek yogurt to the wet mixture. Stir until smooth and creamy.
Gently fold the dry ingredients into the wet ingredients in 2-3 batches. Be careful not to overmix.
Fold in the shredded pears, crystallized ginger, and walnuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing and serving.
Store leftover pear bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
4044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2500 mg | 109% | |
| Total Carbohydrate | 619.5 g | 225% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 404.5 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 461 mg | 35% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1432 mg | 30% | |
*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.
