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.
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 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.
Quick breads use the chemical leavening agents of baking powder and/or baking soda. Baking powder and baking soda do not require time for rising, so the batter for quick bread is cooked immediately after mixing. The best thing about quick breads is that the options are limitless when it comes to ingredients.
Add ins can include diced or pureed fruits or vegetables, nuts, chocolate, and spices. Molasses, honey, and other sweeteners can be substituted for the sugar. Cornmeal, whole wheat, or gluten-free flours can be exchanged for the white flour.
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.
Baking soda and baking powder are more common in recipes for cookies, cakes, and quick breads, and they are responsible for giving baked goods the light, fluffy, porous structure that makes them delicious.
Quick bread was underbaked and cell structure wasn't set. When the cell structure doesn't set, the air spaces created by the leavening in the recipe collapses, causing the bread to sink. Oven temperatures vary over time. To insure the correct temperature each time you bake, always use an oven thermometer.
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.
Yeast. I use instant yeast for my recipes as it is super easy and doesn't require activating, and the liquids don't necessarily have to be warm (it will just take longer to rise). Milk powder. Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise.
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.
This is because the more you mix the dry ingredients together, the more you activate the gluten in the flour. Gluten is the stringy protein that makes bread chewy. You want this chew with most yeast bread, but you don't want this chew with quick breads. So, mix only as much as necessary and no more.
As the simplest form, the straight dough method is one simple step: combine all ingredients in the mixing bowl and mix. It is safest to mix the yeast separately in a little water to distribute the yeast evenly throughout the dough. Soften yeast in a small amount of the liquid.
The blending method, sometimes called the straight method, is the most basic and straight-forward mixing method, used for mixing quick breads and simple cakes. The blending method consists of making two mixtures, one with the wet ingredients and one with the dry, then combining (or blending!) the two together.
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