Pear and Ginger Bread
Fall is almost here! It’s my favorite time of year to bake, I just love all the warm spices. However here in Texas it’s still 90 degrees outside so it doesn’t feel very fallish, is that a word, I’ve said it aloud but it looks weird typed. Any way since I can’t wait for fall baking but it still feels like summer I decided this was a good compromise. This pear and ginger bread is super moist and has a light sweetness with just a hint of spice from the fresh ginger.
First preheat your oven to 350 degrees and spray a loaf pan with non stick spray, you can also line the bottom of the pan with parchment paper to make sure the bread comes out easily.
We start by mixing our dry ingredients together- flour, baking soda, baking powder, and salt.
In a separate bowl shred the pear, I used Bartlett but any kind will work and don’t worry about pealing them first. Add the rest of the wet ingredients- sugars, oil, and eggs. Then peal a piece of fresh ginger about 1 inch worth and grate on the fine side of your box grater or use a micro plane, just be careful it’s easy too also grate your finger.
Mix all the wet ingredients together then gently stir into the dry and pour into your prepared pan.
Bake for about 45 minutes or until when a toothpick inserted in middle comes out with just a few crumbs. Cool in the pan for at least five minutes before removing.
This bread is great still warm from the oven but it gets even better the next day, just wrap in foil and refrigerate.