Ginger Pear Bread

Total Time Prep: 25 min. Bake: 45 min. + cooling
Yield 2 loaves (12 slices each)
Test Kitchen Approved
A great way to use up extra pears, this bread is packed with juicy chunks of them, along with ginger, cinnamon, brown sugar and whole wheat flour. It’s a healthier choice than many other baked brunch items—and it freezes well. —Carly Curtin, Ellicott City, Maryland

Ingredients

  • 4 medium pears, peeled and chopped
  • 1 teaspoon lemon juice
  • 1-1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup sugar
  • 1/4 cup plus 2 teaspoons packed brown sugar, divided
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 3 eggs
  • 3/4 cup canola oil
  • 1 teaspoon vanilla extract

Directions

  1. In a large bowl, drizzle pears with lemon juice; set aside.
  2. In another large bowl, combine the flours, sugar, 1/4 cup brown sugar, baking powder, baking soda, salt, ginger and cinnamon. In a small bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pear mixture.
  3. Transfer to two 8x4-in. loaf pans coated with cooking spray. Sprinkle with remaining brown sugar. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts

1 slice: 175 calories, 8g fat (1g saturated fat), 26mg cholesterol, 195mg sodium, 25g carbohydrate (14g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

A great way to use up extra pears, this bread is packed with juicy chunks of them, along with ginger, cinnamon, brown sugar and whole wheat flour. It’s a healthier choice than many other baked brunch items—and it freezes well. —Carly Curtin, Ellicott City, Maryland
Recipe Creator

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