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Ginger Pear Quick Bread Recipe
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Ginger Pear Quick Bread

Candied ginger, fresh grated ginger and cubed pears combine to make a delicate quick bread that packs amazing flavor.
Prep Time25 minutes
Cook Time50 minutes
Candied Ginger Topping20 minutes
Total Time1 hour 35 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast, loaf, muffin, quick bread
Servings: 1 Loaf
Author: Kim Melanson

Equipment

  • Loaf Pan or Muffin Tin and Liners

Ingredients

  • Recipe adapted from "Baker Bettie Better Baking Book"

Candied Ginger:

  • ¼ pound fresh ginger peeled, sliced, and chopped coarsely
  • Pinch of salt
  • ½ cup (100g) granulated sugar
  • ¼ cup water

Ginger Pear Quick Bread:

  • 2 1/4 cups (270g) AP flour
  • 1 cup (200g) granulated sugar
  • 1 TBS (10g) baking powder
  • ½ tsp kosher salt
  • 1 large egg room temperature
  • 2/3 cup (151g) milk room temperature
  • ½ cup (113g) neutral flavored oil
  • 2 TBS fresh ginger peeled and grated
  • 2 cups slightly ripened pear small cubes
  • Coarse or Turbinado Sugar
  • Candied Ginger see recipe above

Instructions

Candied Ginger:

  • Peel ginger root. Cut slices and coarsely chop until almost minced.
  • Place the ginger and ¼ cup water in a medium saucepan. Add sugar and a pinch of salt. Occasionally stir on medium-high heat, until it starts to boil. Reduce the heat to medium and simmer uncovered, stirring once or twice, for approximately 9-10 minutes. The foamy bubbles will have reduced and the sugar mixture will still be a lighter color.
  • Drain the ginger in a wire mesh colander.
  • Spread ginger pieces across the wire mesh colander to let cool and dry a little bit.
  • When cool, use spatula or spoon to scrape candied ginger off mesh colander.
  • Store in airtight container for several months.

Ginger Pear Quick Bread:

  • At least 30 minutes before baking, measure the milk and set out with the egg and pears to allow to come to room temperature.
  • Preheat oven to 350° F and prepare loaf pan with non-stick spray. (For Muffins: Preheat oven to 400° F and prepare muffin tins with liners.) Recipe will make 1 loaf or approx. 14-18 muffins.
  • In a large mixing bowl, whisk together dry ingredients—flour, sugar, baking powder, and salt.
  • Peel and chop pears into small cubes. Set aside.
  • In a separate bowl, whisk together wet ingredients—egg, milk, oil and grated fresh ginger.
  • Pour wet ingredients into the dry ingredient bowl.
  • Stir for about 30 seconds with a spoon or rubber spatula until just combined. The batter should still be lumpy.
  • Gently fold in the pears.
  • Fill the prepared loaf pan.
  • Top with candied ginger pieces and then sprinkle liberally with coarse sugar.
  • Bake loaf at 350° F for 50 minutes (or muffins at 400° F for 18-22 minutes) or until lightly brown and the tops spring back when gently touched, or a toothpick is inserted in the center and comes out almost clean (with a few small crumbs attached).
  • Let loaf cool in pan on a cooling rack for at least 10 minutes, then on cooling rack until room temperature.
  • Store uneaten loaf covered in foil or plastic wrap in refrigerator.