Pear Ginger Quick Bread
Fall is pear season, and my favorite pear recipe is pear ginger quick bread. Yum! I copied the recipe off of the King Arthur Flour website; I think I add a bit more than a 1/4 cup of crystallized ginger, but otherwise I follow as is (although almost always doubled to make 2 loaves). To freeze, first wrap tightly in plastic wrap, then in foil. Gee...gotta get me to the store to buy some pears! :)
INGREDIENTS
3/4 cup sugar
1/4 cup (1/2 stick) butter or margarine
1 egg
1 heaping cup pear purée*, about 1 1/2 pears
1 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup crystallized ginger (about 3 ounces)
1 cup finely chopped nuts (pecans or walnuts)
INSTRUCTIONS
*There's no need to peel the fruit; just 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. Yield: sixteen 1/2-inch slices.
http://www.kingarthurflour.com/recip...pe.php?id=R800
Jen, mom to
Elliot (8/2/05) and
Lexi (5/19/07)
"Life is what happens to you while you're busy making other plans." --John Lennon