I’ve made this recipe many times, it comes from King Arthur’s Flour, the only thing I added is more ginger, yum! The house smells like ginger and baked pears. This bread is even better the second day.
The following recipe makes 1-8 1/2 x 4 1/2″ loaf. Preheat oven to 350.
3/4 cup sugar
1/4 cup butter
1 heaping cup pear puree (1&1/2 pears)
1 cup all purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon freshly grated ginger
1/4 cup crystallized ginger, chopped into smaller pieces
1 cup walnuts, toasted (350 degree oven for 10 minutes) and finely chopped
1. Puree the pears with the skin in the blender, set aside.
2. In a medium bowl mix together the flour, ginger, baking soda, baking powder and salt, set aside.
3. Cream butter and sugar in the bowl of a mixer, add the egg, vanilla, fresh ginger and pear puree.
4. Mix in dry ingredients with a light hand, then stir in walnuts and crystallized ginger.
Bake for 55 minutes to 1 hour or until toothpick comes out with small crumbs.
Cool for 15 minutes in the pan, remove bread from pan and continue to cool on a rack.
Note: I doubled the recipe this time and made 5 mini loaves, they took 30 minutes in the 350 degree oven.