Gingered Pear And Cranberry Bread Recipes

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GINGER PEAR BREAD



Ginger Pear Bread image

This is based on my mother's zucchini bread recipe. It is a very moist bread.

Provided by Elaine

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

1 cup peeled, cored, and chopped pears
½ cup white sugar
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅓ cup vegetable oil
1 teaspoon vanilla extract
2 eggs, beaten
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt

Steps:

  • Toss chopped pears with sugar, ginger, and cloves in a large bowl. Set aside and let the sugar dissolve in the pear juices.
  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan.
  • Stir vegetable oil, vanilla extract, and eggs into the pears. In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the flour mixture to the pear mixture and stir gently just to combine. Pour the batter into the prepared loaf pan.
  • Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.

Nutrition Facts : Calories 215.5 calories, Carbohydrate 27.9 g, Cholesterol 40.9 mg, Fat 10.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 1.8 g, Sodium 330.1 mg, Sugar 14.7 g

PEAR-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE



Pear-Walnut-Cranberry Quick Bread with Vanilla Bean Glaze image

Glaze this loaf full of cranberry, pear and walnut with an icing made with real vanilla bean.

Provided by Food Network Kitchen

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 18

1/2 cup melted unsalted butter, plus more, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 cup dried cranberries
3/4 cup chopped toasted walnuts
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded pears, excess moisture squeezed out
1 cup confectioners' sugar
1 1/2 tablespoons milk
1 vanilla bean, split and seeds scraped out

Steps:

  • Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the cranberries and walnuts and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded pears. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • Whisk together the confectioners' sugar, milk and vanilla bean seeds in a small bowl.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

WHOLE-GRAIN PEAR CRANBERRY WALNUT BREAD



Whole-Grain Pear Cranberry Walnut Bread image

Provided by Food Network

Yield Serves 20 [Makes 2 loaves]

Number Of Ingredients 15

2 ounces unsalted butter at room temperature, plus extra for the pan
1 cup lightly packed dark brown sugar
1/4 cup unbleached sugar
3 large eggs
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
3 cups white whole-wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
8 ounces raw cranberries
1 firm ripe pear, cored and grated
3/4 cup chopped walnuts (about 3 ounces)
2 tablespoons sesame seeds

Steps:

  • Preheat the oven to 350 degrees. Butter two 9-by-5-inch loaf pans. Line with parchment paper, butter the parchment and set aside.
  • Beat butter and the sugars in a stand mixer with paddle attachment and mix on medium speed until fluffy. Add eggs one at a time, beating between each addition. Add oil and vanilla and stir to combine.
  • Whisk together flour, baking soda, baking powder, salt and cinnamon in a medium bowl. Mix half the dry ingredients into butter mixture and stir together. Stir in remaining dry ingredients with a spatula, along with cranberries, pear, walnuts and sesame seeds; stir until batter is evenly moistened.
  • Divide batter between the prepared pans. Bake until bread springs back when lightly touched, and a toothpick inserted into center comes out dry, with some crumbs, about 50 minutes. Cool on a rack at least 15 minutes or until completely cool. Remove from pans; slice each loaf into 10 pieces and serve warm or at room temperature.

FRESH GINGER-PEAR QUICK BREAD



Fresh Ginger-Pear Quick Bread image

Make and share this Fresh Ginger-Pear Quick Bread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 2h

Yield 10 serving(s)

Number Of Ingredients 13

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

Steps:

  • Preheat oven to 350°; grease a 9 x 5 inch 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 bowl.
  • Pour the buttermilk into a measuring cup; stir in the vanilla and all the zest.
  • In another bowl, stir together the flour, baking powder, baking soda, and salt.
  • Using a mixer fitted with a paddle attachment, beat the butter and sugar on med-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 prepared pan; bake for about 55 minutes, until a pick comes out clean.
  • Cool the bread in the pan for 5 minutes.
  • Invert the bread onto a baking rack; cool 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° oven about 15 minutes.

STICKY CRANBERRY GINGERBREAD



Sticky Cranberry Gingerbread image

Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving. Whipped cream or crème fraîche, spiked with a little bourbon if you like, is nice on the side.

Provided by Melissa Clark

Categories     cakes, cookies and bars, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 16

2 cups/8 ounces/266 grams fresh or frozen cranberries
1 cup/200 grams granulated sugar
1 stick/4 ounces/113 grams unsalted butter
2/3 cup/133 grams dark brown sugar
1/2 cup/120 milliliters whole milk
1/2 cup/120 milliliters maple syrup
1/4 cup/60 milliliters molasses
1 1/2 cups/185 grams all-purpose flour
1 tablespoon/5 grams ground ginger
1/2 teaspoon/1 gram ground cinnamon
1/2 teaspoon/3 grams baking powder
1/2 teaspoon/3 grams kosher salt
1/4 teaspoon/1 gram baking soda
1/4 teaspoon black pepper
2 large eggs, lightly beaten
1 tablespoon/14 grams grated fresh ginger (from 1-inch piece)

Steps:

  • Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.
  • In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
  • In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
  • In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
  • Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 4 grams, Carbohydrate 69 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 198 milligrams, Sugar 51 grams, TransFat 0 grams

GINGER PEAR CRANBERRY SAUCE



Ginger Pear Cranberry Sauce image

This gingery, pear-studded cranberry sauce is simply amazing.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 2h20m

Yield 8

Number Of Ingredients 11

1 (12 ounce) package fresh cranberries
1 large Bosc pear, peeled and diced
1 cup fresh orange juice
1 cup white sugar
¼ cup water
2 ounces candied ginger, minced
1 orange, zested
1 whole star anise pod
1 cinnamon stick
½ teaspoon garam masala
¼ teaspoon salt

Steps:

  • Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
  • Remove cinnamon stick and star anise. Chill until ready to serve.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 44.1 g, Fat 0.2 g, Fiber 3.1 g, Protein 0.6 g, Sodium 79 mg, Sugar 34.4 g

GINGERED PEAR BREAD



Gingered Pear Bread image

Enjoy your dinner with this savory bread baked using gingerroot and pears.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h25m

Yield 24

Number Of Ingredients 8

3 cups chopped unpeeled pears (3 medium)
1 1/4 cups sugar
1/2 cup vegetable oil
1 tablespoon finely chopped gingerroot
3 eggs
3 cups Gold Medal™ all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt

Steps:

  • Heat oven to 350° F. Grease bottoms only of 2 loaf pans, 8x4 inches, with shortening. In large bowl, mix pears, sugar, oil, gingerroot and eggs. Stir in remaining ingredients until well blended. Pour into pans.
  • Bake 60 to 65 minutes or until tooth pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour, before slicing.

Nutrition Facts : Calories 155, Carbohydrate 26 g, Cholesterol 25 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 slice, Sodium 180 mg

GINGERED PEAR AND CRANBERRY BREAD



Gingered Pear and Cranberry Bread image

I had a couple of pears to use up, so I grated them and used them to make this quick bread. I tossed in some dried cranberries and a few spices and it turned out great.

Provided by Diane C.

Categories     Other Snacks

Time 1h30m

Number Of Ingredients 14

1 medium pear, peeled, cored and grated (i used d'anjou)
1 c sugar
1/3 c canola oil
2 large eggs
3 Tbsp milk
2 c all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon (heaping)
1/8 tsp ground ginger
1/4 tsp nutmeg
1/3 c dried cranberries
1/2 c pecans, in pieces

Steps:

  • 1. Preheat oven to 350 degrees. Grease and flour a 9 inch loaf pan.
  • 2. In a large bowl, combine pear, sugar, oil, eggs and milk. Mix well.
  • 3. In a small bowl, sift together flour, baking soda, baking powder, salt, and spices.
  • 4. Add flour mixture to sugar mixture. Stir to combine. Add in cranberries and nuts. Mix well.
  • 5. Pour into prepared loaf pan. Bake for 55-60 minutes til golden brown. Cool 10 minutes and remove from pan. Cool on a wire rack.
  • 6. Notes: If you want more zing, increase the ginger to 1/4 tsp. You can plump up the dried cranberries by soaking them in a cup of hot water for 10 minutes. Enjoy!

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