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
- 4 medium pears, peeled and chopped
- 1 teaspoon lemon juice
- 1-1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup sugar
- 1/4 cup plus 2 teaspoons packed brown sugar, divided
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 3 eggs
- 3/4 cup canola oil
- 1 teaspoon vanilla extract
- 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 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with remaining brown sugar. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Originally published as Ginger Pear Bread in Healthy Cooking December/January 2012, p37
Reviews for Ginger Pear Bread
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review