Gingered Pear and Currant Breads Recipe

Name: Gingered Pear and Currant Breads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 teaspoons double-acting baking powder; 1/2 teaspoon salt; 3/4 teaspoon cinnamon; 2 cups finely chopped peeled and cored firm-ripe pears (about 3); 2 tablespoons fresh lemon juice; 1 stick (1/2 cup) unsalted butter, softened; 1 cup firmly packed light brown sugar; 1 teaspoon vanilla; 2 large eggs; 1/3 cup finely chopped crystallized ginger; 3/4 cup dried currants

Servings: persons

2 1/2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
2 cups finely chopped peeled and cored firm-ripe pears (about 3)
2 tablespoons fresh lemon juice
1 stick (1/2 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1 teaspoon vanilla
2 large eggs
1/3 cup finely chopped crystallized ginger
3/4 cup dried currants

1
Into a bowl sift together the flour, the baking powder, the salt, and the cinnamon.
2
In a small bowl toss together the pears and the lemon juice.
3
In a large bowl with an electric mixer cream the butter with the brown sugar and beat in the vanilla and the eggs, 1 at a time.
4
Add the ginger and the pear mixture and beat the mixture until it is combined well.
5
Beat in the flour mixture and beat the mixture until it is just combined.
6
Stir in the currants, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F.
7
oven for 40 to 45 minutes, or until they are pale golden and a tester comes out clean.
8
Remove the breads from the pans and let them cool, right sides up, on a rack.
9
The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

782

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1 1/2 teaspoons double-acting baking powder, 1/2 teaspoon salt, 3/4 teaspoon cinnamon, and more.

Yes, Gingered Pear and Currant Breads falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingered Pear and Currant Breads

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