Double Ginger And Pear Quick Bread
May 7, 2013 14:28:17 GMT -5
Post by PrisonerOfHope on May 7, 2013 14:28:17 GMT -5
Double Ginger And Pear Quick Bread
3 ripe pears, chopped (I left the peel on; your choice)
3 tablespoon freshly grated ginger
1/4 cup finely chopped crystallized ginger
1/3 cup buttermilk
1 tablespoon vanilla extract
1 tablespoon lemon juice
zest of one lemon
zest of one orange
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, room temp
1/4 cup vegetable oil
1 cup sugar
2 eggs
Preheat oven to 350 degrees. Grease and flour a nine inch loaf pan.
Stir the pears, ginger and zests together in a small bowl.
Mix together the buttermilk, vanilla and lemon juice in a measuring cup.
In a medium bowl, mix your dry ingredients.
In another bowl beat together your butter, oil and sugar. Beat in the eggs, one at a time, beating well after each.
Add the flour mixture, alternating with the buttermilk mixture, beating on low speed, just until combined. Fold in the pear/ginger mixture.
Pour the batter (it’s a fairly thick batter) into the prepared loaf pan.
Bake at 350 for about 50 to 60 minutes or until the top is a golden brown color, firm to the touch and a skewer inserted in the middle of the loaf comes out clean.
Cool on a wire rack in the pan for about five minutes, then carefully run a knife around the edges to loosen. Turn out onto the rack to finish cooling.
Now you can wrap it, wait a day and try it after flavors have blended or cut it now…but seriously, I advise the days wait. It’s delicious after the rest period
3 ripe pears, chopped (I left the peel on; your choice)
3 tablespoon freshly grated ginger
1/4 cup finely chopped crystallized ginger
1/3 cup buttermilk
1 tablespoon vanilla extract
1 tablespoon lemon juice
zest of one lemon
zest of one orange
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, room temp
1/4 cup vegetable oil
1 cup sugar
2 eggs
Preheat oven to 350 degrees. Grease and flour a nine inch loaf pan.
Stir the pears, ginger and zests together in a small bowl.
Mix together the buttermilk, vanilla and lemon juice in a measuring cup.
In a medium bowl, mix your dry ingredients.
In another bowl beat together your butter, oil and sugar. Beat in the eggs, one at a time, beating well after each.
Add the flour mixture, alternating with the buttermilk mixture, beating on low speed, just until combined. Fold in the pear/ginger mixture.
Pour the batter (it’s a fairly thick batter) into the prepared loaf pan.
Bake at 350 for about 50 to 60 minutes or until the top is a golden brown color, firm to the touch and a skewer inserted in the middle of the loaf comes out clean.
Cool on a wire rack in the pan for about five minutes, then carefully run a knife around the edges to loosen. Turn out onto the rack to finish cooling.
Now you can wrap it, wait a day and try it after flavors have blended or cut it now…but seriously, I advise the days wait. It’s delicious after the rest period
