The sweet taste of fresh pear blends perfectly with the bold flavor of ginger in this soft, moist, homemade Ginger Pear Bread recipe.
There's just something so good about homemade bread. The freshness, the moistness, and the warm scent wafting through the house as it bakes…Mmmmm!
This homemade Ginger Pear Bread is not only quick and easy to make, but it's also soft, tender, and so moist. Plus the boldness of the ginger compliments the sweetness of the pears so well!
Now I know this ginger pear bread loaf looks fancy and difficult, but it’s actually not hard to make! Plus there's no fancy equipment required. All you need are a few common ingredients and an oven! Ready to see how to make it?
Table of Contents
How To Make Ginger Pear Bread
Packed with sweet pear and bold ginger, this moist and tender bread is just begging to be devoured! Find the complete ingredients and instructions in the printable recipe at the end of the post.
Kitchen Tools You May Need
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This quick and easy homemade bread recipe uses everyday kitchen staples to create a light and moist bread. But what really makes it stand out is the use of fresh, ripe pear and fresh ground ginger.
While many recipes I make use ground ginger, this is one recipe that I really recommend using fresh ginger. This is because fresh ginger has a bit more bite than ground ginger and that is something you really want with the sweetness of the fresh pear.
If, however, you prefer to use ground ginger or you don't any fresh ginger on hand, you will need to use a lot less. I wouldn't use any more than 1/8 to 1/4 of a teaspoon.
Other than that, you will also need:
flour
light brown sugar (firmly packed)
pecans (chopped)
unsalted butter (melted)
baking soda
baking powder
salt
egg
vanilla
whole milk
Recipe Instructions
Making this homemade bread is incredibly easy. It takes about 15 minutes to make the dough, then the rest of the time is baking. The end result is a moist, soft bread that you are going to love!
Can I Store Ginger Pear Bread?
This bread is so good it's hard to stop eating it! If you do manage to have any left, it will keep for a few days in an airtight container at room temperature. If you want to store it even longer, keep the container in the refrigerator and reheat a slice as wanted.
Ginger Pear Bread Recipe – Printable
Ginger Pear Bread
The sweet taste of fresh pear blends perfectly with the bold flavor of ginger in this soft, moist, homemade Ginger Pear Bread recipe.
Quick breads are typically mixed by hand, and it's important not to overmix the batter. Overmixing can cause the gluten in the flour to develop, resulting in a tough and chewy bread. Mix the batter just until the ingredients are combined, and then stop. If there are a few lumps in the batter, that's okay.
Add liquid ingredients to dry ingredients all at once. Using a wooden spoon, mix just until the dry ingredients are moistened, 15 to 20 light strokes. There should be some small lumps. Overmixing can cause quick breads to be tough, bake unevenly or cause elongated holes (or tunnels).
"Quick bread" is a term used to describe any and all breads that are made without yeast as a leavening agent. They are leavened chemically, usually with baking powder or baking soda, and can be with sweet or savory. Technically, most sweet breads (section 8) are also quick breads.
Quick bread is made from a basic batter flavored many different ways. You can add apples, bananas, cranberries, zucchini, walnuts, pecans, etc. You will learn: The ingredients used in making quick breads and their nutritive value.
When stirring up quick bread recipes, it's important not to overmix the batter once you've added flour. Instead, mix until the liquid and dry ingredients are just combined. And, yes, it's OK to have a few small lumps leftover.
Spices, flavorings, and extracts add flavor and interest to quick breads. Usually these ingredients are added in small amounts. If adding nuts, raisins, or chopped fruits, toss them in flour first.
For baking, eggs are particularly important as binding agents and leavening agents. The fat in egg yolks also soften gluten strands, creating a soft crumb in breads. Binding agents hold all the ingredients together.
With quick breads, fat adds flavor and moisture, and butter is usually the choice for this. Many bakers favor using unsalted butter in their recipes because the amount of salt varies among different brands of salted butter.
It triggers the leavening action of baking powder or baking soda. Sugar: Makes quick breads tender and adds flavor. It causes the muffin tops and other breads to brown It prevents formation of tunnels or large holes throughout the bread.
2. What are two common chemical leavening agents that are used in quick breads? Baking soda and baking powder. Reacts only once-as soon as the chemical is dissolved in liquid.
Almost all quick breads have the same basic ingredients: flour, leavening, eggs, fat (butter, margarine, shortening, or oil), and liquid such as milk. Ingredients beyond these basic constituents are added for variations in flavor and texture.
Fat. If you're looking to ramp up the taste of your favorite bread recipe, we recommend adding a bit of fat. A fat like butter, olive oil or coconut oil in small quantities will help your bread achieve a higher rise and it will also boost its flavor by tenfold.
To determine whether bread is of good quality, there are several factors and characteristics you can identify. For example the crust must be crisp and of a darker tone than the inside, a strong flavour and taste due to the flour, as well as a pleasant smell. What's also important is that the conservation is longer.
The two main quick-acting leavening agents are baking powder and baking soda Salt: Used as a seasoning Liquid: Helps in the blending of dry ingredients and the formation of gluten. It triggers the leavening action of baking powder or baking soda. Sugar: Makes quick breads tender and adds flavor.
It may be necessary to change the amounts of flour and/or liquid, or to make temperature changes. Quick breads may need a 15 to 25°F temperature increase, depending on other ingredients used. Substitute brown sugar for granulated sugar. Don't overbake the quick bread.
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