Today is the first official day of bread baking season at my house, if I had a sign that said ‘bread baking season open’ I would hang it over my stove. I have a long list of breads I want to make over the next few months so today I’m kicking off my season with a poached pear and ginger quick bread. I’ll start with this easy recipe that could also be baked with pureed ripe pears as a substitute for the poached pears. There are several things I like about this quick bread recipe. First of all I like using up the rest of my poached pears from last week’s pear tart. I also like that this quick bread recipe fits in a cute vintage bread pan I have, but most of all I like the flavor of poached pears with ginger. The markets are filled with fresh local pears and they are wonderful poached and baked in bread. I’m off to enjoy the warm days of our Indian Summer and I hope everyone else is doing the same, I’ll be back on Friday with a recipe From Around My French Table for French Fridays with Dorie.
- 3/4 cup sugar
- 1/2 stick unsalted butter
- 1 egg
- 1 cup pear puree, made from left over poached pears
- 1 cup all purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla
- 1/4 teaspoon crystallized ginger, about 3 ounces, finely chopped
- 1 cup chopped walnuts
- Note on the pear puree: I pureed the poached pears ( about 3 pear halves) in a food processor.
- Preheat the oven to 350F
- In a small bowl whisk together the flour, ground ginger, baking soda, baking powder and salt, set aside.
- In the bowl of a stand mixer cream together the sugar and butter, then add the egg and beat until smooth.
- Add the pear puree and vanilla.
- Add the flour mixture, beat until smooth.
- Stir in the candied ginger and walnuts.
- Spoon the batter into a greased 8 1/2" x 4 1/2" pan.
- Bake for 55-60 minutes or until toothpick inserted into bread comes away clean.
- Cool on a metal rack for 20 minutes, remove bread from the pan and continue to cool completely before slicing.
Gently adapted from King Arthurs Flour