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PPQ: Fresh Ginger-Pear Quick Bread

As you all may know, when I started this blog, I joined a wonderful group called Project Pastry Queen. To those of you that are new here, PPQ is a group of a bunch of wonderful bloggers trying to bake their way through the Pastry Queen cookbook. Each week, a different blogger gets to choose a recipe and host it on their blog. Well, it is finally my turn!! I spent weeks going through the cookbook trying to find the perfect recipe for my choice. There were so many wonderful looking recipes in the book. I couldn’t figure out what to make. I chose this bread because I am really not ready to give up on winter yet. I love everything about winter. I love the smell of the cold air, I love the feeling of goosebumps on my skin, I love that my nose hurts when I’ve been outside for too long. I love flannel sheets, the weight of extra blankets, and snuggling by the fire. But one of the things I love most about winter is spending the day in the kitchen basking in the warmth of the stove and oven. And those days when I’m in the kitchen the whole day, I absolutely love cooking with seasonal winter flavors. I only had to see the title of this recipe – ginger and pear, and I knew that this was the one for me!

Yesterday, I spent the entire day in the kitchen with all the windows open (it was 60 degrees yesterday!). I cooked for 13 hours straight, with only the occasional bio break or a break to eat a well deserved cookie. I love these kind of days, but time has a tendency to get away from me. I had a list of 9 things that I wanted/needed to cook and by the time I got to the bread, I realized that I had run out of butter and I didn’t have enough fresh ginger. It was too late to run out to the store, so I made do with what I had. I substituted the butter with oil, and I used rinsed crystallized ginger instead of fresh. I’m happy to say that the end result is amazing. I think next time I might use brown sugar instead of white sugar, I really think the slight molasses flavor would compliment the ginger and pears. The bread is dense and moist, it would be perfect for breakfast with a cup of coffee or in the late afternoon with a cup of tea. Actually, that sounds like a really good idea. I need to go put the water up to boil. In the meantime, check out how the other members did here.

Fresh Ginger-Pear Quick Bread
yield: 1 loaf
printer friendly version

2 large ripe pears
3 tablespoons 1/8-inch cubes peeled fresh ginger
1/3 cup buttermilk
1 1/2 teaspoons vanilla extract
zest of 1 lemon
zest of 1 orange
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs, lightly beaten


Preheat the oven to 350 degrees F.  Grease a 9×5 – in loaf pan with butter, then sprinkle it with all purpose flour. Turn the loaf pan upside down and tap out the excess flour.

Peel, core, and cut the pears into 1/4 – inch cubes. Stir the pears and ginger together in a medium bowl.

Pour the buttermilk into a measuring cup; stir in the vanilla and all the zest.

In a medium bowl, stir together the flour, baking powder, baking soda, and salt.

Using a mixer fitted with a paddle attachment, beat the butter and sugar in a large bowl on medium high speed. Add the eggs, one at a time, beating for 20 seconds between each addition. Add the flour mixture alternately with buttermilk mixture, beating on low speed just until combined after each addition. Fold in the ginger-pear mixture.

Pour the batter into the loaf pn and bake about 55 minutes (mine took 70 minutes), until a skewer inserted into the middle of the loaf comes out clean. Cool the bread in the pan for 5 minutes. Invert the bread onto a baking rack. Cool  the bread completely before covering it tightly with plastic wrap for storage. The bread will keep up to 3 days at room temperature, or up to 3 weeks if frozen. Thaw the bread completely at room temperature and reheat it slowly in a 300 degree F oven about 15 minutes.



Leave a Comment
  1. Beth / Jan 31 2011 9:06 pm

    Yum~ I can’t wait to see the pictures! I was so sorry to have missed this week’s recipe for the project (my husband and I just moved and everything is trapped in boxes). But I’ll still be making it in the future with your suggestions because this sounds absolutely fantastic! ❤

    • Baker by Night / Jan 31 2011 11:50 pm

      You will definitely need to make this one! It is so delicious. I just ate 3 pieces for dinner! Good luck with the unpacking! 🙂

      • Beth / Feb 8 2011 4:15 pm

        I couldn’t wait and I ended it making this as soon as the kitchen came together! I *loved* it. It was a great selection. ❤ (Also, I made sure to link back to you on my blog, even though I'm horrendously late. lol)

  2. Mariana / Feb 1 2011 3:06 pm

    I’m not much of a bread person, or cake, but that’s because I kin of hate using the mixer, I don’t know why, I have since I was a kid and that’s why I love brownies and cookies and that’s what I usually bake But that doesn{t mean I don’t love walking into my kitchen and feeling the warmth of the oven smelling that fresh baked smell and not being able to wait until whatever I’m baking cools down before diving in, I deffinetly love it! That’s the main reason I joined PPQ, so I would be “forced” to bake at least once a week and gradually stop being such a baby, but I have to tell you, I don’t mind at all making this recipe! I’d never even heard of pear bread before the book, and I gotta tell you that it looks really good in your picture, i mean REALLY good… mmm… I’m baking it tonight because I was missing some ingredients during the weekend (you know, like pears and ginger… oh, and the loaf pan), I just hope mine is half as good as yours!

  3. tina / Feb 3 2011 6:20 am

    looks delicious. I can’t wait to make it. Pear and ginger is such a great combo. Thank you for the recipe =D

  4. ducksandbooks / Feb 21 2011 4:01 am

    mmm, I’m going to make this as muffins right now (to undercook and freeze for the rest of the week). this looks like such a yummy recipe, thank you for sharing.

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