Gingered Pear And Currant Breads Food

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FRESH GINGER-PEAR QUICK BREAD



Fresh Ginger-Pear Quick Bread image

Make and share this Fresh Ginger-Pear Quick Bread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 2h

Yield 10 serving(s)

Number Of Ingredients 13

2 large ripe pears
3 tablespoons cubed peeled fresh ginger (1/8-inch cubes)
1/3 cup buttermilk
1 1/2 teaspoons vanilla extract
1 lemon, zest of
1 orange, zest of
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs, lightly beaten

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.

GINGERED PEAR AND CURRANT BREADS



Gingered Pear and Currant Breads image

Categories     Bread     Ginger     Bake     Currant     Pear     Winter     Gourmet

Yield Makes 4 small loaves

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
2 cups finely chopped peeled and cored firm-ripe pears (about 3)
2 tablespoons fresh lemon juice
1 stick (1/2 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1 teaspoon vanilla
2 large eggs
1/3 cup finely chopped crystallized ginger
3/4 cup dried currants

Steps:

  • Into a bowl sift together the flour, the baking powder, the salt, and the cinnamon. In a small bowl toss together the pears and the lemon juice. In a large bowl with an electric mixer cream the butter with the brown sugar and beat in the vanilla and the eggs, 1 at a time. Add the ginger and the pear mixture and beat the mixture until it is combined well. Beat in the flour mixture and beat the mixture until it is just combined. Stir in the currants, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until they are pale golden and a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

GINGER PEAR BREAD



Ginger Pear Bread image

This is based on my mother's zucchini bread recipe. It is a very moist bread.

Provided by Elaine

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

1 cup peeled, cored, and chopped pears
½ cup white sugar
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅓ cup vegetable oil
1 teaspoon vanilla extract
2 eggs, beaten
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt

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.

Nutrition Facts : Calories 215.5 calories, Carbohydrate 27.9 g, Cholesterol 40.9 mg, Fat 10.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 1.8 g, Sodium 330.1 mg, Sugar 14.7 g

PEAR AND GINGER QUICK BREAD



Pear and Ginger Quick Bread image

I found the ginger in the recipe to be a bit too much so I cut it to 1/2 tsp, but have posted the recipe here as created by King Arthur Flour. This makes a nicely different quick bread than the usual apple or banana.

Provided by Pa. Hiker

Categories     Quick Breads

Time 1h45m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 12

3/4 cup sugar
1/4 cup butter
1 egg
1 cup bosc pear, pureed (about 1 1/2 pears)
1 cup unbleached all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
3 ounces crystallized ginger, cubed
1 cup finely chopped walnuts

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.

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