pear and ginger quick breads

I love making this pear and ginger quick bread. The original recipe comes from King Arthurs Flour but over time I have made a few changes. I always double the original recipe to make 6 mini loaves which are perfect for making ahead, freezing and gifting around the fall holidays. The mini loaves are moist. dense with pear purée and spicy with bites of ginger. They are very fall-ish, showing off their pretty deep golden color. Oh and did I mention the deliciousness, they are full of delicious ingredients all baked into wonderful mini loaves for yourself and your friends.

Ingredients and Recipe for Pear and Ginger Quick Breads
makes 6 mini loaves

1&1/2 cups sugar

1 stick unsalted butter

2 eggs

2 cups pear purée, about 3 pears, note: pears can be puréed without peeling, just remove the core and stems and purée in the blender or NutriBullet.

2 cups all purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon sea salt

2 teaspoons vanilla extract

1/2 cup crystallized ginger, chopped

2 cups chopped walnuts

Preheat the oven to 350F

Grease the mini bread pans with baking spray.

In a medium bowl whisk together the flour, ground ginger, baking soda, baking powder and salt, set aside.

in the bowl of a stand mixer on medium speed, cream the sugar and butter until light and fluffy.

Beat in the eggs.

Beat in the pear purée and the vanilla.

Add the flour mixture, beating until just blended.

Stir in the ginger and walnuts.

Spoon the batter into the mini loaves, dividing equally.

Bake for about 35-40 minutes or until lightly browned, bread is coming away from the sides of the pans and a cake tester inserted comes out clean.

Remove breads from the oven and cool on a metal rack for about 10 minutes.

Gently remove the breads from the pans and continue cooling on the rack.

Comments

pear jam with saffron infused honey and cardamom

Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California. I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County. A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam. I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears. I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea! I never looked at pears in the grocery store the s

alfajores de tarragon and chives

well here we are again Christmas 🎄 and covid. This time with a side of alfajores on a fish plate. Do you have a favorite Christmas cookie or cookies? As long as the flour, butter, eggs, vanilla and sugar keep flowing- I will be baking Christmas cookies, might even slide over the December 25 cutoff and into January this year. We moved in October. After a week long getaway to Bandon Dunes, Oregon. We came back to a new one level, slightly smaller inside and outside new to us home in our same town of Novato. I think we have electricity gremlins though. I'm ready to invite my electrician to Christmas dinner since he's here every week. The latest problem a doorbell chime that almost melted down after continuous buzzing for a day, he's looking for a short in our wiring-don't like the sound of that. He found it and fixed it, hoorah. We have a ton of unpacked boxes in our new big white garage. My husband Scott ordered a backyard studio shed for his home office and on

potato salad with homemade tartar sauce, mustard and fresh dill

further explorations into the zen of making potato salad I never know where my love of mustard and dill will take me but playing together in a potato salad is a nice selection on the road of top ten hits headed to mealtime. It's summertime and that's a time for potato salads and homemade pickles but showing up together in a salad -now we are talking about good stuff. Dijon mustard and fresh dill in a creamy tartar sauce combined with warm lemony virgin olive oil coated red potatoes cut with the likes of fragrant pickle brine, lemon juice and apple cider vinegar -waking up all those acidic taste zones. I'm happy with my potato salad concoction and will serve it with just about anything we grill these days, like tonight's butcher made chicken and beef kabobs- yes bring on a bowl of potato salad straight from the fridge-all the work is done ahead in the morning while the house is still cool. I may have to slice up a cold watermelon, throw together a grilled corn ar

Tarragon and Chives

Search This Blog