Fresh Ginger Pear Quick Bread Food

GINGER PEAR BREAD

Steps:

• Toss chopped pears with sugar, ginger, and cloves in a large bowl. Set aside and let the sugar dissolve in the pear juices.
• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan.
• Stir vegetable oil, vanilla extract, and eggs into the pears. In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the flour mixture to the pear mixture and stir gently just to combine. Pour the batter into the prepared loaf pan.
• Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.

FRESH PEAR BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a bowl, mix the shredded pears, mashed pear, egg, egg white, water, and vanilla. In a separate bowl, mix the flour, sugar, pudding mix, cinnamon, baking soda, salt, and baking powder. Stir the pear mixture into the flour mixture just until moistened. Transfer to the prepared loaf pan.
• Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.

GINGER PEAR BREAD

Steps:

• In a large bowl, drizzle pears with lemon juice; set aside., In another large bowl, combine the flours, sugar, 1/4 cup brown sugar, baking powder, baking soda, salt, ginger and cinnamon. In a small bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pear mixture., Transfer to two 8x4-in. loaf pans coated with cooking spray. Sprinkle with remaining brown sugar. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

FRESH PEAR BREAD

Steps:

• In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PEAR BREAD

Steps:

• Cream butter, gradually beat in sugar.
• Beat in eggs, one at a time. Combine dry ingredients.
• Add to egg mixture alternately with yogurt. Stir in pears and vanilla.
• Pour into buttered loaf pan.
• Bake at 350 degrees for 1 hour.
• Freezes well.
• Excellent for mini loaves.

GINGER-ALMOND PEAR BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. Stir in crystallized ginger. In another bowl, whisk eggs, oil and extract. Add to flour mixture; stir just until moistened. Fold in pears and almonds (batter will be stiff)., Transfer to a greased 9x5-in. loaf pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

PEAR BREAD I

Steps:

• In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl.
• In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans.
• Bake in a preheated 325 degree F (165 degrees C) oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.

FRESH GINGER-PEAR QUICK BREAD

Steps:

• Preheat oven to 350°; grease a 9 x 5 inch loaf pan with butter, then sprinkle it with all-purpose flour.
• Turn the loaf pan upside down and tap out the excess flour.
• Peel, core, and cut the pears into 1/4-inch cubes.
• Stir the pears and ginger together in a bowl.
• Pour the buttermilk into a measuring cup; stir in the vanilla and all the zest.
• In another bowl, stir together the flour, baking powder, baking soda, and salt.
• Using a mixer fitted with a paddle attachment, beat the butter and sugar on med-high speed.
• Add the eggs, one at a time, beating for 20 seconds between each addition.
• Add the flour mixture alternately with buttermilk mixture, beating on low speed just until combined after each addition.
• Fold in the ginger-pear mixture.
• Pour the batter into prepared pan; bake for about 55 minutes, until a pick comes out clean.
• Cool the bread in the pan for 5 minutes.
• Invert the bread onto a baking rack; cool bread completely before covering it tightly with plastic wrap for storage.
• The bread will keep up to 3 days at room temperature, or up to 3 weeks if frozen.
• Thaw the bread completely at room temperature and reheat it slowly in a 300° oven about 15 minutes.

PEAR AND GINGER QUICK BREAD

Steps:

• Core the pears (there's no need to peel the fruit) and purée it well in a blender or food processor.
• In a large mixing bowl, cream together the sugar and butter, then add the egg, beating till smooth.
• Add the pear purée, flour, ground ginger, baking soda, baking powder, salt and vanilla. Beat till smooth.
• Stir in the candied ginger and nuts.
• Spoon the batter into an 8 1/2 x 4 1/2-inch loaf pan.
• Bake in a preheated 350°F oven for 55 minutes to 1 hour, or until a cake tester inserted into the center of the loaf comes out clean.
• Remove the pan from the oven, and cool the loaf in the pan for 15 minutes. Gently remove the loaf from the pan and cool it completely on a wire rack.

GINGER PEARS

Steps:

• Use a saucepan that has a cover and is large enough to hold the pears upright in a single layer.
• Place the water, sugar, rind, and juice in the saucepan and stir over medium heat until the sugar dissolves and the mixture comes to a boil; stir in the ginger and set aside.
• With a vegetable peeler, peel the pears; if necessary, trim the bottoms a bit so they will stand upright.
• Place the pears in the syrup, cover, and cook over medium heat; baste the pears frequently (a ladle is handy for this since the ginger might get stuck in a bulb baster).
• Do not over cook; test with a cake tester or toothpick; when they pierce easily they are done; start testing after 20 minutes.
• When the pears are just tender, transfer them with a slotted spoon to a shallow bowl.
• Add the marmalade to the syrup and let boil for 5 minutes.
• Then add in the cognac, and pour the hot sauce over the pears.
• With a ladle or large spoon baste occasionally until cool; cover and refrigerate.
• Serve each pear standing upright in a compote or dessert bowl, with several spoonfuls of the syrup.

GINGER PEAR VANILLA QUICK BREAD, LIGHT

Steps:

• Pre-heat oven to 350 degrees F.
• Spray a 9x5" bread pan with PAM
• Sift flour, Splenda, baking powder, baking soda, salt, and ground ginger together in a bowl and set aside.
• Melt margarine.
• Add in lemon zest and egg whites.
• Add the liquids, milk las, the dry ingredients.
• Mix in until flour starts to disappear.
• Fold the diced pears into the batter and then scrape the batter in to bread pan.
• Cook for 50-60 minutes but check the bread sooner as Splenda items tend to bake faster.

MOM'S SPICED PEAR BREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x5x3-inch loaf pans.
• Combine flour, cinnamon, allspice, nutmeg, cloves, ginger, baking soda, salt, and baking powder in a large mixing bowl.
• Combine pears, brown sugar, raisins, vegetable oil, white sugar, apple cider, eggs, and vanilla in a separate bowl; blend well. Add to dry ingredients and stir just until moistened. Pour batter evenly into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 65 to 70 minutes. Cool in the loaf pans before removing to a wire rack to cool completely.

PEAR BREAD

Steps:

• In a large bowl, combine the flour, baking powder, salt, ginger, baking soda and nutmeg; set aside. In another bowl, whisk the sugar, oil and butter. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Stir into dry ingredients just until moistened (batter will be stiff). Stir in pears. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

FRESH PEAR BREAKFAST BREAD

Steps:

• Core and finely dice pears, but do not peel. Sift together flour, baking powder, salt and soda. Stir in wheat germ. Beat egg slightly and blend with milk, oil, and honey. Add to dry ingredients along with pears. Stir until mixed.
• Make streusel topping by combining all ingredients and mixing until crumbly.
• Pour batter into a greased 9-inch round cake pan. Sprinkle with streusel topping. Garnish with additional pear slices, if desired. Bake at 400 degrees for 25 to 30 minutes.