Ginger Pear Bread

It's pear season!  If you've got more pears than you know what to do with, I suggest you try this recipe.

I've only made it once so far.  The loaves were a little delicate and fell apart coming out of the pan (so be careful!).  I may need to leave them in the pan longer next time or cut smaller pear chunks (although the big chunks are really delicious...)

Also, when you mix up the rest of the ingredients, just before you add the pears, the consistency will look wrong, like cookie dough.  Don't worry.  That's exactly what it's supposed to look like.  Once you add the pears there will be plenty of moisture and it will look more like traditional quick bread dough.

Don't forget the brown sugar crust at the top!  Seriously, it's amazing.

Update (from batch #2): Definitely leave them in the pan to cool longer than 10 minutes.  That did the trick.

Ginger Pear Bread

Ingredients

4 medium pears, peeled and chopped
1 teaspoon lemon juice
1-1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup sugar
1/4 cup plus 2 teaspoons packed brown sugar, divided
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3 eggs
3/4 cup canola oil
1 teaspoon vanilla extract

Directions

In a large bowl, drizzle pears with lemon juice; set aside.
In another large bowl, combine the flours, sugar, 1/4 cup brown sugar, baking powder, baking soda, salt, ginger and cinnamon. In a small bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pear mixture.
Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with remaining brown sugar. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).


Original link:
http://www.tasteofhome.com/Recipes/Ginger-Pear-Bread