My friend Katie, the Superwoman behind Good Things Catered, and I share a love of pears and ginger. So when I saw this delicious bread on her blog, I immediately added it to my list of things to make. And boy am I glad I did!
I knew I'd made the right choice about ten minutes into the baking time when my whole apartment smelled divine. By the time the bread was done baking, I could hardly wait long enough for it to cool just enough to cut a slice. Katie said this bread would be better after cooling and sitting for a day (or overnight, in my case) and she was, of course, right. The flavors were at their prime the next day. Looks like another home run, Miss Katie!
Ginger Pear Walnut Bread
adapted from from Good Things Catered
Ingredients:
1 c. all-purpose flour
½ c. whole-wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. freshly-grated nutmeg
scant 1 c. vanilla sugar
1/4 c. oil or applesauce
1/3 c. pear nectar (If using oil, reduce to 1/4 c.)
1 egg, plus 1 egg yolk
1/2 tsp. vanilla
1 1/2 c. ripe pears (about 2 small), peeled, cored and diced
1/3 c. crystallized ginger, diced
1/2 c. walnuts, coarsely chopped
Directions:
1. Preheat oven to 325 degrees and prepare a loaf pan (or four mini loaf pans).
2. In medium bowl, combine flour, baking soda, salt, cinnamon, cardamom, and nutmeg and whisk to combine thoroughly, set aside.
3. In bowl of stand mixer, combine applesauce, pear nectar, and sugar and beat to combine thoroughly.
4. Add egg and yolk and beat to combine thoroughly. Beat in vanilla.
5. Turn mixer to low and add flour mixture, a little at a time, beating until just combined.
6. Stir in pears, ginger and walnuts.
7. Scrape batter into prepared loaf pan or mini loaf pans (batter will be quite thick) and spread evenly. Place into oven and bake until toothpick inserted into center comes out clean, about 40 minutes. Let cool before serving, if you can. Keep in the refrigerator, tightly wrapped, up to three days.
One year ago: One of my favorite recipes I've ever made, both because of flavor and memories, pear pie with maple and ginger
I knew I'd made the right choice about ten minutes into the baking time when my whole apartment smelled divine. By the time the bread was done baking, I could hardly wait long enough for it to cool just enough to cut a slice. Katie said this bread would be better after cooling and sitting for a day (or overnight, in my case) and she was, of course, right. The flavors were at their prime the next day. Looks like another home run, Miss Katie!
Ginger Pear Walnut Bread
adapted from from Good Things Catered
Ingredients:
1 c. all-purpose flour
½ c. whole-wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. freshly-grated nutmeg
scant 1 c. vanilla sugar
1/4 c. oil or applesauce
1/3 c. pear nectar (If using oil, reduce to 1/4 c.)
1 egg, plus 1 egg yolk
1/2 tsp. vanilla
1 1/2 c. ripe pears (about 2 small), peeled, cored and diced
1/3 c. crystallized ginger, diced
1/2 c. walnuts, coarsely chopped
Directions:
1. Preheat oven to 325 degrees and prepare a loaf pan (or four mini loaf pans).
2. In medium bowl, combine flour, baking soda, salt, cinnamon, cardamom, and nutmeg and whisk to combine thoroughly, set aside.
3. In bowl of stand mixer, combine applesauce, pear nectar, and sugar and beat to combine thoroughly.
4. Add egg and yolk and beat to combine thoroughly. Beat in vanilla.
5. Turn mixer to low and add flour mixture, a little at a time, beating until just combined.
6. Stir in pears, ginger and walnuts.
7. Scrape batter into prepared loaf pan or mini loaf pans (batter will be quite thick) and spread evenly. Place into oven and bake until toothpick inserted into center comes out clean, about 40 minutes. Let cool before serving, if you can. Keep in the refrigerator, tightly wrapped, up to three days.
One year ago: One of my favorite recipes I've ever made, both because of flavor and memories, pear pie with maple and ginger