Pear Bread With Vanilla and Ginger Recipe #361267
Beth Hensperger
2¼ hours | 1 hour prep
SERVES 10
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- salt, a pinch
- 1 lemon, zest of
- 1/2 cup finely chopped crystallized ginger
- 1/4 cup buttermilk
- 1 1/2 cups peeled cored, coarsely chopped pears
- Preheat oven to 350°; grease a 9x5 inch loaf pan.
- In a mixing bowl, cream the butter and sugar with an electric mixer.
- Add the eggs one at a time, beating well after each addition.
- Add in the vanilla extract and beat just until combined.
- In another bowl, combine the flour, baking powder, baking soda, salt, lemon zest, and crystallized ginger.
- Add the dry ingredients to the creamed mixture, alternating with the buttermilk, in three equal portions.
- Beat just until smooth.
- Gently fold in pears, just until evenly distributed.
- Scrape batter into prepared pan; bake in the center of the oven until golden brown and pick comes out clean, about 55-65 minutes.
- Turn the loaf out of pan onto a rack, then turn it right side up; let cool completely before slicing.
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5 stars