Gingered Pear And Currant Breads Food

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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

GINGERBREAD-PEAR MUFFINS



Gingerbread-Pear Muffins image

A beautiful combination of ginger, molasses, and pear makes these muffins moist and flavorful.

Provided by inspirepassion

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 13

2 cups whole wheat pastry flour
¼ cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
2 eggs
1 cup buttermilk
¾ cup molasses
¼ cup vegetable oil
1 pear - peeled, cored, and diced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
  • Whisk flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt together in a large bowl. Beat eggs in a separate bowl; stir in buttermilk, molasses, and vegetable oil until smooth. Mix buttermilk mixture into flour mixture until batter is just moistened; fold in pears. Spoon batter into prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts : Calories 200.9 calories, Carbohydrate 34.7 g, Cholesterol 31.8 mg, Fat 5.9 g, Fiber 2.1 g, Protein 3.8 g, SaturatedFat 1.1 g, Sodium 283.5 mg, Sugar 17.9 g

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.

BAKED PEARS WITH CURRANTS AND CINNAMON



Baked Pears with Currants and Cinnamon image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 7

6 firm green Anjou pears, peeled, halved and cored
3 tablespoons sugar
1 teaspoon ground cinnamon
3 tablespoons coconut oil, cut into 12 small pieces
3/4 cup white wine
1/4 to 1/2 cup dried currants
6 ounces mascarpone, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the pears, cut-side up, in a shallow 2-quart baking dish. Sprinkle with the sugar and cinnamon, and add a small pat of coconut oil to each pear half. Pour the wine into the bottom of the baking dish, being careful not to disturb the pears. Sprinkle the currants over the pears -- it's OK if some fall into the wine. Place in the oven and cook until fork tender, about 50 minutes.
  • To serve, set pears on a plate and dollop with mascarpone. Drizzle with some of the juices and currants from the baking pan.

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.

GINGER PEAR BREAD



Ginger Pear Bread image

A great way to use up extra pears, this bread is packed with juicy chunks of them, along with ginger, cinnamon, brown sugar and whole wheat flour. It's a healthier choice than many other baked brunch items-and it freezes well. -Carly Curtin, Ellicott City, Maryland

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 14

4 medium pears, peeled and chopped
1 teaspoon lemon juice
1-1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup sugar
1/4 cup plus 2 teaspoons packed brown sugar, divided
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3 eggs
3/4 cup canola oil
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 175 calories, Fat 8g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 195mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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 & CURRANT CHUTNEY



Gingered Pear & Currant Chutney image

Living on a small farm, my husband and I always shared chores, including canning our homegrown harvest. I think this spiced pear chutney is especially good with pork roast.

Provided by Taste of Home

Time 3h

Yield 6 pints.

Number Of Ingredients 9

3 cups sugar
3 cups cider vinegar
2 small lemons, thinly sliced and seeds removed
1 large onion, chopped
1 cup dried currants
1/3 cup minced fresh gingerroot
2 garlic cloves, minced
1 teaspoon ground allspice
20 large pears (about 6 pounds), peeled and chopped

Steps:

  • In a Dutch oven, combine the first eight ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, 15-20 minutes or until mixture becomes syrupy., Stir in pears. Return to a boil. Reduce heat; simmer, uncovered, 1-3/4 hours or until fruit is tender and mixture has thickened, stirring occasionally. Remove from the heat. , Ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust the headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 46 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.

GINGERED-PEAR AND CRANBERRY BREAD



Gingered-Pear and Cranberry Bread image

Enjoy a slice of this Gingered-Pear and Cranberry Bread. Nothing beats the taste of homemade cranberry bread, especially when pears are involved!

Provided by My Food and Family

Categories     Festive Recipes

Time 1h15m

Yield 12 servings

Number Of Ingredients 11

1 cup all-purpose flour
1/2 cup whole wheat flour
1-1/2 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. baking soda
3 pears, peeled, chopped (about 2 cups)
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup butter, melted
1 egg, beaten
1 cup fresh cranberries

Steps:

  • Heat oven to 350°F.
  • Combine flours, baking powder, ginger and baking soda in medium bowl. Toss pears with sugars and butter in large bowl. Add egg; mix lightly. Add flour mixture; stir just until moistened. (Batter will be thick.) Gently stir in cranberries.
  • Pour into greased and floured 8x4-inch loaf pan.
  • Bake 1 hour or until toothpick inserted in center comes out clean. Cool bread in pan 10 min. Remove to wire rack; cool completely.

Nutrition Facts : Calories 170, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

GINGERED PEAR BREAD



Gingered Pear Bread image

Enjoy your dinner with this savory bread baked using gingerroot and pears.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h25m

Yield 24

Number Of Ingredients 8

3 cups chopped unpeeled pears (3 medium)
1 1/4 cups sugar
1/2 cup vegetable oil
1 tablespoon finely chopped gingerroot
3 eggs
3 cups Gold Medal™ all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt

Steps:

  • Heat oven to 350° F. Grease bottoms only of 2 loaf pans, 8x4 inches, with shortening. In large bowl, mix pears, sugar, oil, gingerroot and eggs. Stir in remaining ingredients until well blended. Pour into pans.
  • Bake 60 to 65 minutes or until tooth pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour, before slicing.

Nutrition Facts : Calories 155, Carbohydrate 26 g, Cholesterol 25 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 slice, Sodium 180 mg

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