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.

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