This time of year pears are seemingly available everywhere, but it wasn’t always that way. Pears are native to Asia and Europe, so the first pear tree wasn’t planted in North America until 1620 in the Massachusetts Bay colony.
Today, there are more than 3,000 varieties of pears grown around the world. The U.S. is the third largest producer, with most of the commercial crop coming from Washington and Oregon. California, Pennsylvania, New York, and Michigan are also top growers.
The flavor is not overly sweet, so you’ll find it delicious for a lighter breakfast. The pear ginger combination is an interesting alternative to other more common breads like apple or zucchini. This bread pairs well with coffee or tea too, so prepare a few loaves for those leisurely crisp, fall mornings.
Ginger Pear Bread
- 1 cup peeled, cored and chopped pears (about 2 medium pears)
- 1/2 cup granulated sugar
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 2 eggs
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking power
- 1/2 tsp salt
- 3 tbsp cinnamon/sugar mix (optional)
- Preheat over to 325ºF.
- Spray an 8×4-inch loaf pan with cooking spray.
- In a large bowl, toss chopped pears with sugar, ginger, and cloves. Mash slightly if you like a smoother texture in your bread, or leave pears in chunks if you prefer whole pieces. Set aside until the sugar dissolves in the pear juices.
- In the meantime: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Crack the two eggs into a small bowl, and beat.
- Add the vegetable, vanilla, and beaten eggs to the pear mixture. Add the flour mixture to the pear mixture. Stir gently until just combined.
- Bake in the oven for about 40 to 50 minutes or until toothpick comes out clean.
- (Optional) Set aside on cooling rack. When bread has mostly cooled, sprinkle with cinnamon, sugar mix on top.