Pear Bread with Candied Ginger
Super moist and chock full of pears, this pear quick bread with almond streusel is perfect for fall!
Ingredients
For the pears:
- 2 almost-ripe pears, unpeeled and chopped into ½ inch pieces (I used D’Anjou)
- 2 tablespoons melted butter
- Pinch of sea salt
For the quick bread:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup buttermilk (see substitute in the notes below)
- 2 tablespoons chopped candied ginger, optional
For the streusel:
- ¼ cup flour
- 2 tablespoons brown sugar
- ¼ teaspoon ground ginger
- 2 tablespoons cold butter
- ¼ cup slivered almonds
Want to save this recipe?
Instructions
For the pears:
- Preheat oven to 400°F. Toss the pears with the melted butter and a pinch of sea salt. Spread the pears on a baking sheet and roast for 12–15 minutes, until the pears soften slightly. Let cool.
For the bread:
- Reduce oven temperature to 350°F. Grease a 9x5x3 inch baking pan with cooking spray or butter.
- Place ½ cup softened butter in a large bowl. Mix on high with a hand mixer until fluffy. Add 1 cup sugar and continue beating until pale yellow and fluffy. Slowly beat in the eggs and vanilla.
- In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. Add half of the flour mixture to the butter mixture, beat on low until just combined. Add half the milk and beat until combined. Repeat with the remaining flour mixture and remaining milk.
- Stir in the roasted pears and candied ginger.
For the streusel/baking instructions:
- In a medium bowl, whisk together the flour, brown sugar, a ginger. Dice the butter into small cubes, and add the cubes to the flour mixture. Use your fingers to incorporate the butter into the flour mixture, squishing the butter between your fingers. Stop when the butter reaches pea-size pieces. Stir in the almonds.
- Spread the batter into the greased pan. Sprinkle with the streusel. Pat down lightly.
- Bake for 55–65 minutes, or until golden brown and a toothpick comes out clean. Check the loaf around 40 minutes—if the top looks golden brown, loosely place a piece of aluminum foil on top for the rest of the baking time.
- Remove from the oven and run a knife along the edges of the pan. Let cool at least 15 minutes before removing from the pan.
Notes
To make homemade buttermilk, combine 1 teaspoon white vinegar with ⅓ cup milk (I use 2% milk but skim or whole would be fine).
I used D’Anjou pears for this bread and I kept the skin on. Bosc pears would be good, too! Slightly under-ripe pears keep their shape best when baked into the bread. The roasting process will bring out the sweetness.
You can substitute pecans for the almonds, or leave them out altogether.
Make it ahead: the loaf can be made 1–2 days in advance of serving it. Wrap it tightly and store at room temperature. You can also freeze it for up to 2 months (wrap in aluminum foil and place in a resealable freezer bag).
Nutrition
Calories: 365kcalCarbohydrates: 50gProtein: 5gFat: 16gSaturated Fat: 7gCholesterol: 58mgSodium: 303mgPotassium: 110mgFiber: 2gSugar: 26gVitamin A: 554IUVitamin C: 2mgCalcium: 33mgIron: 2mg
Did You Make This Recipe?Please leave a star rating and comment!
