This is a nice alternative to banana bread, and has a consistency similar to apple cake. Note: this recipe makes about two loaf pans worth of bread – it’s a lot! Adapted from the Smitten Kitchen.
- 3 c flour
- 1 t baking soda
- 1/4 t baking powder
- 1 t salt
- 1 T cinnamon
- 2 t powdered ginger
- 1 c chopped walnuts (optional, but highly encouraged)
- 3/4 c vegetable oil
- 3 eggs, lightly beaten
- 2 c sugar (use less if your pears are very ripe)
- 3-4 firm and ripe pears
- 2 t vanilla
- Preheat the oven to 350F/175C, and lightly grease a loaf pan
- Combine flour, baking soda, baking powder, salt, cinnamon, and nuts, and stir with a fork to mix.
- Peel and core the pears (or cut away the core), and chop into small pieces.
- In a medium bowl, combine oil, eggs, sugar, pear, and vanilla, and mix everything well (I use a mixer, but if you want to preserve the texture of the pears mix by hand).
- Gently combine the pear and flour mixture, and stir just until the flour disappears. (If the batter is too dry, you can add a bit of milk to keep it moistened.)
- Scrape the batter into the pan and bake for about an hour, until the bread is lightly browned and a toothpick comes out dry.