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

spicy orange chicken with fancy small chopped hot house tomatoes

My first Chinese cooking classes covered: the extremely important exercise of boning an entire chicken, why we often find too much chopped celery in Chinese food, tips on dating in a Chinese family, and a handful of simple stir fry recipes, like plum chicken with walnuts, to make at home in a wok. Over the years I've incorporated those first basic concepts I learned in my classes into every stir-fry I make, going rogue on many a recipe. The final class was a tour of Chinatown in San Francisco and a visit to the Wok Shop to purchase an authentic carbon steel wok with the necessary tools. I was nine months pregnant and gave birth right before the last class, so I missed my Wok Shop visit and tour. I've since had a tour visiting many interesting shops in Chinatown in San Francisco. If you've never visited Chinatown- you're in for a treat-it's fun for shopping and of course- a delicious multi-course Lunch in a Chinese restaurant. Ok, I know you're dying to k

French strawberry cream cake

Gracie, my 10 year old granddaughter and I have been wanting to make a strawberry cake with whipped cream for such a long time, we made it happen this week. I found what I think is a do-able recipe for a French style cake with strawberries and a cream filling to make at home with basic baking ingredients including fresh strawberries which are still in season. We baked a butter cake for the base, then we cleaned, trimmed and sliced the strawberries together. We used a springform pan for the cake; the cake was trimmed and put back into the pan with a parchment collar to support the berries and cream topping. Then we whipped up a cream cheese, sugar and heavy cream mixture that we piped around and into the strawberries that we layered around the sides and into the center of the cake. We put aside a few sliced strawberries to decorate the top before serving. The cake has to be refrigerated over night for the cream filling to firm up so it can be sliced cleanly. We both enjoyed our

Tarragon and Chives

Search This Blog