Delightful Pear Ginger Quick Bread: Your Go-To Recipe for a Flavorful Fall Treat

Welcome to your new favorite fall baking obsession: a remarkably moist and intensely flavorful Pear Ginger Quick Bread. This recipe is designed to be simple, yet it delivers a sophisticated taste profile, blending the sweetness of fresh pears with the comforting warmth of ground ginger and cinnamon. Whether you’re seeking a perfect companion for your afternoon coffee, a delightful breakfast treat, or a cozy dessert served warm with a scoop of vanilla ice cream (because, let’s be honest, what isn’t better with ice cream?), this quick bread is an absolute winner. It’s the kind of bake that fills your home with an inviting aroma and leaves everyone craving another slice.

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Why You’ll Fall in Love with This Pear Ginger Quick Bread

This quick bread isn’t just a recipe; it’s an experience. Here’s why it deserves a spot in your regular baking rotation:

• Effortless Elegance: Despite its rich flavor and appealing appearance, this quick bread is incredibly easy to make. No yeast, no kneading, just simple mixing and baking.
• Perfectly Moist Texture: Thanks to a thoughtful combination of ingredients including butter and Greek yogurt (or sour cream), this bread boasts an exceptionally moist crumb that stays tender for days.
• Harmonious Flavors: The sweet, subtle notes of fresh pears are beautifully complemented by the zesty warmth of ginger and the cozy embrace of cinnamon. It’s a classic pairing that speaks to the soul.
• Versatile Delight: Enjoy it as a hearty breakfast, a delightful coffee break snack, or transform it into a show-stopping dessert with a dollop of whipped cream or a scoop of ice cream.
• Aromatic Bliss: As it bakes, your kitchen will be filled with the most enchanting fragrance of spices and fruit, setting a comforting and inviting atmosphere.

Choosing the Best Pears for Baking

The type of pear you choose can significantly impact the final texture of your quick bread. For fall baking, my absolute favorite pears are Bosc pears. Their firm texture allows them to hold up beautifully during baking, poaching, or grilling, preventing them from turning into mush. This is crucial for quick bread, as you want distinct pieces of pear throughout your loaf.

Second to Bosc, Anjou pears are another excellent choice. They also maintain their shape well and offer a lovely sweetness. While I prefer to peel pears for baking to ensure a smooth texture in the bread, you can certainly keep the peel on if you like a more rustic look or want to use them for garnishing your baked goods. The peel adds a bit of fiber and visual appeal.

When selecting pears, look for ones that are ripe but still firm. Avoid overly soft pears, as they might break down too much during baking. A gentle give near the stem indicates perfect ripeness. If you’ve explored my site before, you’ll know my fondness for pear-infused recipes. Some of my other beloved pear dishes include Radicchio Pear Salad with Maple Vinaigrette, Little Gem Pear and Gorgonzola Salad, and Puff Pastry with Pears, Gorgonzola, and Walnuts, showcasing the fruit’s incredible versatility.

Essential Equipment for This Recipe

Gathering your tools before you start will make the baking process smooth and enjoyable. Here’s what you’ll need:

• Two Mixing Bowls: One for your dry ingredients and another, preferably larger, for your wet ingredients. This keeps everything organized.
• Stand Mixer or Hand Mixer: While you can mix by hand, a mixer makes creaming butter and sugar much easier and ensures a light, fluffy batter. I personally adore my Kitchenaid; it’s been a workhorse in my kitchen for over 20 years!
• Loaf Pan or 8-inch Round Cake Pan: The choice is yours. A standard loaf pan (approximately 9×5 inches) will give you the classic quick bread shape, while an 8-inch round cake pan will produce a more cake-like presentation, perfect for slicing wedges.
• Measuring Cups and Spoons: For accurate ingredient proportions.
• Rubber Spatula: Essential for scraping down the sides of the bowl and gently folding in the pears.
• Toothpicks or Cake Tester: To check for doneness.

Ingredients You’ll Need

Simple, wholesome ingredients are all it takes to create this delicious quick bread. Ensure your butter and eggs are at room temperature for the best results, as this helps them cream together smoothly and creates a more cohesive batter.

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger (for that essential warmth)
• 1/2 teaspoon ground cinnamon (to complement the ginger and pears)
• 1/2 cup (1 stick) unsalted butter, softened (or shortening for a slightly different texture)
• 1/2 cup granulated white sugar
• 1/2 cup light brown sugar (adds depth and moisture)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup regular Greek yogurt or sour cream (secret to extra moisture!)
• 1 cup Bosc pear, peeled, cored, and cubed (about 1-2 medium pears)
• Powdered sugar for garnish (optional, but lovely)
• Nonstick baking spray or butter/flour for preparing your pan

Step-by-Step Preparation Guide

Follow these easy steps to bake your perfect Pear Ginger Quick Bread:

1. Preheat Oven & Prepare Pan: Preheat your oven to 350ºF (175ºC). Lightly grease and flour your chosen loaf pan or 8-inch round cake pan with good quality non-stick baking spray, or by buttering and flouring it. This ensures your bread releases easily. Set aside.
2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground ginger, and ground cinnamon. Stir well until all dry ingredients are thoroughly blended. This prevents pockets of unmixed leavening agents.
3. Cream Butter & Sugars: In a separate, larger bowl, add the softened butter and both sugars (granulated white and light brown). Using a stand mixer with the paddle attachment or a hand mixer, cream them together on medium speed until the mixture is light, fluffy, and pale in color. This process incorporates air, which is vital for a tender quick bread.
4. Incorporate Wet Ingredients: Add the eggs one at a time, mixing well after each addition until fully incorporated. Then, add the vanilla extract and Greek yogurt (or sour cream). Mix on low speed just until the ingredients are combined. Be careful not to overmix at this stage; overmixing can develop the gluten in the flour too much, leading to a tough bread.
5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Again, do not overmix. A few streaks of flour are acceptable, as they will disappear during the next step.
6. Fold in Pears: Gently fold in the chopped Bosc pears using a rubber spatula until they are evenly distributed throughout the batter. This gentle approach helps prevent overmixing and keeps the pear pieces intact.
7. Bake: Pour the batter into your prepared pan, spreading it evenly. Bake for 30 minutes if using an 8-inch cake pan, or 40 minutes if using a loaf pan. Baking times can vary slightly depending on your oven, so keep an eye on it.
8. Check for Doneness: The Pear Ginger Quick Bread is done when a toothpick or thin skewer inserted into the center comes out clean or with a few moist crumbs attached, but no wet batter.
9. Cool: Let the bread cool in the pan on a wire rack for about 10-15 minutes before carefully inverting it onto the rack to cool completely. Slicing it while still warm can be tempting, but cooling allows it to set and prevents crumbling.

Expert Tips and Serving Suggestions for Perfect Quick Bread

This Pear Ginger Quick Bread is a joy to bake and share. To ensure it turns out perfectly moist and flavorful every time, here are a few extra tips and delicious serving suggestions:

Tips for Success:

• Don’t Overmix: This is arguably the most crucial tip for any quick bread. Overworking the batter develops the gluten, leading to a dense, tough, and dry loaf. Mix until just combined, even if there are a few streaks of flour left.
• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to emulsify better, creating a smoother, more uniform batter and a finer crumb.
• Measure Flour Correctly: For accurate measurement, spoon the flour into your measuring cup and then level it off with the back of a knife. Scooping directly from the bag can compact the flour, leading to too much flour and a dry bread.
• Use Good Quality Pears: As mentioned, Bosc or Anjou pears are ideal because they hold their shape and texture. Ensure they are ripe but firm.
• Test for Doneness Reliably: A toothpick inserted into the very center should come out clean. If it comes out with wet batter, continue baking in 5-minute increments until done.
• Cool Completely (Mostly): While it’s tempting to slice into warm quick bread, allowing it to cool almost completely helps it set and prevents crumbling.

Serving Suggestions:

• Classic & Simple: I love serving this quick bread warm with a generous dollop of softened, whipped butter and a drizzle of local honey. The honey complements the pear and ginger beautifully.
• Decadent Dessert: Elevate it to a dessert by serving warm slices with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A sprinkle of extra ground cinnamon or a light dusting of powdered sugar adds a touch of elegance.
• Breakfast or Brunch: Enjoy a slice with your morning coffee or tea. It’s hearty enough to be satisfying but light enough not to feel heavy.
• Spiced Glaze: For an extra layer of flavor and moisture, consider drizzling a simple glaze over the cooled bread. A mixture of powdered sugar, a splash of milk or pear juice, and a tiny pinch of ginger or cinnamon would be divine.
• Additions: Feel free to experiment with additions like chopped walnuts or pecans for extra crunch, or even a few white chocolate chips for a sweeter treat.

Storage and Reheating:

This Pear Ginger Quick Bread stores wonderfully, allowing you to enjoy it for days:

• Countertop: Wrap any leftover bread tightly in plastic wrap or aluminum foil to prevent it from drying out. It will stay fresh at room temperature for 3-4 days.
• Refrigeration: For longer storage, you can refrigerate the bread for up to a week. Again, ensure it’s tightly wrapped.
• Freezing: This quick bread freezes beautifully! Once completely cooled, wrap the entire loaf or individual slices tightly in plastic wrap, then an additional layer of aluminum foil. It can be frozen for up to 2-3 months. Thaw at room temperature before serving.
• Reheating: To warm a slice, either microwave for 10-15 seconds until just warm, or wrap it in foil and warm in a preheated oven at 300°F (150°C) for a few minutes until heated through. This brings back that fresh-baked aroma and tenderness.

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