Pear Gingerbread Recipe

Name: Pear Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 tablespoon unsalted butter; 1/2 cup unsalted butter; 1 large firm but ripe pear; 1 1/2 cups all-purpose flour; 3/4 cup whole wheat flour; 1 1/2 teaspoons baking soda; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg (I use fresh); 3/4 cup brown sugar, packed; 3/4 cup unsulphured molasses; 2 eggs; 2 teaspoons peeled and grated fresh ginger; 1 cup buttermilk

Servings: persons

1 tablespoon unsalted butter
1/2 cup unsalted butter
1 large firm but ripe pear
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (I use fresh)
3/4 cup brown sugar, packed
3/4 cup unsulphured molasses
2 eggs
2 teaspoons peeled and grated fresh ginger
1 cup buttermilk

1
Preheat oven to 350 degrees F. (180 degrees C) Grease a 7 X 11, or 5 small loaf pans, with butter. Dust with flour and tap out excess.
2
In a large frying pan over med-high heat, melt the 1 tablespoons butter. Add the pear and cook, stirring often, until softened, 3-4 minute Transfer to bowl and let cool.
3
In another bowl, sift together the all-purpose and whole-wheat flours, baking soda, ground ginger, cinnamon, salt, and nutmeg and set aside.
4
In a separate bowl, using tan electric mixer on med. speed, beat together 1/2 cup butter and 3/4 cup brown sugar, until light and fluffy, 2-3 minutes. Gradually beat in the molasses. Add the eggs one at a time, beating well after each addition. Beat in fresh ginger.
5
With the mixer on low speed, beat the flour mixture into the egg mixture in three batches alternately with the buttermilk, beginning and ending with the flour. Beat just until mixed. Stir in the pear. Pour into prepared pan/or pans.
6
Bake until a cake tester inserted into the center comes out clean, 45-50 for large cake, check at 30 for small pans Transfer pan to a rack and let cool for 15 minute.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1/2 cup unsalted butter, 1 large firm but ripe pear, 1 1/2 cups all-purpose flour, and more.

Yes, Pear Gingerbread falls under the Baking & Desserts 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.

Pear Gingerbread

How did you like this recipe?

Frequently Asked Questions