GINGER PEAR BREAD
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
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
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
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
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
Provided by Food Network
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 7
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
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
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
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
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
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
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
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
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
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
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
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
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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