In the mood for a new holiday baking recipe? Well, look no farther as this Ginger Pear Bread recipe is just what you’re looking for. It takes no time to prep and just about an hour to bake. My favorite thing about this recipe is you don’t need to be a world-renowned chef to make it. It’s THAT easy.
Let’s get into it.
Ginger Pear Bread: Prep: 15 mins / Bake: 1 hour
1/4 C light brown sugar (firmly packed)
1/4 C pecans (chopped)
1/2 TBSP flour
1/2 TBSP unsalted butter (melted)
1 3/4 C flour
1/2 tsp baking soda
1 tsp baking powder
1 1/2 tsp grated ginger
1/2 tsp salt
6 TBSP unsalted butter (softened)
1 C brown sugar (firmly packed)
1 large egg
1 tsp vanilla
1/2 C whole milk
1 ripe/ firm pear (peeled and firmly chopped)
Add brown sugar, pecans, and flour in a small bowl. Stir to combine. Then add butter and mix well. Set it aside.
1. Pre-heat oven to 350 degrees.
2. Prep loaf pan with non-stick spray. Then add the flour, baking soda, baking powder, ginger, and salt in a large bowl. Whisk to combine.
3. Divide the flour mixture into thirds and set aside.
4. Add butter and brown sugar to a mixing bowl and with the electric mixer beat the butter and brown sugar on medium speed until it becomes light and fluffy.
5. Add in the egg and vanilla and mix until well combined.
6. Reduce the mixer speed to low and carefully add 1/3 of the flour mixture. Mix to combine.
7. Add in 1/2 of the milk and mix lightly.
8. Add in the second 1/3 rd of the flour mixture. Mix to blend.
9. Add in the second 1/2 of the milk, mix.
10. Add in the last 1/3rd portion of the flour mixture and mix just enough to combine.
11. Stir in the pears.
12. Spoon the batter into the prepared loaf pan and use a spatula to evenly spread the batter in the pan.
13. Sprinkle the topping over the batter and with your hands press the topping down gently into the batter.
Bake at 350 degrees for 50-60 minutes, or until the bread has browned. Insert a toothpick in the center of the loaf. If the toothpick comes out clean the loaf is done. Set aside the loaf of bread in the pan for about 10 minutes to allow it to cool. Finally, flip the bread out of the pan unto a wire rack to cool it completely – then serve.